Beyond the Shelf

Finding your niche within the food & beverage CPG industry with Kamaal Jarrett of Hillside Harvest

Wed, 08 Feb 2023 01:00:00 -0500

For new and emerging brands in the food & beverage CPG industry, finding success means setting yourself apart and filling a hole in the market. This week on Beyond the Shelf, we spoke with the Founder of Hillside Harvest, Kamaal Jarrett, about their line of Caribbean-inspired hot sauces. In this episode, we discussed why it is important for emerging food & beverage brands to find their niche within the industry. Kamaal gave us some background into why and how they selected the flavor profiles for their line of hot sauces, and how they overcame challenges with scaling their brand. We also discussed his experience on Entrepreneur Elevator Pitch.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage CPG industry, including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, how food can help foster community and expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Curating the world's first eCommerce platform for health & sustainability-conscious shoppers with James Ren of Thrive Market

Wed, 11 Jan 2023 01:00:00 -0500

As the world's first eCommerce platform for health & sustainability-conscious shoppers, Thrive Market has helped make healthier and more sustainable food & beverage, and grocery items accessible across the country. This week on Beyond the Shelf we spoke with the Director of Merchandising of Thrive Market, James Ren. On this episode, James shared with us how he and his team curate the eCommerce platform's selection of over 5500 products to align with what their customers care about most. We discussed some of the tools and guidelines the company uses to select new brands for the eCommerce platform to partner with, and how organizing their products into categories helps customers find products that align with their personal preferences. James also shared his thoughts on current food & beverage trends, including the increased interest in convenience, flexitarian diets, and the rise of functional foods/ingredients.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage industry, including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, how food can help foster community and expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Innovations in plant-based meat alternatives with Aakash Shah & Damian Felchlin of High Time Foods

Wed, 28 Dec 2022 01:00:00 -0500

Plant-based meat alternatives have been one of the fastest-growing trends in food & beverage for the past several years. However, with plenty of brands in the market, standing out takes careful planning and innovative products. This week on Beyond the Shelf, we spoke with Aakash Shah (CEO & Co-Founder) and Damian Felchlin (COO & Co-Founder) of High Time Foods, creators of innovative plant-based meat alternatives for foodservice. Aakash and Damian shared with us why it was important for them to create a shelf-stable product that would give chefs the freedom to create interesting and diverse dishes. We also discussed how their product helps ease chefs' and consumers' concerns about traditional meat products.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Harnessing the power of the lupini bean with Isabelle Steichen & Allie Dempster of Lupii

Wed, 14 Dec 2022 01:00:00 -0500

This week on Beyond the Shelf we spoke with Isabelle Steichen (Co-Founder & CEO) and Allie Dempster (Co-Founder & CMO) of Lupii. In this episode, Isabelle & Allie shared some insights into how they are utilizing the mighty lupini bean to create a line of protein- and fiber-rich plant-based products. We discussed some of the barriers that come along when using an ingredient that is mostly unknown in American food products. Isabelle & Allie also discussed why introducing a line of pasta products was a natural next step for the brand, and they shed some light on how they hope to expand their business and spread the word about the power of the lupini bean in the future.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Using tech and coffee to foster community with Michael Sharon & Kal Freese of Taika

Wed, 30 Nov 2022 01:00:00 -0500

Although coffee is one of the most popular beverages in the world, there's a lot that most consumers don't know about the powerful bean. This week on Beyond the Shelf, we spoke with Michael Sharon & Kal Freese, the Co-Founders of Taika - makers of a line of coffee and caffeinated beverages designed to address some of the common concerns about traditional coffee drinks. In this episode, Michael and Kal gave us some valuable insights into the coffee industry including why/how coffee can affect everyone differently, and why it was important for them to create a line of products that utilized adaptogenic ingredients. We also discussed how the brand has used innovative tech to create a loyal and engaged community, and how their partnership with Friends with Benefits is helping to fuel creativity.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage industry, including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, and expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Creating unique and scalable beverage products with Tom Gibson & Scott Weddle of Flavorman

Wed, 16 Nov 2022 01:00:00 -0500

Once dominated by a handful of national brands, the beverage category has grown exponentially in the past few years. This week on Beyond the Shelf, we spoke with the Director, Flavor Architect and COO of Flavorman, Tom Gibson and Scott Weddle. Flavorman helps beverage brands formulate and develop products, ranging from energy drinks, seltzers, RTD cocktails and more. In this episode, Tom and Scott shared with us how recent innovations and advancements in technology have helped to create more space for unique beverage products. We also discussed why and how flavor is so personal to each and every consumer, and how their process helps brands create scalable beverage products.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage industry, including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, and expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Using functional ingredients to promote brain health with Jonathan Wolfson of Brainiac Foods

Wed, 02 Nov 2022 01:00:00 -0400

Functional ingredients are not new to the food & beverage world - but over the past few years, an influx of consumers are showing a growing interest in food & beverage products that don't just taste great but also serves a functional purpose. This week on Beyond the Shelf, we spoke with the Co-Founder & Co-CEO of Brainiac Foods, Jonathan Wolfson. Focused on promoting brain health, Brainiac Foods has a line of snack products for the whole family that is loaded with better-for-you ingredients. In this episode, Jonathan gave us some insights into the ever-growing better-for-you market, and we discussed why brain health is often left out of the conversation when discussing health & wellness in food & beverages. We also discussed how the past three years have shifted consumers' understanding and interest in functional ingredients.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage industry, including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, and expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Why taste is key in better-for-you food & beverage products with Kristi & David Vartanian of TiDBiTS Candy

Wed, 19 Oct 2022 01:00:00 -0400

Better-for-you variations of traditionally indulgent food & beverage products have the unique challenge of overcoming shoppers' misconceptions about the quality n and taste of "healthy" products. This week on Beyond the Shelf, we spoke with the founders of TiDBiTS Candy, Kristi and David Vartanian. On this episode, David and Kristi gave us some insights into what led them to create a line of better-for-you candy. We also discussed why candy was late to the better-for-you trend, and why it's extremely important for them to highlight their product's simple ingredient lists and great flavor in their marketing efforts.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage industry, including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, and expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

How to balance education and entertainment in social marketing with Vasa Martinez of Perfy & growthbuster

Wed, 05 Oct 2022 01:00:00 -0400

Most modern food & beverage brands utilize organic social marketing to some extent, but how many are actually getting the most out of their efforts? This week on Beyond the Shelf, we spoke with Vasa Martinez of Perfy, growthbuster, and Outer Aisle. In this episode, Vasa gave us some background into his extensive history in the food & beverage industry, including what led him to create growthbuster and Perfy. We also discussed what modern brands often misunderstand about organic social marketing, and why building a community is the best way to hit all points in a customer's journey.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage industry, including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

What's changed in the protein/nutritional bar category with Jennifer Maxwell of JAMBAR

Wed, 21 Sep 2022 01:00:00 -0400

Now seen as a very competitive market, the protein/nutritional bar category has gone through many ups and downs. This week on Beyond the Shelf, we spoke with the Founder and CEO of JAMBAR, Jennifer Maxwell. As an industry veteran, Jennifer walked us through how the protein/nutritional bar category has shifted since she first created the iconic PowerBar brand several decades ago. She also gave us some insights into her latest brand, JAMBAR, including why it was important for them to create a nutritional and artisan product that gives back to their community.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage industry, including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

Why brand education is important with Éva Pelczer of Del Maguey Single Village Mezcal

Wed, 07 Sep 2022 01:00:00 -0400

In any new or up-and-coming categories within the food & beverage industry, a certain amount of brand education is necessary. This week on Beyond the Shelf, we spoke with the Director of Brand Education at Del Maguey Single Village Mezcal, Éva Pelczer. In this episode, Éva took the time to clarify what the difference is between mezcal and tequila, and to debunk common misconceptions about the popular spirit. Éva also gave us some much-needed background on how mezcal is made, and why it's important to honor the indigenous communities in Mexico where the spirit is produced. As Director of Brand Education, Éva took the time to explain why it's important for Del Maguey to educate retailers and bartenders about the history and complexities of their products and how that benefits consumers.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf is a food & beverage podcast that dives into a wide range of topics with guests from all corners of the food & beverage industry, including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends, expert tips on food marketing and advertising claims, to inspiring stories from food & beverage companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Becoming a top-selling brand on Amazon with Alex French of Bizzy Coffee

Wed, 24 Aug 2022 01:00:00 -0400

For many food & beverage brands, finding success on Amazon can be a hit or miss. This week on Beyond the Shelf we spoke with the Co-Founder and CEO of Bizzy Coffee, Alex French. Bizzy Coffee is a top-selling brand on Amazon, and they just recently launched their coffee products in brick-and-mortar grocery retailers. In this episode, Alex shared with us how their brand found success on Amazon and gave us an invaluable playbook on how to improve your SEO to become a top-selling brand on Amazon and improve your organic reach. They also shared with us how they used Google Analytics to understand the demand for cold brew coffee to formulate a plan as to how Bizzy Coffee could fill a void within the food & beverage industry.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Standing out in the crowded beverage industry with Paul Voge of Aura Bora

Wed, 10 Aug 2022 01:00:00 -0400

The beverage industry is an incredibly crowded market. Standing out on shelves takes more than just having a great-tasting product. This week on Beyond the Shelf, we spoke with the Co-Founder and CEO of Aura Bora, Paul Voge. In this episode, Paul shared some of the common struggles that brands in the beverage industry face, and how their creative branding and flavor profiles are filling a void within the market. They also gave us some insights into their long-term goals which include getting into larger national grocery retailers and competing against legacy soda brands.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Beyond the Shelf dives into the food & beverage industry with guests from all corners of the business including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends to expert tips on marketing to inspiring stories from growing companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Increasing supply chain predictability with data-driven solutions with Amit Noam of AgriTask

Wed, 27 Jul 2022 01:00:00 -0400

With the current state of the global supply chain, having accurate and real-time data is important for any food & beverage brand when managing their ag-operations. This week on Beyond the Shelf, we spoke with the Chief Operating Officer of AgriTask, Amit Noam. In this episode, we discussed how AgriTask's innovative data-driven solutions help food & beverage companies manage their supply chains across the world. Amit also shared with us how data can be used to increase precision and predictability with resource and agriculture management and gave us some insights into the current state of the global supply chain.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Utilizing sensory testing to develop products with Shawn Kapanke of Silver Spring Foods

Wed, 13 Jul 2022 01:00:00 -0400

Sensory testing is a vital aspect of any food & beverage brand's research and development process - but how can brands utilize their employees, their most trusted asset, to help with sensory testing and product development? This week on Beyond the Shelf, we spoke with the Business Development Manager at Silver Spring Foods, Shawn Kapanke. Founded in 1929, Silver Spring Foods is one of the largest producers of horseradish in the United States. In this episode, Shawn gave us some background into the family-owned business, and how the market for horseradish has shifted since the start of the company. We also discussed their Zing Master program, which consists of a collection of employees that help develop and conduct sensory testing on their products.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Utilizing co-branded products to expand an iconic Taiwanese brand with Young Chang of A-Sha Noodles

