Taste Radio

In this special presentation of our sister show, CPG Week by BevNET and Nosh, host and Nosh managing editor Monica Watrous tests reporters Brad Avery and Lukas Southard to see if they can tell the difference between real CPG items and prank products that have shown up in marketing campaigns over the years and the group discusses how allulose is being talked about as “nature’s GLP-1.”

A $900 million M&A deal was a top talking point for the hosts, who also highlighted a $40 million private equity fund focused on investment in emerging brands and opined on both trendy concepts and those of cultural significance.

This episode also features an interview with culinary expert and product developer Henry Hill, who is drawing on his experience as a Michelin-starred chef and beverage entrepreneur to help modern brands optimize flavor and texture.

Show notes:

0:35: Doritos Divide Us. It Makes Sense. Kit Kat Is Number One? “Dry” Bottle Shops & Grimace. – The hosts chatted about a discontinued coffee soda brand before the Newton-based crew sampled the recently announced Empirical x Doritos Nacho Cheese spirit. Reviews were decidedly mixed. They also commented on Chobani’s acquisition of La Colombe and the news that Austin-based Springdale Ventures closed on its second fund, while voicing skepticism about a poll on America’s favorite holiday candy. Later, the team introduced a new segment in which they debated the runway and relevance of food and beverage-related concepts (such as non-alcoholic spirits, a well-known McDonald’s character and cultivated meat) before chatting about new products in the office and sipping on a magnum bottle of zero-proof wine.

31:45: Interview: Henry Hill, Founder, Hill’s Research Kitchen – Henry Hill is a chef and former beverage entrepreneur turned product developer for the food and beverage industry. The founder of Hill’s Research Kitchen, Henry is tapping his experience – which ranges from working at world-renowned restaurants to commercializing a coffee soda– to help both emerging and established companies develop new products that can resonate with modern consumers. Our conversation, recorded at NOSH Live Winter 2023, takes a deep dive into his journey and how he is applying insights gained from years in the kitchen along with those on a bottling line to create unique sensorial experiences in new food and beverage products.

Brands in this episode: Doritos, Empirical, Chobani, La Colombe, Better Booch, KOS, Mr. Beast’s Feastables, BEATBOX, GOODLES, KitKat, Kinder, Rollin Greens, Kolonne Null, Wize Tea, Shonen Soda

From allulose-sweetened gummies and “junkless” granola bars to zero-sugar sodas and “WonderWater,” the hosts discussed how better-for-you brands are attempting to meet consumer demand for great taste and nutrition in snacks and beverages.

0:35: Thanks For Meeting! John Doesn’t Do Shots. Impactful News. Mike Conflates. Japanese Delights. – Ray praised the work of BevNET’s all-around star Amanda before the hosts chatted about the fear of (of lack thereof) Friday, the 13th, highlighted brands and founders featured at the recently held Newton meetup and pounded pickle juice shots (except for John). They also discussed the news that serial entrepreneur Mike Repole has invested in Junkless Foods, whether Bai is on the right track with a new tagline and why Mike is getting Austin Powers and Dr. Evil confused. Later, they sipped and munched on products marketed by several early-stage brands and ruffled through a box of Japanese snacks from Tokyo Treat.

Brands in this episode: Biena, Alc-A-Chino, Al’s Beer, Stormalong Cider, Spade Soda, Dr Pepper, Pickle Juice Shot, Behave Candy, Junkless Foods, Vitaminwater, BodyArmor, Pirate’s Booty, Bai, RIND Snacks, Combos, Rivalz Snacks, Doritos, Goldfish, Ellio’s Pizza, Celeste Pizza, Mason Dixie Foods, Krispy Kreme, Fast Penny Spirits, KitKat

The New York Times recently hailed Graza’s “sizzle” variety as “the best all around olive oil that you can buy in a store.” It’s the latest high-profile praise for the brand, which launched in 2022 and is beloved for its chef-inspired, squeezable green bottles. While acclaim for Graza has become commonplace, its popularity among influencers has led some to mock it as “the Instagram olive oil.”

Occasional derision, however, is fine with co-founder and CEO Andrew Benin. Being aligned with one of the world’s most popular social media platforms is a good thing, he says, and should be celebrated.

Since its debut, Graza, which markets extra virgin olive oil sold in “sizzle” and “drizzle” varieties, has been a constant presence in the pantries and kitchens of Instagram, YouTube and TikTok influencers. Virality has helped the brand generate millions of dollars in direct-to-consumer sales and supported its presence at national retailers, including Whole Foods, Target and Walmart. According to a recent CNBC report, Graza expects to bring in over $48 million in gross sales by the end of 2024.

We sat down with Andrew for a conversation about how Graza has inspired authentic and fervent enthusiasm for its products on social media, how the company has maintained relationships with influencers “at scale” and how taking a bet on the upside has guided its demand planning strategy. He also explains why he describes Graza as an “early team-led company” versus a founder-led one and shares his nuanced perspective on profitability.

Show notes:

0:35: Interview: Andrew Benin, Co-Founder & CEO, Graza —Andrew and Taste Radio editor Ray Latif recall their first conversation as part of an episode of BevNET & NOSH’s Elevator Talk and discuss The New York Times’ coverage of Graza. Andrew talks about the impact of creating a “memorable action,” how his lightbulb moment occurred in the shower, why he describes working for other entrepreneurs as part appreciation and part envy, and why he views Graza as a “best supporting actor.” He also explains why social media needs to be “a part of your brand’s DNA at inception, how the company’s social media strategy and team have evolved, the importance of hiring people that are motivated and nimble, why the development of Graza’s refill cans addressed several consumer and operational challenges, and his belief that “ you shouldn't get too much credit for being profitable and not knocked for being unprofitable.”

Brands in this episode: Graza, Dr. Bronner’s, Magic Spoon

A recent Forbes article sparks the hosts’ passionate discussion about the role that food and beverage conglomerates should play in the health and wellness of American consumers, both now and in the future. They also opine on whether JuneShine’s acquisition of Flying Embers is good for the hard kombucha category, chat about Expo West preparation and highlight a handful of new spicy, sweet and savory snacks and libations.

Show notes:

0:35: Super Random. Unofficially Ready. A Majority Stake. What To Do About UPF. Karma, Cake. – Jacqui’s thrifty sensibilities kick things off, before the hosts talk about NOSH’s multi-part guide to Expo West and offer their two cents on a big ‘booch deal and why it makes sense. Errol Schweizer’s opinion piece about why now is the time to reinvent processed foods has Ray once again leaping onto his soap box, stirring the pot and pointing fingers, while John, Jacqui and Mike offer their own perspectives on the subject. Ray shares a new snack and dip with John, Mike gets everyone’s tongue tingling, Jacqui has a perfect snack for Coachella and a new line of “petit” and easy bake cakes gets a big thumbs up.

Brands in this episode: Oatly, Pacific Foods, Juneshine, Flying Embers, Crooked Owl, Saffron Road, Stouffer’s, Hungry Man, Annie’s, Simple Mills, Banza, Trix, Iggy’s, Ithaca Hummus, Utz, Mike’s Hot Honey, Tingly, Koko & Karma, Gateaux, C4