Just A Taste

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.

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.

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.

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.

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.

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.

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? 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.

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? 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? 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.

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? 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.

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.

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. 

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

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.

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. 

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. 

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.