Wed, 29 Jun 2022 01:00:00 -0400

Co-branded products can be a valuable tool for many food & beverage brands. This week on Beyond the Shelf, we spoke with the Founder & CEO of A-Sha Noodles, Young Chang. Young shared with us how his previous experience in the computer sciences and tech world allowed him to think outside the box in the food & beverage industry. We also discussed what the process was like in bringing an iconic Tawaineese brand to the United States, as well as what sets their products apart from other noodles on the market. Young also gave us some valuable insights into A-Sha Noodles' co-branded products with companies such as Sanrio and Momofuku.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Why private brands need to be bold with Chris Faridniya of ChefsBest

Wed, 15 Jun 2022 01:00:00 -0400

This week, on a very special episode of Beyond the Shelf, we spoke with Chris Fardiniya, ChefsBest's Chief Business Development Officer. Last month, Chris had the pleasure of attending and representing ChefsBest at the 2022 Velocity Institute Innovation Expo + Conference, one of the largest gatherings for private brands, manufacturers, agencies, and other service providers. We sat down with him to discuss what leading experts in the private brand industry are discussing and what he learned from attending the conference. He shared with us why private brands are pushing the boundaries of the food & beverage industry by being bold and innovative, as well as what the future has in store for the growing market.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Top 5 Themes from the 2022 Velocity Institute Innovation Expo + Conference – Part 1

Top 5 Themes from the 2022 Velocity Institute Innovation Expo + Conference – Part 2

Trends in health & wellness with Sarah Marion of Murphy Research

Wed, 01 Jun 2022 01:00:00 -0400

This week on Beyond the Shelf, we spoke with the Director of Syndicated Research at Murphy Research, Sarah Marion. Murphy Research's State of our Health (SOOH) series is the largest syndicated health and wellness data tracker. They have been collecting data on consumer behaviors and attitudes around health & wellness, fitness, and nutrition since 2018, and have helped some of the largest food & beverage CPG brands make informed and data-driven decisions. Sarah gave us some valuable insights into the SOOH series and how the data has changed within the past few years. We also discussed some of the biggest trends in health & wellness, including consumers' growing holistic approach to food and diets.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Improving your gut health with tasty beverages with Rosa Li of wildwonder

Wed, 18 May 2022 01:00:00 -0400

Gut health is a huge hot topic in the food & beverage industry. Kombucha and cultured products can be found in many different grocery aisles. However, a consistent hurdle for brands in this space is taste. This week on Beyond the Shelf, we spoke with the Founder & CEO of wildwonder, Rosa Li. wildwonder has created a line of delicious, gut-healthy, immune-supporting prebiotic/probiotic beverages with complex and interesting flavor profiles. In this episode, Rosa shared her story of how the brand came to be and gave us some valuable insights into how gut health is a huge factor in our overall well-being.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

What does "grass-fed" actually mean with Julia Joseph of Maple Hill Creamery

Wed, 04 May 2022 01:00:00 -0400

Terms such as "organic", "grass-fed", and "natural" are used a lot in food & beverage marketing and branding - but what do these terms actually mean? This week on Beyond the Shelf, we spoke with the Co-Founder and Head of Creative & Branding at Maple Hill Creamery, Julia Joseph. In this episode, Julia broke down the differences between "organic" and "grass-fed" meat and dairy, and explained why grass-fed dairy products are often considered higher quality. We also discussed some of the issues that the dairy industry is facing, and what the future of the industry may look like.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Sustainable online grocery delivery with Bentley Hall of Good Eggs

Wed, 20 Apr 2022 01:00:00 -0400

The online grocery delivery market has grown exponentially since 2020. With more shoppers discovering the convenience of home grocery delivery, there's a growing interest for online grocers who provide sustainably sourced and local food & beverage products. This week on Beyond the Shelf, we spoke with the CEO of Good Eggs, Bentley Hall. Good Eggs is a California-based online grocery delivery service that provides shoppers with access to local and sustainably sourced food & beverage producers. In this episode, Bentley gave us some background on Good Eggs' quality standards for producers and growers and why it's important for them (and their customers) to partner with sustainable and equitable companies. We also discussed their recent expansion into the Los Angeles market, and what the future has in store for their online grocery delivery services.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Creating a fan favorite ice cream brand with Ben Van Leeuwen of Van Leeuwen Artisan Ice Cream

Wed, 06 Apr 2022 01:00:00 -0400

In the past few years, artisan ice cream brands have leveraged their unique and innovative flavor profiles and high-quality products to become a massively growing market across the country. This week on Beyond the Shelf presented by ChefsBest, we spoke with the Founder & CEO of Van Leeuwen Artisan Ice Cream, Ben Van Leeuwen. In this episode, Ben gave us some background as to how driving an ice cream truck as a teenager led him to open a fan favorite ice cream brand. He also shared with us some of the lessons he learned along the way, including how creating a line of vegan ice cream flavors differs from traditional dairy flavors.

To learn more about his innovative ice cream brand, please visit vanleeuwenicecream.com

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Scaling a plant-based meat brand with Max Elder of Nowadays

Wed, 23 Mar 2022 01:00:00 -0400

Creating a plant-based meat brand that not only fills a void in the market but also serves a larger purpose, is the goal for many modern food & beverage brand managers. This week on Beyond the Shelf, we spoke with the Co-Founder & CEO of Nowadays, Max Elder. In this episode, Max shared with us how his background and experience in the Humanities helped him gain a different perspective on the plant-based meat alternative market. We discussed how the market has shifted in the past 10 years, and why it was important for them to create a plant-based meat brand with minimal ingredients that could be scaled as the brand grows.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Building a socially conscious brand with Rod Johnson of BLK & Bold Specialty Beverages

Wed, 09 Mar 2022 01:00:00 -0500

There is a growing appetite for socially conscious brands. Shoppers want great products that support their communities and initiatives that they care about. This week on Beyond the Shelf, we spoke with the Co-Founder of the socially conscious brand BLK & Bold Specialty Beverages, Rod Johnson. In this episode, Rod shared with us how he and his friend/business partner, Pernell Cezar, created a line of specialty beverages that gives back to communities across the nation and internationally. He also shared how in just a few years their brand gained quite a bit of traction, which landed them partnerships with the NBA and Ben & Jerry's, as well as why he believes there should be more socially conscious brands.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

How local vertical farming can change the way we think about food with Eddy Badrina of Eden Green Technology

Wed, 23 Feb 2022 01:00:00 -0500

Accessing fresh produce is a constant struggle for many Americans. This week on Beyond the Shelf, we spoke with the CEO of Eden Green Technology, Eddy Badrina. In this episode, we discussed their greenhouse systems and vertical farming technology that are helping to bring nutritious, fresh, and safe food to communities across the country. Eddy shared with us how their technology differs from traditional greenhouse and vertical farming systems, why shortening the supply chain benefits retailers and consumers, and how their technology can produce fresh fruits and vegetables year around.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

How tortilla chips are changing the way we think of water conservation with Josh Death of Kazoo Snacks

Wed, 09 Feb 2022 01:00:00 -0500

The food & beverage industry needs to talk about water conservation. Every year, massive amounts of water are used in the agriculture industry. Typically, this water is viewed as a byproduct of traditional food manufacturing methods, but a few brands are helping to change the way we view water conservation. This week on Beyond the Shelf, we spoke with the Founder of Kazoo Snacks, Josh Death. In this episode, Josh shared with us how each bag of their upcycled corn tortilla chips saves 20 gallons of water. He also gave us some insights into their patent-pending manufacturing process and the importance of brands pushing for sustainability and transparency in all areas of the food & beverage industry.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Innovation in the plant-based meat industry with Jody & Todd Boyman of Hungry Planet

Wed, 26 Jan 2022 01:00:00 -0500

The plant-based meat industry has grown exponentially within the past few years. With a few brands entering the foodservice space and releasing innovative new products - there's no doubting that the market will continue to grow. This week on Beyond the Shelf we spoke to the Co-Founders of Hungry Planet, Jody & Todd Boyman. In this episode, we discussed how Jody's decision to go plant-based as a teenager prompted them to create a line of truly plant-based meat alternatives that are meant to be used as direct substitutions for traditional meat products. Todd & Jody shared why they believe it's important to appeal to flexitarians (those who are looking to cut down on their meat consumption), and how entering the foodservice industry has helped grow their business.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Crisis Management with Jeff Hahn of TexHahn Media

Wed, 12 Jan 2022 01:00:00 -0500

Is your brand ready to handle a crisis? It's a bridge that we never want to cross, but a crisis management plan is an extremely valuable tool that all brands should have. This week on Beyond the Shelf, we spoke with the Owner & Principal of TexHahn Media, Jeff Hahn. Jeff provided us with some valuable insights into what food & beverage companies should know about crisis management, including why it's important to have an established crisis response team, who should be on that team, and what steps should be made when responding to a crisis. We also spoke to Jeff about his new book Breaking Bad News: 12 Essential Crisis Communication Tools, and discussed a few fascinating case studies.

What we should know about sustainability in the food industry with Kathryn Bernell of reHarvest Provisions

Wed, 29 Dec 2021 08:00:00 -0500

As we enter 2022, sustainability in the food industry is a huge hot topic. This week on Beyond the Shelf we spoke with Kathryn Bernell, the CEO & Founder of reHarvest Provisions. Kathryn shared her journey to create a line of smoothie pops made from whole fruits and veggies that would otherwise be considered "waste". She gave us some valuable insights into how much waste is created by the food industry, and how organizations such as The Kroger Co. Zero Hunger | Zero Waste Foundation are to improve sustainability in the food industry

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

How to create a gut-friendly product with Alex Corsini of Alex's Awesome Sourdough

Wed, 15 Dec 2021 01:00:00 -0500

Gut-friendly products have been on the rise for the past few years. With shoppers increasingly interested in improving their wellness through food, many have turned their attention to their gut health. This week on Beyond the Shelf, we spoke with the Founder of Alex's Awesome Sourdough, Alex Corsini. In this episode, Alex gave us a rundown of how they created a line of delicious gut-friendly sourdough pizzas, and how his experience in the tech space and personal health journey led to the creation of his brand. Alex also shared a few tips for emerging entrepreneurs in the food & beverage industry.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

What's next for the private label industry with Christopher Durham of Retail Brands Institute

Wed, 01 Dec 2021 01:00:00 -0500

The growing popularity and success of the private label industry are changing the way that shoppers view grocery stores. This week on Beyond the Shelf, we spoke with the President of the Retail Brands Institute, Christopher Durham, who gave us some invaluable insights into the world of private brands/private labels/store brands. In our interview, he shared how the past two years have dramatically shifted the goals and needs for many private labels. We also discussed how the next few years will be extremely monumental for the private label industry, and how the Retail Brands Institute is helping to create an opportunity for industry leaders to network and grow.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

The power of experiential marketing with Daniel Yaffe of AnyRoad

Wed, 17 Nov 2021 01:00:00 -0500

Curating unique customer experiences is a vital marketing tactic for most modern brands. Virtual and in-person events help brands create stronger and lasting relationships with customers. This week on Beyond the Shelf, we spoke with Daniel Yaffe, the Co-Founder and COO of AnyRoad. In our interview, Daniel shares how experiential marketing is changing the way that customers interact with brands. He gave us some insights into the often misunderstood and underutilized power of experiential marketing, as well as how AnyRoad is helping brands track and analyze valuable data from curated customer experiences.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

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Why it's important for small businesses to say "no" with Meghan Lynch of Six-Point Creative

Wed, 03 Nov 2021 01:00:00 -0400

Maneuvering through the food & beverage industry as a small family business is extremely tricky. It takes practice and sometimes failure to really find your space and your market. This week on Beyond the Shelf, we spoke with the Founder & CEO of Six-Point Creative, Meghan Lynch. In this episode, Meghan shares some valuable insights into what they believe can help and hinder new small family businesses' growth and development. They also explained why sometimes it's best for business owners to say "no" to opportunities, and why more is not always better.

