Just A Taste

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.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

 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.comTo 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?  Let us know by tagging us on Facebook, Twitter, Instagram, and LinkedIn.

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.comTo 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?  Let us know by

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

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 episo

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 th

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

 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.comTo 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

 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

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 LinkedInUse chefsbest20 at tasteswoon.com for 20% off your purchase. Of

 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. 

 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. 

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.

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.

 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. 

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. 

 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. 

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. 

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. 

 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.