To learn more about Six-Point Creative, and to access information for small businesses, please visit sixpointcreative.com/beyondtheshelf

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Exploring the versatility and complexity of bitters with Genevieve Brazelton of The Bitter Housewife

Wed, 20 Oct 2021 01:00:00 -0400

Despite being considered a bar staple, bitters are often a very misunderstood product. What exactly are they? And how has the market for them changed over the past ten years? This week on Beyond the Shelf, we spoke with the Co-Founder and CMO of The Bitter Housewife, Genevieve Brazelton. In this episode, Genevieve gave us some much-needed insights into the bitters market, as well as walked us through the process of how they are made. We also discussed the ever-growing non-alcoholic spirits/beverage market, and how consumer interest in better-for-you options is changing the industry.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

What has caused the recent cocktail boom with André Darlington

Wed, 06 Oct 2021 01:00:00 -0400

The recent cocktail boom has marked a significant shift in the beer, wine, and spirits industry. Focused on complex flavor profiles and international-inspired ingredients, this recent resurgence has been a long time in the making. This week on Beyond the Shelf, we spoke with author, journalist, and cocktail connoisseur, André Darlington. His latest book, Booze Cruise: A Tour of the World's Essential Mixed Drinks, chronicles his travels across the globe to the world's top cocktail destinations. In our interview, we discussed what he learned along his travels as well as how the world of cocktails and mixology has changed in the past 20 years. We also talked about what has caused the recent cocktail boom, and what he really thinks about celebrity-backed spirits.

You can order his latest book Booze Cruise: A Tour of the World's Essential Mixed Drinks on Amazon.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

The importance of accurate nutritional labels with Sonia Couto of MenuSano

Wed, 22 Sep 2021 01:00:00 -0400

Nutritional labels are not only an extremely important resource/tool for consumers but also for food manufacturers. With a growing demand for more transparency in the food & beverage industry, having access to thorough nutrition analysis can help companies better inform their customers. This week on Beyond the Shelf, we spoke with Sonia Couto, the Founder of MenuSano. They've created an online nutrition analysis software that helps restaurants and food manufacturers create accurate nutritional labels. In this episode, Sonia shared with us how they created the software and why software like this is important to consumers.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

Innovation in the Protein Bar Category with Mark & Chris of Buddha Brands

Wed, 08 Sep 2021 01:00:00 -0400

The protein bar category has always been a challenge for brands to enter. Between finding space on overcrowded shelves, and the challenge of keeping up with consumer interests - the protein bar category is increasingly tough to stand out in. This week on Beyond the Shelf, we spoke with the Founders of Buddha Brands, Mark Cigos and Christopher Magnone. In this episode, Mark & Chris share how they came to create a protein bar that is free from GMOs, palm oil, sugar alcohols, dairy, and soy. They also explain why it was so important for them to create a clean-label protein bar, and gave us some insights into how innovation is challenging the protein bar category.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

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Can better-for-you products be indulgent with Sydney Chasin of Chasin' Dreams Farms

Wed, 25 Aug 2021 01:00:00 -0400

Typically, better-for-you products are often characterized by their functional properties but often aren't seen as indulgent. Although great strides have been made in the industry to make better-for-you products that taste great, overcoming that long-standing stereotype is a battle that many brands are tackling. This week on Beyond the Shelf presented by ChefsBest, we spoke with the Founder of Chasin' Dreams Farm, Sydney Chasin. In this episode, Sydney gives us some background into the farming and production of sorghum, an ancient grain that is extremely versatile and is considered to be environmentally sustainable. She also shares how Chasin' Dreams created a popped sorghum product that is helping to fill the market of indulgent better-for-you products.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

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What's new in the vitamin and supplement industry with Michael Vercelletto of Church & Dwight

Wed, 11 Aug 2021 01:00:00 -0400

In this very special 100th episode of Beyond the Shelf presented by ChefsBest, we spoke with the Marketing Director of Vitamins, Minerals and, Supplements at Church & Dwight, Michael Vercelletto. In this episode, Michael shared with us how Vitafusion and L'il Critters have continued to share their core value of providing delicious vitamins for all. We also discussed how the last year has shaped the vitamin and supplement industry, as well as how their partnership with the Fruit Tree Planting Foundation is helping to bring fresh affordable food options to underserved communities.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

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How a social strategy can drive business with Nicole Hamzeloo of Thrive Collective

Wed, 28 Jul 2021 01:00:00 -0400

Creating a social strategy that works for your brand takes quite a bit of trial and error. This week on Beyond the Shelf we spoke with Nicole Hamzeloo, Founder and CEO of Thrive Collective Co. In this episode, Nicole shared her best practices for emerging food & beverage brands that are looking to create a social strategy to help drive traffic to their eCommerce sites. We also discussed the importance of finding what works best for your brand, and why you don't necessarily have to be active on all social media platforms.

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – and don’t forget to leave us a review on Apple Podcasts.

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What happens to produce that's not marketable with Ben Moore of The Ugly Company

Wed, 14 Jul 2021 01:00:00 -0400

It's no industry secret that grocery stores only sell fruits and vegetables that are aesthetically appealing to shoppers. Favoring produce with limited to no blemishes or discoloration, typically only the "best looking" produce is available for shoppers - but what happens to all the fruits and vegetables that are deemed "unmarketable?" This week on Beyond the Shelf, we spoke with Ben Moore, the Founder of The Ugly Company. Ben's company sells dried fruit snacks made from upcycled fruits that have previously been identified as being unable to be sold in grocery stores. In this episode, Ben shared with us how his background in farming gave him the resources and experience to create a brand that is tackling our food waste problem one ugly fruit at a time.

How is saffron harvested? with Mohammad Salehi of Heray Spice

Wed, 30 Jun 2021 01:00:00 -0400

Known as one of the most expensive spices in the world, there's much about saffron that Western cultures often misunderstand. This week on Beyond the Shelf, we spoke with the CEO & Co-Founder of Heray Spice, Mohammad Salehi. In this episode, Mohammad shared with us how their business is bringing equity to Afghani farmers through promoting sustainable farming practices as well as helping to de-mystify American's knowledge of saffron. They also gave us some much-needed insight into the global saffron market, and the variety of quality that can be found around the world.

If you are interested in being a guest on Beyond the Shelf, please email us at info@chefsbest.com

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio - or visit our website.

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How customers can help create new flavor profiles with Brian Tate of Oats Overnight

Wed, 16 Jun 2021 01:00:00 -0400

Innovation products are often a risky move for food & beverage brands. Even with substantial market testing and research, your core customers may still not be receptive to new flavor profiles. But what if you could use your most dedicated customers to help beta-test new products? This week on Beyond the Shelf, we spoke with the Founder & CEO of Oats Overnight, Brian Tate. Brian shared with us how Oats Overnight utilizes a subscription service to get feedback on new flavor profiles from their core customers. With over 20,000 people signed up for their monthly subscription service, and an internal collaborative work model, Oats Overnight is able to get direct feedback from those who love and support the brand.

If you are interested in being a guest on Beyond the Shelf, please email us at info@chefsbest.com

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio - or visit our website.

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Why innovation is key in the hard seltzer category with Nate Medow & Zeke Bronfman of SESH

Wed, 02 Jun 2021 01:00:00 -0400

The hard seltzer category has exploded in the past two years. With dozens of national and regional brands on shelves and new products launching every month, the category has become highly competitive. However, the category seems to be lacking in variety and innovation in flavor profiles and ingredients - until now. This week on Beyond the Shelf, we spoke with the Co-Founders of SESH, Nate Medow & Zeke Bronfman. In this episode, Nate and Zeke share their journey of making a low-calorie, low-carb, naturally flavored, diabetic-friendly hard seltzer with robust flavor profiles. The duo explained how they saw a void in the highly saturated hard seltzer market and sought to create a line of beverages inspired by classic cocktails while appealing to health-conscious shoppers.

If you are interested in being a guest on Beyond the Shelf, please email us at info@chefsbest.com

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio - or visit our website.

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Navigating Ad Claims: Episode 3 with Pamela Deese of Arent Fox

Wed, 19 May 2021 01:00:00 -0400

This week on Beyond the Shelf, we finish our conversation with Pamela Deese, Partner at Arent Fox in Washington DC. Last week, in episode 2, we discussed what happens when brands make claims that are not or cannot be substantiated, and how ad claim laws and regulations apply to social media advertising. This week is all about awards and certifications, including how brands can earn them, how they may be used in marketing, and why you should never create your own certification program. We also touched on how advertisers (and your legal teams) can keep up with recent NAD rulings, and why it's important to do so.

If you would like to listen to the previous episodes of our series Navigating Ad Claims with Pamela Deese, you can stream them all on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – or wherever you get your episodes. If you enjoyed the series, please subscribe/follow to Beyond the Shelf on your preferred podcast platform and leave us a review on Apple Podcasts.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Beyond the Shelf dives into the food and beverage industry with guests from all corners of the business including founders/CEO’s, marketers, chefs, dietitians, researchers, and other influencers. Topics range from retail and production trends to expert tips on marketing to inspiring stories from growing companies, popular chefs, and much more! From ChefsBest – taste and quality experts in the food and beverage industry.

Disclaimer: The information provided in this podcast episode does not, and is not intended to, constitute legal advice; instead, all information, content, and materials available within this episode and promotional material are for general informational purposes only. Information within this episode may not constitute the most up-to-date legal or other information. Listeners of this episode should contact their attorney to obtain advice with respect to any particular legal matter. No reader, user, or browser of this site should act or refrain from acting on the basis of information on this site without first seeking legal advice from counsel in the relevant jurisdiction.

Navigating Ad Claims: Episode 2 with Pamela Deese of Arent Fox

Wed, 12 May 2021 01:00:00 -0400

This week on Beyond the Shelf, we continue our conversation with Pamela Deese, Partner at Arent Fox. In last week's episode, Pam gave us an overview of what ad claims are, who makes them, and what is needed to make them. This week, we discussed what happens when brands make claims that are not or cannot be substantiated. Pam shares how the National Advertising Division (NAD) of the Better Business Bureau works, and what brands need to know about the laws and regulations surrounding advertising claims. Also in the episode, we spoke about how social media factors into existing advertising laws, and why it's important that Social Media Managers at food & beverage companies should be trained on how to make accurate ad claims.

On next week’s episode of Beyond the Shelf, we finish our conversation with Pamela Deese by discussing how awards and certifications can be used properly in advertising, as well as a few recent NAD rulings that advertisers and marketers should be aware of. To be notified when the next episode is live, please subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – or wherever you get your episodes.

Disclaimer: The information provided in this podcast episode does not, and is not intended to, constitute legal advice; instead, all information, content, and materials available within this episode and promotional material are for general informational purposes only. Information within this episode may not constitute the most up-to-date legal or other information. Listeners of this episode should contact their attorney to obtain advice with respect to any particular legal matter. No reader, user, or browser of this site should act or refrain from acting on the basis of information on this site without first seeking legal advice from counsel in the relevant jurisdiction.

Navigating Ad Claims: Episode 1 with Pamela Deese of Arent Fox

Wed, 05 May 2021 01:00:00 -0400

This week on Beyond the Shelf, we are extremely excited to release the first episode of a 3-part series on Navigating Ad Claims with Pamela Deese, Partner at Arent Fox in Washington D.C. In this first episode, Pam gave us an overview of what types of claims can be made in advertising, who makes them, and what is needed to make them. She also breaks down the process that food & beverage brands need to consider before making any sort of claim in their marketing materials and touched upon what happens if a claim is made without proper substantiation.

On next week's episode of Beyond the Shelf, we continue our conversation with Pamela Deese by discussing some of the possible legal ramifications of making unsubstantiated ad claims, as well as how social media and digital marketing fit into the current laws and regulations regarding advertising. To be notified when the next episode is live, please subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio – or wherever you get your episodes.

What did you think about the episode? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn @chefsbest

If you are interested in being a guest on Beyond the Shelf, please email us at info@chefsbest.com

Disclaimer: The information provided in this podcast episode does not, and is not intended to, constitute legal advice; instead, all information, content, and materials available within this episode and promotional material are for general informational purposes only. Information within this episode may not constitute the most up-to-date legal or other information. Listeners of this episode should contact their attorney to obtain advice with respect to any particular legal matter. No reader, user, or browser of this site should act or refrain from acting on the basis of information on this site without first seeking legal advice from counsel in the relevant jurisdiction.

Why functional beverages are the future of the industry with Todd O'Gara of wanu water

Wed, 21 Apr 2021 01:00:00 -0400

This week on Beyond the Shelf, we spoke with the President and Founder of wanu water, Todd O'Gara. wanu water has created flavored, nutrient-infused functional beverages that help boost your energy and metabolism. In this episode, we discussed the history of the beverage industry including how sugary drinks gained popularity throughout the 90s and 2000s, and how tides are quickly turning. Todd gave us some insights into where they felt the industry was lacking, and their functional beverages are hitting on a lot of the trends that consumers are interested in.

If you are interested in being a guest on Beyond the Shelf, please email us at info@chefsbest.com

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio - or visit our website.

What did you think about the episode? Have you tried Swoon? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn @chefsbest

How wildfires affect the wine industry with Philippe Langner of Hesperian Wines

Wed, 07 Apr 2021 01:00:00 -0400

As one of the biggest wine producers in the country, every year California's wildfire season takes a huge toll on our local and national wine industry. This week on Beyond the Shelf, we spoke with Winemaker and the Owner of Hesperian Wines, Philippe Langner. In this episode, Philippe gave us some insights into how California wildfires affect the wine industry in Napa Valley. He also shed some light on the extensive aging process of wine, and how environmental factors play a huge role in the production of high-quality wine - as well as how he is working towards overcoming last year's record-breaking fire season.

If you are interested in being a guest on Beyond the Shelf, please email us at info@chefsbest.com

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio - or visit our website.

What did you think about the episode? Have you tried Swoon? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn @chefsbest

How to create a great tasting zero-sugar beverage with Jennifer Ross and Cristina Ros Blankfein of Swoon

Wed, 24 Mar 2021 01:00:00 -0400

Cracking the code of creating a zero-sugar beverage that still tastes great has been a challenge for many brands for many decades. This week on Beyond the Shelf, we spoke with the co-founders of Swoon, Jennifer Ross and Cristina Ros Blankfein. Jennifer shared her experience living with diabetes and how that led them to create a line of diabetic-friendly lemonades and simple syrup that contains zero sugar and no artificial sweeteners. They also gave us some background into why creating a zero-sugar beverage is so tricky, and what the reception has been like since they launched.

If you are interested in being a guest on Beyond the Shelf, please email us at info@chefsbest.com

To stay up to date on all new episodes, subscribe to Beyond the Shelf on Spotify, Apple Podcasts, Stitcher, and iHeartRadio - or visit our website.

What did you think about the episode? Have you tried Swoon? Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn

Use chefsbest20 at tasteswoon.com for 20% off your purchase. Offer is only valid on your first order.

What does it mean to "go public" with Jaxie Alt of Stryve Biltong

Wed, 10 Mar 2021 01:00:00 -0500

It's not often that we get to follow-up with brands we previously interviewed. However, after watching their business rapidly expand, one of their products qualifying for a ChefsBest Excellence Award, and seeing their recent announcement about going public - we just knew we had to have them back on. This week on Beyond the Shelf, we had the honor of speaking with entrepreneur and Co-CEO of Stryve Biltong, Jaxie Alt. In this exciting follow-up to a previous episode with the Co-Founder of Stryve, Gabe Carimi, Jaxie gave us an update on how the brand has been doing and gives us a few hints as to what's next for them. She also shares what the process has been like as the brand prepares to go public this Spring, as well as the importance of educating consumers about the health-benefits of biltong.

How do subscription services work with Paul Kalemkiarian of Wine of the Month Club

Wed, 24 Feb 2021 01:00:00 -0500

Subscription services are one of the most convenient (and fun) ways for shoppers to try new products. With many brands offering a variety of different types of food & beverage products, we can't help but wonder where this business model started and how they have faired during the past year. This week on Beyond the Shelf, we spoke with the President of the Original Wine of the Month Club and host of the Wine Talks with Paul K. podcast, Paul Kalemkiarian. In this episode, we discussed the history of wine subscription services and how services such as Wine of the Month Club offer customers a unique way to try products that they typically would not buy in-store.

How has Dry January changed the beverage industry with Sharelle Klaus of DRY Botanical Bubbly

Wed, 10 Feb 2021 01:00:00 -0500

Dry January and Sober October are two of the biggest months for the beverage industry. Each year, thousands of shoppers utilize these months to cut back on their alcohol intake - which, in turn, has created a need for more versatile and exciting non-alcoholic drinks. This week on Beyond the Shelf, we spoke with the Founder & CEO of DRY Botanical Bubbly, Sharelle Klaus. She shared with us how her brand is helping to change the way we think about alcohol by creating exciting and fun non-alcoholic drinks. She also gave us some insight into how DRY Botanical Bubbly has shifted focus over the last few years, and how they have managed to stay true to their original mission.

How has the wine industry changed in the past year with Ray Isle of Food & Wine Magazine

Wed, 27 Jan 2021 01:00:00 -0500

The wine industry was no exception to the disruptive nature of 2020. With in-person tastings cancelled and huge disruptions to the supply chain, many wineries had to be quick to adapt to the changing market. But how did these changes affect the wine industry as a whole, and will these trends continue into 2021 and beyond? This week on Beyond the Shelf, we spoke with the Executive Wine Editor at Food & Wine Magazine, Ray Isle. In this episode, Ray shared with us how the pandemic has affected the wine industry, and how wineries are adapting to new consumer behaviors. He also broke down some of the biggest trends in wine and even gave us a few wine recommendations.

How can established brands be revamped with David Klavsons of King Juice Co.

Wed, 13 Jan 2021 01:00:00 -0500

After many years in business, established brands often have to undergo a strategic revamp in order to keep their finger on the pulse of the industry. For many brands, this can be a make-it-or-break-it moment. However, with meaningful innovation and a concise marketing plan, this revamp can bring forth substantial growth for most established brands. This week on Beyond the Shelf we spoke with the CEO of King Juice Company and Calypso Lemonade, David Klavsons.In this episode, David shared with us why it is so difficult to make zero-sugar lemonade that still tastes good, and how Calypso Lemonade has positioned itself to fill a void within the market. They also shared with us how packaging and branding have helped them see huge growth in business in the past year.

How can the coffee industry be more sustainable with Maria Palacio of Progeny Coffee

Wed, 30 Dec 2020 02:00:00 -0500

Considering that coffee is often considered a staple pantry item for many Americans, how much do we actually know about where it comes from? This week on Beyond the Shelf, we spoke with the CEO and Co-Founder of Progeny Coffee, Maria Palacio. In this enlightening and educational episode, Maria shared with us how the traditional supply-chain often times does not benefit or support coffee farmers. They shared with us how Progeny is trying to fix these unstainable practices through direct partnerships with Colombian farmers. Maria also explained what a coffee score is, and how it affects the quality of coffee beans but also what that means for individual farmers.

What's new in natural foods with Jeff Grogg of JPG Resources

Wed, 16 Dec 2020 01:00:00 -0500

Many new natural food brands often struggle to find their footing in this ever-expanding market. With trends that are in constant flux, it can be quite difficult for new brands to find a niche within the natural foods market that can offer long-term sustainability. This week on Beyond the Shelf we spoke with Jeff Grogg, who is the Managing Director at JPG Resources. In this episode, we discussed the recent history of the natural foods industry, as well as common pitfalls new brands often fall into. Jeff also shared with us why microtrends (such as trendy ingredient-based products) have a short shelf life, and what sort of macrotrends brands should focus on when creating new products.

What food trends will emerge in 2021? with John Stephanian of ADM

Wed, 02 Dec 2020 03:00:00 -0500

Last year, it seemed that 2020 would be a huge year for the food & beverage industry. And in some ways it was. But, not for the reasons we thought. After 9 long months of adapting and growing as an industry, let us look into 2021 and consider how the industry will continue to change as we settle into a new normal. This week on Beyond the Shelf, we spoke to the Vice President of Global Culinary & Innovation at ADM, John Stephanian. He walked us through ADM's recent report on the top 5 global food trends that will shape 2021. From sustainability to the importance of transparency, we discussed how the events of the past year have shaped 2021 food trends and what is next for the food and beverage industry.

How can soda be healthy? with Allison & Stephen Ellsworth of Poppi

Wed, 18 Nov 2020 03:00:00 -0500

Functional products were one of the biggest trends in 2020 for the food & beverage industry. From beverages to snacks, shoppers were gravitating towards products that not only taste great but also offer additional benefits. This week on Beyond the Shelf, we spoke to the duo behind the extremely popular better-for-you soda company Poppi, Allison & Stephen Ellsworth. In this episode, Allison and Stephen told us all about how they created their delicious functional soda, as well as their experience securing a major investment opportunity on the hit ABC television show Shark Tank. They also gave us a sneak-peak into the very bright future of the company, including a huge growth in distribution in 2021.

How can meal kits inspire customers? with Carley Sheehy of Global Grub

Wed, 04 Nov 2020 03:00:00 -0500

Keeping cooking at home exciting and fun can be a tricky task - especially with everything going on in the world. Meal kits offer customers a unique at-home experience where they can try something new but from the comfort of their own home. This week on Beyond the Shelf, we spoke with the Founder of Global Grub, Carley Sheehy. Global Grub creates meal kits that contain all the shelf-stable ingredients one would need to make unique international dishes, such as mochi, sushi, and ravioli. In this episode, Carley shared with us her experience with starting Global Grub, as well as how the pandemic has pushed more people to cook at home.

Why transparency is important in the plant-based market with Dan Curtin of Greenleaf Foods

Wed, 21 Oct 2020 03:00:00 -0400

With more options than ever for plant-based alternatives, consumers are becoming increasingly wary of what exactly these products are made of. This week on Beyond the Shelf, we had the privilege of speaking with Dan Curtin of Greenleaf Foods. As President of two of the biggest brands in the plant-based market (Lightlife and Field Roast), he was able to lend us important insights into the ever-expanding market. In this exciting episode, we discussed how consumers are extremely interested in clean label products, and why he encourages other brands to be more transparent about their products.

Can influencer marketing work for your brand? with Elle DeFreitas of Wonderkind Co.

Wed, 07 Oct 2020 04:00:00 -0400

Influencer marketing is considered the wild west of the marketing world. It's a seemingly easy way for brands to connect to their core demographic, but there's a lot of risks involved. In this episode of Beyond the Shelf, we spoke with the CEO & founder of Wonderkind Co., Elle DeFreitas. They gave us an in-depth breakdown of how influencer marketing works and gave us tips for getting the best ROI when working with influencers. They also shared with us what type of products and categories tend to perform best with this type of marketing, as well as their best practices when it comes to finding the best influencers to promote your brand.

How to create branding your customers will love - with Ross Kimbarovsky of Crowdspring

Thu, 24 Sep 2020 13:00:00 -0400

For new small businesses, establishing cohesive and effective branding is key in catching the attention of new customers. However, the typical process of partnering with one artist/graphic designer (or agency) often leads to long timeframes and ineffective communication. This week on Beyond the Shelf, we spoke with Ross Kimbarovsky of Crowdspring. In this episode, Ross shared with us how Crowdspring has created a marketplace for small businesses to connect with hundreds of artists and graphic designers. Their unique platform gives brands the opportunity to choose between many different designs, while still fostering collaborative and efficient workflow. Ross also shared with us his experience with marketing and branding, including what he believes to be common pitfalls small business encounter.

How can CPG brands catch the attention of grocery buyers? with Alli Ball

Wed, 26 Aug 2020 02:00:00 -0400

Catching the attention of a Grocery Buyer is one of the toughest hurdles for emerging food & beverage CPG brands. Buyers at most major chains often see thousands of new products a month. When making purchases, they must factor in not just how much shelf space they have to fill in each category, but also what their customers are interested in at the moment. So what can you, as a food & beverage brand, do to stand out from the competition and catch the eye of a Grocery Buyer? This week on Beyond the Shelf, we spoke with Alli Ball. Alli is a food business consultant and founder of Retail Ready, an online course designed to help emerging brands grow their business. She is also the host of the Food Biz Wiz podcast. In this episode, she shared with us what she has learned over the years as a former Grocery Buyer, and the advice she has to new brands who are looking to get their products on shelf.

What are fermented products and how can they help you? with Lauren Mones of Fermenting Fairy

Wed, 12 Aug 2020 04:00:00 -0400

"Fermented" has quickly become one of the biggest buzzwords within the food & beverage industry. With an influx of new kombucha, kimchi, and other fermented products hitting the shelves in the past year, there's no shortage of these wellness-focused products. However, many consumers are still unsure as to what exactly does "fermented" actually mean, and why are these products so popular? This week on Beyond the Shelf, we spoke with the CEO and Founder of Fermenting Fairy, Lauren Mones. She shared with us her personal journey with gut health, as well as how fermented products differ and why many consumers have found solace in them to improve their own wellness.

How can brands plan for an uncertain future - with Walker Smith of Kantar

Wed, 29 Jul 2020 04:00:00 -0400

2020 has proven to be a challenging year for many brands. COVID-19 partnered with the growing demand for social justice has forced many companies to look inward and reconsider their business practices. This week on Beyond the Shelf, we spoke with Walker Smith. Smith is the Chief Knowledge Officer, Brand & Marketing at Kantar. In this episode, they shared with us what food & beverage brands need to do in order to adapt to the ever-changing market. With the ongoing pandemic preventing long-term planning, and the Black Lives Matter movement placing necessary pressure on brands to reevaluate their business practices, Smith explains what brands need to do in order to be successful.

Why are consumers stocking up on protein powders? with Claire Morton Reynolds of New Hope Network

Wed, 08 Jul 2020 03:00:00 -0400

Once considered a product designed for athletes and muscle recovery, protein powders have evolved rapidly to fit into many consumer's daily routines. With the growing popularity of alternative forms of protein, this ever-changing market has been on the rise for many years now. This week on Beyond the Shelf, we spoke with Claire Morton Reynolds about the data her team has collected about the rising and stable popularity of protein powders. Claire is a Senior Industry Analyst at Nutrition Board Journal and New Hope Network. In this episode, she shared with us how the protein category has been on a steady rise for the past year, and how COVID-19 buying behaviors have shifted (but not disrupted) the market.

What can new business owners expect when launching a brand - with Cindy Poiesz of Supernola

Wed, 24 Jun 2020 04:00:00 -0400

Although still a relatively small brand, Supernola has taken the snacking world by storm. Focused on good-for-you ingredients, and promoting a healthy balanced lifestyle, they exude all the qualities an upcoming brand needs to succeed - especially during these trying times. This week on Beyond the Shelf, we spoke with Cindy Poiesz, the co-founder and CEO of Supernola. She shared with us how they have created a superfood-packed snack that ticks a lot of the boxes that modern, wellness-focused consumers are interested in. She also gave us tips on what young entrepreneurs should expect (and plan for) when starting their own food & beverage brand, as well as their best practices for adapting to an ever-changing market.

How can private labels stand out? with Aimee Becker of Daymon

Wed, 10 Jun 2020 03:00:00 -0400

In the past few years, many companies have revitalized their private labels. With new modern packaging and increased consumer interests, private brands are on the rise. This week on Beyond the Shelf, Aimee Becker shared with us her recommendations on how private brands should maneuver through these tricky times in order to build a lasting relationship with their new (and existing) customers. As the Senior Vice President of Brand Development at Daymon, Aimee has over ten years of experience with helping brands build their private labels. In this episode, Aimee walked us through the history of private labels, and her five tips for companies attempting to make the most out of our "new normal".

How are online grocery retailers faring through COVID-19? with Brandon Wehmeyer of Boxed

Wed, 27 May 2020 04:00:00 -0400

Online grocery retailing has been on our radar for many years now. But recently, as COVID-19 has forced consumers to seek out alternative shopping methods, many digital platforms have seen a boom in business. But how have online grocery retailers reacted to this sudden increase in traffic? This week on Beyond the Shelf, we spoke with Brandon Wehmeyer, the Senior Private Brands Product Development Manager at Boxed. He shared with us what has made this online retailer warehouse-style grocery retailer the "Costco for millennials". He also explained to us how COVID-19 has jumpstarted the rising interest in online grocery shopping, and how Boxed is reacting to this surge in consumer demand.

How can emerging brands get better distribution - with Larissa Russell of Pod Foods

Wed, 13 May 2020 11:00:00 -0400

It's no surprise that most large distribution systems favor national brands. They have the funding and stable logistical systems that allow buyers to trust them. For smaller, emerging brands, this isn't always the case. Grocery buyers are less likely to purchase from these brands because of the uncertainty about whether they could consistently stock their shelves due to inadequate distribution systems. This week on Beyond the Shelf, we spoke to Larissa Russell, the CEO & Co-founder of Pod Foods. She shared with us how small brands are often underrepresented on grocery shelves because of inaccuracies in common distribution systems, and how their software helps bridge this gap.

How can food waste be upcycled? with Daniel Kurzrock of ReGrained

Wed, 29 Apr 2020 05:00:00 -0400

Did you know that it takes 1 lb of grains to make 1 six-pack of IPA beer? And although many breweries donate their leftover grains to farms for feed, much of it is left unused. This food waste is often full of nutrients, and with the right technology could be turned into a superfood. This week on Beyond the Shelf, we spoke with Daniel Kurzrock, the Co-Founder and CEO of ReGrained. He shared with us not only how his company partners with breweries to turn leftover grains into delicious snacks, but also how their patented technology could revolutionize food waste throughout the entire industry.

How can brands continue marketing during COVID-19? with Jess Saba of Good Point PR

Wed, 15 Apr 2020 06:00:00 -0400

In just a few months, COVID-19 has completely flipped America on its head. With panic spreading rapidly, many brands are struggling to stay afloat and react properly to consumer's reasonable concerns. Although some markets within the food & beverage industry have seen an increase in sales, many brands that have been deemed non-essential are having to think out-of-the-box to appeal to the ever-changing consumer demand. This week on Beyond the Shelf, we spoke with Jess Saba (founder of Good Point PR) about what brands can do during COVID-19. She shared with us how companies should approach marketing during the pandemic, and how to share philanthropic initiatives with consumers without appearing insensitive.

Why hard kombucha should be your new go-to drink - with Adam Hiner of Boochcraft

Thu, 02 Apr 2020 06:00:00 -0400

Kombucha. Love it or hate it, it's here to stay. The cult-favorite, probiotic heavy beverage has taken the industry by storm in the past five years. Focusing on their wellness properties, many brands have found their audience in health-minded individuals who are seeking a unique beverage experience. But this is just the tip of the iceberg for the market. Enter hard kombucha. Meeting at the intersection of wellness and alcohol, hard kombucha has quickly become a fan favorite. This week on Beyond the Shelf, we spoke with co-founder of Boochcraft, Adam Hiner. He shared with us his experience launching California's first hard kombucha brand, as well as consumer's reception of this fast-growing market.

What is cell-based meat? with Megan Poinski of Food Dive

Wed, 18 Mar 2020 04:00:00 -0400

Sustainability has been and will continue to be an important discussion within the food & beverage industry. Many brands have already taken the necessary steps to lessen their environmental impact, but there is still plenty of room for improvement. The meat industry, in particular, has been consistently under fire for their non-sustainable practices. However, a new market is in development, one that could theoretically change the industry forever: cell-based meat. This week on Just a Taste, we spoke with Megan Poinski, a Senior Editor at Food Dive. We discussed what exactly is cell-based meat, and the legislative conundrum that the industry is facing

How can CBD help athletes? with Beau Wehrle of DEFY

Wed, 04 Mar 2020 18:00:00 -0500

Once dominated by brands such as Gatorade or Powerade, the functional/performance beverage market has recently undergone a huge resurgence. With the help of trendy ingredients, such as CBD, brands have been reshaping how consumers view this once-booming market. With an emphasis on nutritional and performance benefits, this (new) market is hitting all the sweet spots for modern consumers. This week on Just a Taste, we spoke with Beau Wehrle of DEFY. Their CBD-infused performance drink is the first to be made with athletes in mind. We discussed how the product came to be, as well as the hurtles their product has encountered in such a new and emerging market.

How can the supply chain be more transparent? with DJ Bodden of Farmer Connect

Wed, 19 Feb 2020 18:00:00 -0500

How much do you actually know about our food supply chain? In its most simple form, we'd like to think that our food goes from the farmers/producers to the distributors, to the store, and then to the consumer. But it's rarely that simple. In fact, typically there are a lot more steps to the process. And with the growing trend of consumers wanting to know more about where their food is coming from, transparency is key in making consumers happy. This week on Just a Taste, we spoke with DJ Bodden, who is the Chief Operations Officer of Farmer Connect. They have created a system that allows consumers, and other farmers, to trace the source of their food to the original grower. From there, Farmer Connect allows people to learn more about who is growing their food and support them through monetary donations.

How can AI help with product development? with Jason Cohen of Analytical Flavor Systems

Wed, 05 Feb 2020 05:00:00 -0500

Did you know that 95% of food & beverage products fail within the first three years? Whether that happens during research and development, or during marketing testing, companies must do everything they can to reduce the risk of failing from the beginning. One of the best ways to do this is to develop flavor profiles that appeal to their specific demographics. This week on Just a Taste, we spoke with Jason Cohen who is the CEO and Founder of Analytical Flavor Systems who have created Gastrograph, an AI system that analyzes human sensory perceptions of flavor, aroma, and texture. Food and beverage companies partner with Analytical Flavor Systems to utilize their extensive consumer data to determine what flavor profiles appeal to specific demographics.

How is cannabis being used within the food & beverage industry? with Scott Riefler of SōRSE Technology

Wed, 22 Jan 2020 16:00:00 -0500

As of January 2020, 11 states have fully legalized cannabis. And as this number continues to grow, the food and beverage industry is quickly reacting by developing products using CBD and hemp oils. Whether that be edibles or beverages, this growing market is facing a lot of issues. One such issue is the lack of widespread technology that allows manufacturers to manage consumer experience through proper dosage and chemical interactions. This week on Just a Taste, we spoke with Scott Riefler of SōRSE Technology about the booming cannabis market in the food and beverage industry, and how their innovative water-soluble oils are solving many issues for both brands and consumers.

How can supply chain innovation help local farmers? with Patrick Mateer of Seal the Seasons

Wed, 08 Jan 2020 12:00:00 -0500

Throughout the past several years, many consumers have been increasingly focused on shopping more locally, especially with their produce. However, local farmers oftentimes do not have the resources to be able to supply their produce to a larger scale on their own. They are also at the mercy of environmental influences that may affect their harvest. This week on Just a Taste, we spoke to Patrick Mateer, Co-Founder and CEO of Seal the Seasons, who have created a network of local farmers which allows growers to produce, freeze, and sell their produce in regional grocery stores. We spoke to them about how their business has created an innovative new supply chain for local farmers, as well as the importance of keeping jobs/money within local businesses.

What does the future hold for hard seltzers? with Lillianna Byington of Industry Dive

Mon, 23 Dec 2019 12:51:40 -0500

Without a doubt, one of the biggest trends in the food & beverage industry during 2019 was hard seltzers. Whether you were at a bar, a sporting event, a concert, or a friend's BBQ, it was nearly impossible to miss these incredibly trendy drinks. But the most intriguing thing about this trend wasn't necessarily the low-ABV carbonated beverages itself, but rather how brands like White Claw utilized social media and the power of peer influence to boost sales. This week, on Just a Taste, we spoke with Lillianna Byington, Associate Editor at Industry Dive, to discuss why hard seltzers were incredibly popular this year, and what's next for the industry now that more brands have entered the market.

What is mindful eating? with Lynn Rossy of The Center for Mindful Eating

Wed, 11 Dec 2019 11:50:11 -0500

In the age of social media, fad diets spread very quickly. Seemingly every week there's a new diet, or "study", that tells people to stay away (or eat more of) specific nutrients/ingredients. We're constantly flooded with information that attempts to inform us of what is and isn't good for us. However, it's rarely that simple. What works for one person may not work for another. In fact, one of the best resources to determine what is/isn't good for you is usually your own body. This week on Just a Taste we spoke with Lynn Rossy (health psychologist, author, researcher and President of The Center for Mindful Eating) about the importance of mindful eating, and why listening to your own body not only helps you connect to your own health and well-being but also your community and environment.

Is 2020's biggest trend zero-proof alcohol? with Marcus Sakey of Ritual Zero Proof

Wed, 20 Nov 2019 17:57:14 -0500

As consumers are becoming much more health-focused, they are becoming more critical of the products they buy, in particular alcoholic beverages. This has given rise to an exploding trend within the industry: zero proof alcoholic beverages. Whether that be beer or spirits, consumers are interested in trying non-alcoholic alternatives for their favorite beverages. This week on Just a Taste, we spoke with Marcus Sakey, one of the founding partners of Ritual Zero Proof who have created non-alcoholic whiskey and gin alternatives. In this episode we discuss what made them interested in creating a product that mimics the flavors of traditional spirits, as well as the consumer response they've had since launching.

How can the industry cater to flexitarians? with Phil Wong & Dave Betts of Misfit Foods

Wed, 06 Nov 2019 18:48:42 -0500

As American consumers are becoming more conscious of not only the ingredients of their food, but also how the food & beverage industry affects the planet, there is a growing interest in products that serve multiple purposes. This week on Just a Taste, we talked with Phil Wong and Dave Betts of Misfit Foods, who produce sausages that contain 50% vegetables and 50% humanely raised chicken. With our host, Scott Curry, they discussed how they realized there was a gap in the industry for products that appealed to people who want to eat more vegetables but still consume ethically sourced meat.

How important is a digital marketing strategy? with Wendi Liechty of KWSM: A Digital Marketing Agency

Wed, 23 Oct 2019 15:03:45 -0400

It's no secret that digital marketing, in particular social media platforms, have the ability to change and transform at an exponential rate. And because of that, brands often struggle with keeping up-to-date with current digital marketing trends. This week on Just a Taste, we sat down with Wendi Liechty from KWSM: A Digital Marketing Agency to discuss recent trends in digital marketing, the importance of creating (and sticking to) a strategy/plan, as well as common mistakes that brands make when creating and promoting content.

Everything you need to know about plant-based burgers with Christopher Doering of Food Dive

Wed, 09 Oct 2019 14:42:21 -0400

In the past few years plant-based burgers have become one of the biggest trends in the food and beverage industry. Appealing to consumer's interest for more sustainable products, brands are attempting to find their seat at the table for this exploding trend. We sat down with Christopher Doering, Senior Editor at Food Dive, to discuss the past, present and future of the plant-based "meat" market.

What makes a millennial click? with Dan Negroni of Launchbox

Tue, 17 Sep 2019 14:15:22 -0400

There are no shortage of food and beverage companies seeking to crack the millennial code with their product positioning and marketing. We sat down with world-renowned speaker and founder of Launchbox, Dan Negroni, to gain a better understanding about what makes millennials click, and also how to empower and inspire them within your companies as next-generation leaders.

Do you know what is in the wine you are drinking? with Matt Williams of Secco Wine Club

Tue, 11 Jun 2019 14:03:31 -0400

Do you know what is in the wine you are drinking? Matt Williams of Secco Wine Club enlightens us on the truth about mass produced wine, and what 0 added sugar, 0 chemicals, and Eco Friendly wine can do for taste and your body.

How can early stage investors help emerging brands? with Dayton Miller of Boulder Food Group

Tue, 09 Apr 2019 22:21:31 -0400

Dayton Miller, Managing Partner of Boulder Food Group, joins host Scott Curry to share how his venture capital firm assesses potential investments amongst the titanic shift in consumer mindset and buying behaviors underway in food and beverage, and offers his red flags for entrepreneurs.

How does color impact taste? with Dr. John Hayes of Penn State's Huck Institutes of the Life Sciences

Thu, 28 Feb 2019 12:53:12 -0500

How does color impact taste? Spend some time with Dr. John Hayes associate professor of food science and director, Sensory Evaluation Center at Penn State, as he discusses findings from his recent research published in Food and Quality Preference, a journal dedicated to sensory, consumer and behavioral research. He and host Scott Curry also take a look back at Crystal Pepsi and Heinz Green Ketchup, and discuss whether or not other contexts, such as brand, impact the taste experience for a consumer.

What is the future of cannabis in food and beverage? with Dave Donnan of A.T. Kearney

Fri, 15 Feb 2019 14:13:08 -0500

What is the future of cannabis in food and beverage? Join Consumer Products & Retail Practice expert Dave Donnan of A.T. Kearney as he examines the current state and potential for hemp and cannabis and its potential impact on the food and beverage industry. He and host Scott Curry discuss the complicated legal landscape and consumer expectations for the booming cannabis business within supermarket retail and beyond. Dave also shares his perspective on the current state of dinner amid the backdrop of the evolving American family.

What is aloe-infused water? with Ken Kisoo Park of Detox Water

Thu, 31 Jan 2019 18:03:02 -0500

Inspired by his mother’s aloe remedies, Ken Park – Founder/CEO of Detox Water, created a deliciously flavored aloe infused water that is now surging in popularity across the nation. Incubated in his Babson College dorm, Ken started his journey by first private labeling a popular Asian aloe drink. With an appealing name, and striking packaging, Ken’s product caught on and started to move by the pallet. This episode of Just a Taste explores the roots of Detox Water, the potential health benefits of ingesting aloe, and insightful anecdotes and advice on being a successful entrepreneur.

What are the top 3 facets of food and beverage packaging safety? with Gary Ketsenbaum

Fri, 18 Jan 2019 13:21:57 -0500

What are the top 3 facets of Food and Beverage packaging safety? Go through these important topics and get an informative overview of product packaging with expert Food Packaging Consultant, Gary Kestenbaum. He and host Scott Curry discuss the various considerations companies need to make when developing packaging including design, product/package interaction, pricing, supplier, and much more. Also, find out the great extent some Food and Beverage companies are going through to train their employees in packaging quality control.

What is biltong? with Gabe Carimi of Stryve Biltong

Wed, 05 Dec 2018 19:56:39 -0500

Host Scott Curry takes a deep dive into the world of Biltong with Gabe Carimi, former NFL player, Co-Founder, and Co-CEO of Stryve. Learn what inspired Stryve to be started, what it entails to produce their innovative product, and what Gabe looks for in teammates when building a successful company.

What does it mean to "eat kosher"? with Yaron Weitzman of Bleacher Report

Wed, 14 Nov 2018 16:30:16 -0500

Yaron Weitzman, NBA Writer for Bleacher Report, discusses what it means to eat kosher and shares some funny stories about his personal experiences with it.

How can you live a balanced life? with Nancy Clark

Tue, 30 Oct 2018 13:31:36 -0400

Nancy Clark, an internationally known sports nutritionist and author, discusses her secrets to living a balanced and healthy life.

How can you reinvigorate an iconic brand? with Ciare James of Conagra

Wed, 17 Oct 2018 11:55:31 -0400

Ciare James, Brand Director of Frozen Meals at Conagra, has successfully led efforts to revitalize and contemporize iconic brands like Hunt’s, Reddi-wip and most recently, Banquet through core business rejuvenation, winning innovation and compelling communication. Learn more about her and what she is doing today to continue to lead Conagra to success.

What are some of the challenges around seafood? with Lilani Estacio of Orca Bay Seafoods

Wed, 26 Sep 2018 12:51:01 -0400

Lilani Estacio, Head of Marketing and Communications at Orca Bay Seafoods, discusses some of the myths surrounding seafood, the challenges of getting people to cook it at home, and how Orca Bay always keeps their seafood fresh for the consumer.

How can workforce training help with food waste? with Aviva Paley of Kitchens for Good

Wed, 12 Sep 2018 12:00:58 -0400

Aviva Paley, Senior Director and Co-Founder of Kitchens for Good, shares how her company is breaking the cycles of food waste, hunger, and poverty through innovate solutions in workforce training, healthy food production, and social enterprise.

How can local produce change the world? with Abby Prior of BrightFarms

Wed, 29 Aug 2018 17:16:14 -0400

Abby Prior, Vice President of Marketing at BrightFarms, discusses her companies mission to improve the health of the planet and the health of society by bringing more local produce to more people nationwide. Find out how BrightFarms is using less water, less shipping fuel and less land than industrialized produce companies while also providing a more nutritious and better tasting product.

What is fair trade cocoa? with Dianna Lovett of Cocomama

Wed, 15 Aug 2018 16:29:59 -0400

Dianna Lovett, Founder of Cocomama, discusses her lifelong love affair of chocolate and her big hearted wish for a world in which delicious treats could be enjoyed with peace of mind. Lovett wanted to create a company that would utilize only ethically responsible cocoa while supporting small-scale farmers. She traveled the world from West Africa to Central America to find the perfect beans and discovered FUNDOPO, an Organic, Fair Trade cooperative in the Dominican Republic.

What is a meat snack bar? with Mark Tilsen of Tanka Bar

Thu, 02 Aug 2018 13:07:22 -0400

Mark Tilsen President and Co-Founder of Native American Natural Foods, the innovator of the first national meat snack bar, Tanka Bar, joins our podcast. Tilsen explains how the Tanka Bar is helping break the social, economic, and political isolation of the Indian reservation where it is produced and how buffalo meat is healthier and more environmentally sustainable than beef.

What is the NBA's secret addiction? with Baxter Holmes of ESPN

Wed, 18 Jul 2018 18:05:54 -0400

ESPN Writer Baxter Holmes joins the “Just a Taste” podcast to discuss his James Beard Award winning article titled “The NBA’s Secret Addiction”. This article explores how PB&J sandwiches became a favorite snack for players and teams across the league. It also dives into the level of devotion they had to this childhood favorite, from grilling the sandwiches to having full on buffets with multiple jams and condiments.

How are millennials shaping the food industry? with Maura Judkis of the Washington Post

Thu, 05 Jul 2018 17:58:43 -0400

Washington Post Reporter, Maura Judkis, joins us to open eyes on the problem of sexual harassment in the restaurant industry and also discuss lighthearted topics like the dining habits of millennials.Judkis explains how and why sexual harassment became so prevalent in restaurants and what is being done, or unfortunately not being done, now that it has been exposed. On a very different note, she reveals how millennial dining habits are shaping the food industry.

What's it like being a celebrity chef? with Chef Melissa Mayo

Wed, 20 Jun 2018 20:05:24 -0400

Celebrity chef, yoga fanatic, mom, wife and word traveler, Melissa Mayo, shares her unique experiences and beliefs on this week’s episode of Just a Taste.Mayo discusses a wide range of topics that include her journey from accountant to celebrity chef, how thoughts can sculpt your health and the excitement of opening her dream cooking school in Tuscany.

What makes the poultry industry so successful? with Mike Cockrell of Sanderson Farms

Wed, 06 Jun 2018 18:02:27 -0400

Mike Cockrell, Treasurer and Chief Financial Officer of Sanderson Farms – the 3rd largest poultry producer in the United States – explains how honest business practices and honest relationships has led to their success.Cockrell speaks with expertise and insight since he has experienced it all at Sanderson farms. From their humble beginnings as a small chicken hatchery in rural Mississippi to their perch atop the poultry world producing 4.5 billion pounds of chicken each year, gain valuable insight into Sanderson Farms and the poultry industry in this episode of Just a Taste.

How to continue success with a legacy brand - with Domonic Biggi of Beaverton Foods

Wed, 23 May 2018 18:54:55 -0400

In a world where lean, successful companies are often bought out by massive conglomerates, Beaverton Foods, a condiments business founded in 1929, has remained true to its roots of being a family-owned business with a focus on producing quality products and taking good care of its associates.The CEO of Beaverton Foods, Domonic Biggi, speaks with ChefsBest on this episode of Just a Taste about the company’s humble beginnings during the Great Depression as well as what business is like today. He also shares insights on working with family, appreciating the hard work and sacrifice of older generations, and not being afraid to fail when releasing new products.

What is a "Gastronaut"? with Stefan Gates

Thu, 03 May 2018 13:54:24 -0400

Stefan Gates is an author, TV presenter, and self-proclaimed “gastronaut” who is obsessed with the strange and adventurous stories behind food and digestion. His interest in food began while he was attending Oxford University. As a poor college student, he couldn’t exactly afford to take a date out to a nice place, so naturally he learned to cook. Later, he got fed up with wimpy food writing and decided to try this sort of writing out for himself, and voila! He found his passion experimenting with recipes and blowing up food for fun.From the most excited descriptions of food you may ever hear to the different ways people taste to the moral importance of playing with what’s on your plate, Gates ushers us through a fascinating and creative exploration of food in this episode of Just a Taste.

How can we prevent food waste? with Patrick Bultema of FoodMaven

Wed, 25 Apr 2018 18:55:22 -0400

With hundreds of billions of dollars lost each year to food waste, the food system has a serious oversupply issue. Food waste continues to be a massive problem while 68% of farmers are on the verge of bankruptcy and 42 million Americans are food insecure. Notice the discrepancy here? So does FoodMaven.Lots of people have tried to solve the food waste problem, but FoodMaven’s model, which is currently running out of and will be expanding from Colorado, is different. After all, the startup was able to secure investor funding and board representation from big-names like Walter Robb, who is the former co-CEO of Whole Foods, and the Walton family. Patrick Bultema is chairman, CEO, and co-founder of FoodMaven. This startup ain’t his first rodeo though; FoodMaven is “CEO Gig #7” for him. In this episode of Just a Taste, Patrick tells us all about the causes and effects of food waste as well as FoodMaven’s innovative solutions to this pressing issue.

What's new in the grocery industry? with Phil Lempert of SupermarketGuru.com

Wed, 11 Apr 2018 16:45:08 -0400

Phil Lempert, cleverly known as the Supermarket Guru®, has been identifying impending trends in the food and beverage industry for over 25 years. In this episode of Just a Taste, we learn what started Phil down his path, trends such as intelligent search engines that are re-shaping the industry, and what consumers these days are really after when grocery shopping. We also discourse on the importance of taste to the consumer, how we really ought to listen to millennials instead of bashing their ideas, and even which app can help you pick out the best seafood.

How can you cook smarter, with an app? with Joshua Sigel of Innit

Wed, 28 Mar 2018 19:03:53 -0400

Think about your oven and your refrigerator for a second. What do these items have in common? For one, they’re kitchen appliances. Less obviously, though, they often lack the ability to connect to the Internet of Things and your phone, in particular.Innit is seeking to change this reality. Speaking with Josh Sigel, Chief Operating Officer at the newly launched startup, we learn about the need for bringing digital conveniences into the kitchen through a common platform. Through the Innit app, users can receive personalized meal recommendations, grocery shopping lists, and video preparation instructions. Innit is also partnering with major manufacturers like LG and Bosch to connect its app with appliances in order to optimize the cooking process through, for instance, cutting out the need to manually preheat your oven.As the world’s first app offering a hands-free navigation experience with Google Home, Innit also allows users to place their phone on the counter and navigate through the app using Google Home without even touching their screen. Pretty convenient when your hands are sticky with bread dough.In addition to covering neat features of the Innit app, we also go into depth in this episode about the trend toward hyper-delivery in which the frequency of grocery delivery will increase while the quantity per delivery will continue to decrease. Such hyper-delivery affords consumers more flexibility with what kinds of meals they have to choose from while decreasing food waste.Be on the lookout for Innit as the next big thing digitally connecting your kitchen!

What does it mean to be food insecure? with Cathy Davis of Feeding America

Wed, 14 Mar 2018 19:37:29 -0400

41 million Americans are food insecure, meaning they don’t know for sure if they’ll have their next meal. Despite its high prevalence domestically, hunger is often stigmatized and, thus, not talked about. With so many people lacking awareness of food insecurity, Cathy Davis joined Feeding America as Chief Marketing and Communications Officer to help shed light on the issue. She explains how, as the third largest nonprofit in the nation, Feeding America is a powerful and efficient food-alleviating machine. It has 60,000 food pantries and soup kitchens and boasts that about a third of the food it provides is produce. Moreover, the organization partners with companies across the food supply chain to create highly efficient distribution networks. Learn more about the issue of hunger in America and how you can help alleviate it in this podcast.

What makes packaging exciting? with David Ziegler-Voll of Marketing by Design

Wed, 28 Feb 2018 18:45:33 -0500

When you think of really fun store brand packaging, what’s the first thing that comes to mind? It would be no surprise if “Trader Joe’s” was your answer as the mostly private label grocer has long been a leader in creating interesting, clever designs out of packaging that could easily be very basic.In this episode, we speak with David Ziegler-Voll, who was formerly Trader Joe’s Senior Package Designer for ten years and is now Creative Director at Marketing by Design. Having designed about 150 Trader Joe’s SKUs a year, Ziegler-Voll highlights important packaging design tips from his extensive first-hand experience. Ziegler-Voll, for instance, suggests designers remember that the "brand book" (i.e., the stuff about a brand's font type, color, etc.) only tells so much about a brand, and it certainly does not convey authenticity, cleverness, or specialness to consumers. You might need a little out-of-the box thinking for that.As fresh design efforts are poured into the growing private label segment, food and beverage brands can learn much from the man who helped make Trader Joe’s packaging so memorable.

What's new with the restaurant industry? with Bret Thorn of Nation’s Restaurant News

Wed, 14 Feb 2018 19:53:11 -0500

As someone who keeps close tabs on the restaurant industry, Bret Thorn, Senior Food Editor for Nation’s Restaurant News, has tried fares ranging from fermented Icelandic shark to Japanese shrimp ganglia. In this podcast, he shares his knowledge on foodservice operations and trends. We learn that being a chef is now “sexy,” that restaurants are increasingly sourcing locally, and where to find the best affordable foods when eating out.

How cashew farming can make a difference - with Don Larson of Sunshine Nut Co

Wed, 07 Feb 2018 19:47:51 -0500

Don Larson was once a highly successful executive at Hershey with a Porsche and a hot air balloon. But disillusioned with corporate life, he sold all his toys and, together with his wife and youngest child, moved to Mozambique to offer hope to one of the world’s poorest countries. Sunshine Nut Co was born out of a vision to help orphans, widows, and everyday people struggling in poverty through offering them the opportunity to work their way out of poverty, giving them a hand up – not a handout. Now distributed in major retailers like Whole Foods and Wegmans, Sunshine Nut Co creates dignified jobs in cashew farming and processing for Mozambican people. By the way, 90% of the company’s profits go straight back to the impoverished communities wherein it sources its premium cashews. You now have a new nut brand.

How are natural foods changing the industry? with Mark Mallardi of New Hope Network

Wed, 17 Jan 2018 19:41:15 -0500

Mark Mallardi is Executive Director of Strategic Development for the NEXT Data & Insights division of New Hope Network, which combines proprietary knowledge and deep industry expertise to help brands understand and identify opportunities within the natural food and beverage landscape. In this podcast, we get a behind-the-scenes glimpse into the company’s operations, as Mark describes the steps it took when creating a comprehensive blueprint for bringing one South American super fruit to the U.S. market. We also learn how the tide is turning at major CPG companies, as they acquire natural foods startups and have outposts in Silicon Valley to keep tabs on innovation in the natural space. Finally, we are reminded that, in order to be successful in the hyper-competitive space of natural products, brands need to have a strong identity and purpose that resonates with their consumers.

What is the history of private brands? with Christopher Durham of My Private Brand

Wed, 13 Dec 2017 18:12:54 -0500

From meeting consumer demand to stretch dollars during the Great Recession to now helping retailers differentiate themselves, store-owned brands have seen notable growth in recent years. In this episode, Christopher Durham, private brands expert and president of My Private Brand, walks us through the evolution, current state, and possible future of private brands. We also explore such topics as how millennials affect the store brand trend and which marketing strategies work for store brands.

How can two competing brands work together? with Adam Beane & Erik Havlick of Conagra

Wed, 06 Dec 2017 17:45:15 -0500

How do two previously competing brands come together to build off one another’s strengths? In this podcast, Adam Beane, senior brand manager of Conagra’s protein snacking group, and Erik Havlick, co-founder and VP of sales for Thanasi Foods, provide firsthand insight into this question as their category-sharing brands – Slim Jim, Duke’s Smoked Meats, DAVID Seeds, and BIGS Seeds – now fall under the same umbrella following Conagra’s acquisition of Thanasi Foods. Our guests also dive into the growth of snacking, nuances behind the category, consumer market segmentation, creating a continuum of options for consumers as they mature, and the importance of brands’ identifying and sticking to their brand story.

How tea can give back to the community? with Dan Klein of Tiesta Tea

Wed, 29 Nov 2017 23:04:00 -0500

Dan Klein, CEO and co-founder of Tiesta Tea, tells the story of how he and his childhood friend took a trip to Prague, discovered loose leaf tea, and decided to found Tiesta Tea. As #759 on the Inc. 5000, Tiesta is not only growing at a rapid pace; it is also giving back to the community in unique and inspiring ways.

What is it like being a chef instructor? with Wook Kang of Kendall College

Wed, 04 Oct 2017 16:10:06 -0400

Having come from a Korean background and held positions at Le Cordon Bleu, Chef Wook Kang shares insights into hallmarks of Korean food as well as the importance of honoring culinary traditions more broadly. The life of a chef instructor, surprising skills required of culinary students, and the persevering trend of fusion cuisines constitute just a few of the diverse topics Kang walks us through in this latest episode of Just a Taste.

What is stevia? with Carol May of Wisdom Natural Brands

Wed, 27 Sep 2017 18:12:57 -0400

In this podcast, we learn about stevia’s history, chemical properties, and relevance to sugar-related disease. Carol May, CEO/Chairman of Wisdom Natural Brands which produces SweetLeaf Stevia, enlightens us on the efforts of her late husband James to bring stevia to the US. Additionally, Carol discusses the long, yet rewarding journey from developing stevia product with her husband out of their garage to, now 35 years later, seeing wide distribution of SweetLeaf Stevia in over 30 countries.

How can you change your diet? with Jeanne David of Outer Aisle Gourmet

Wed, 20 Sep 2017 14:54:24 -0400

In this episode, we hear from Jeanne David who, in addition to being founder and president of Outer Aisle Gourmet, is an outstanding health advocate and humanitarian in her own right. Jeanne describes her and her husband’s journey into their permanent dietary change of cutting out breads and other foods with a high glycemic index and how they have shared their health passion with consumers. She also fills us in on some fun ways one can easily use cauliflower as a delicious bread alternative.

What is it like being a private chef for an NBA star? with Ryan Lopez

Wed, 13 Sep 2017 17:27:41 -0400

Everybody has a story. Everybody has a start. In this episode with the private chef for Kevin Durant, Chef Ryan Lopez explains his evolution from teenage busboy to culinary graduate needing a job to, now, one of the key players in setting up the NBA Champion for success. Listen to learn Kevin’s favorite meal and what Chef Ryan might make if guests, like Kevin’s mom or teammate Steph Curry, were stopping by.

What is organic water? with Adam Lazar of Asarasi

Fri, 08 Sep 2017 20:13:08 -0400

Would you have guessed that certified organic water might just be the next thing? What about certified organic water from maple trees? In this podcast with creative and sustainably-minded CEO of Asarasi, Adam Lazar, we learn why using water from maple trees can help protect our natural resources, provide increased market opportunities for maple tree farmers, and give consumers truly crisp and clean tasting water.

How are food trends determined? with Suzy Badaracco of Culinary Tides (Part 2)

Wed, 16 Aug 2017 19:59:11 -0400

In this second part of our podcast with food industry trends expert Suzy Badaracco, host Scott Curry asks questions rapid-fire style about hot topics ranging from the obesity epidemic to a rising global population. Suzy informs us of current and future trends to expect on these far-reaching issues. We learn that Millennials want their kids’ menus to be mini-versions of adult menus, that Gen Z is more sustainably-driven than Millennials, that GMO’s will have to increase to meet global dietary needs, and much more.

How are food trends determined? with Suzy Badaracco of Culinary Tides (Part 1)

Wed, 09 Aug 2017 19:18:29 -0400

Suzy Badaracco, a toxicologist, certified chef, and registered dietitian, specializes in forecasting and monitoring trends in the food industry. Using quantitative data from a broad range of sources, Suzy and her team are able to help brands make informed decisions on such topics as what new items to put on their menus, which age groups to target in their marketing, and when it’s time to end investment in a specific trend. In this first part of our conversation with Suzy, we learn how still-relevant food trends like street food and soul food were born. We also discuss some food trends that have no end in sight.

What is sprouted foods? with Frank Lambert of Crunchsters

Thu, 13 Jul 2017 19:46:09 -0400

Co-Founder of Crunchsters, Frank Lambert, reveals the story behind his and his wife’s food startup, from experimenting with sprouted mung beans in their kitchen to partnering with food startup accelerator Accel Foods to strategizing retail penetration. In this podcast, we also learn why sprouted foods are so good for you and the ways in which technology has made starting a business much easier today.

What's the deal with quinoa? with Sarah Chalos of I Heart Keenwah

Fri, 07 Jul 2017 18:58:07 -0400

Working nights and weekends at first while managing a separate day job, co-founder and president Sarah Chalos, alongside co-founder Ravi Jolly, built I Heart Keenwah on the desire to make quinoa, a versatile superfood, more accessible. The duo traveled to Bolivia to source top notch ingredients and tinkered with recipes in their own kitchen before partnering with food manufacturers, deciding on effective packaging, and eventually bringing their product to national retailers like Kroger and Safeway. Delve more into the story behind this food startup's success in this podcast episode.

Is cricket protein the next big thing? with Gabi Lewis of Exo Protein

Thu, 15 Jun 2017 18:38:23 -0400

Exo Protein may have started with a shipment of 2,000 crickets to a college dorm room, but Co-Founder Gabi Lewis has seen the startup through its questionable beginnings. Having recently raised over $5 million in capital, Exo is now making a bold statement in the sustainable and health foods market. The message is clear: Crickets are not only better for the environment and packed with nutrition; they also taste great in protein bars!

What's the tea? with Sashee Chandran of Tea Drops

Wed, 07 Jun 2017 19:45:53 -0400

Sashee Chandra, founder and CEO of Tea Drops, may not have received professional training in food manufacturing, but she sure knows a thing or two about tea. After a couple years of experimenting with the different properties of tea leaves out of her apartment kitchen, Sashee developed the notion of a tea drop which combines ground tea, spices, and organic cane sugar into a fun shape that easily dissolves in hot water. In this podcast, we hear what inspired Sashee to branch out from eBay and start her own tea business, the food accelerator and people that have helped her accomplish her entrepreneurial pursuits, and the philanthropic work she is accomplishing through Tea Drops.

What questions should you ask your customers? Elliot Begoun of The Intertwine Group

Wed, 24 May 2017 19:38:31 -0400

In this podcast, Elliot Begoun, who as Principal of The Intertwine Group consults emerging food and beverage brands on gaining distribution, covers major brand-building concepts. He discusses the importance of identifying your ideal consumer and their unmet need as well as crafting a consistent and engaging brand persona and story. Elliot also touches on valuable resources for business growth such as qualitative, promotional, and syndicated data.

What is stevia? with Ben Fleischer of Pyure Brands

Thu, 04 May 2017 19:25:09 -0400

In this podcast, we learn what stevia is, stevia’s place in the sugar reduction movement, and what makes Pyure Brands Stevia different. Ben Fleischer, founder and CEO of Pyure Brands, tells his story of developing the first Certified Organic, Non-GMO stevia and seeing it through to market penetration. A passionate and focused entrepreneur, Ben also discusses the keys to success that have led him and his team to prominence in the alternative sweetener category.

How to develop your own product - with Ally Murphy of Ally's Bar

Thu, 23 Feb 2017 18:23:51 -0500

Ally Murphy dishes on how her experience as a professional athlete and knack for not following a recipe helped her develop Ally's Bar. Available in three flavors - Original, Carrot Apple Ginger, and Pistachio Cashew Pumpkin Seed - her sweet potato bars are gaining distribution in grocery stores across the southeast and in bike shops nationwide.

How is the industry changing consumer interests? with Betsy Opyt of Betsy's Best

Thu, 15 Dec 2016 17:08:24 -0500

In this episode, we chat with Betsy Opyt, founder of Betsy's Best. She tells us the story behind her award-winning almond butter product and what's on the horizon for her growing company. As a registered dietitian, she also weighs in on the shift in taste and ingredients as the food and beverage industry becomes more health conscious.

How is cultural diversity changing the industry? with Sarah Wangler of Sweet Marketing Success

Wed, 24 Aug 2016 17:25:14 -0400

Director and owner of Sweet Marketing Success, Sarah Wangler, discusses the impact cultural diversity has on food, the "Three S's" formula for product marketing success and her experience as a board member of the Institue of Packaging Professionals.

What trends should be on the lookout for? with Joe Lupica of SuperSeedz

Wed, 20 Jul 2016 14:35:32 -0400

VP of Marketing for SuperSeedz, Joe Lupica, discusses food industry trends, tips for entrepreneurs and the SuperSeedz story with host Scott Curry.

What's new in packaging? with Ian Jensen of Jensen Creative Studio

Thu, 16 Jun 2016 19:28:38 -0400

Guest Ian Jensen discusses trends in packaging design, successful marketing campaigns from popular brands like Coca-Cola and the innovative strategy behind brands like Boxed Water and Warby Parker, with ChefsBest host Scott Curry.

What's the science behind bread? with Michael Kalanty of Bread with Benefits

Wed, 11 May 2016 15:32:49 -0400

Guest Michael Kalanty discusses the art and science of bread with ChefsBest host, Scott Curry.