From breakthrough startups to category-defining innovations, the 2026 Summer Fancy Food Show gave the Taste Radio team plenty to talk about. The hosts recap their favorite discoveries from the annual event, highlighting standout brands, globally inspired flavors, premium non-alcoholic beverages, inventive snacks and convenient pantry staples. They also discuss the themes that emerged across the show floor and why this year's event reflected a growing emphasis on quality, creativity and accessible innovation. Show notes: 0:20: Good Show, SFA. Spicy, Convenient, Premium. Get A Kloo. AgRootCulture. – The hosts describe the 2026 Summer Fancy Food Show as one of the most energetic and optimistic editions of the event in recent years and credit organizer Specialty Food Association for embracing emerging brands through startup-focused programming and showcasing several emerging brands that reflect broader industry trends. Ray and Melissa highlight brands that made global flavors more accessible to mainstream consumers, including Indian, Ethiopian, Thai and other international influences across hot sauces, snacks, frozen foods and pantry staples. The hosts also point to continued innovation in convenience, highlighting products such as instant pasta sauces, dried soup and stew mixes, guacamole seasoning packets and premium shelf-stable offerings that combine ease of preparation with high-quality ingredients. The conversation also explores growth in premium non-alcoholic beverages, coffee and tea, with several brands elevating the category through sophisticated flavors, concentrates and upscale packaging. Other notable trends include better-for-you snacks, functional candy, protein-rich dairy products, globally inspired popcorn and chips, and sustainable products rooted in agricultural heritage.  Brands in this episode: Garam Goddess, Nine Pin Cider, Better Bovine, Malai, Chen's, Red Fox Spices, Growie Foods, Yaza Foods, Keya's Snacks, Nomad Snacks, Pastacraft, Guac Shop, NOMMii, Finger Foods Farm, Kloo, Yum Brew, Fortune Coffee, Nomaro, Brica, The Still Bar, Bittermilk,  TofuGo, Cotto, Figa, Atelka, Wandersnacks, Chuh Matcha, Halfday, Awesome Tea

A $7,000 startup. A business that nearly vanished. A brand that's still growing 12 years later.  In this episode, Wandering Bear co-founder and CEO Matt Bachmann shares the hard-earned lessons behind building one of cold brew's original success stories, from surviving the collapse of its office business during the pandemic to reinventing the company through e-commerce and strategic retail expansion.  He also discusses the thinking behind the brand's latest innovations, how to time new product launches, and why staying relentlessly focused on consumers has been the key to long-term growth. Show notes: 0:20: Matt Bachmann, Co-Founder & CEO, Wandering Bear – On location in New York City, Matt talks about how Wandering Bear's original mission of bringing a coffee shop experience into consumers' homes has guided its evolution. He discusses launching the company with a $7,000 investment, pioneering the boxed cold brew format for offices, and navigating the devastating impact of the pandemic by pivoting to a thriving direct-to-consumer business. Matt shares lessons from expanding into retail, the importance of timing product innovation, and how the company's new protein coffee lattes balance premium coffee quality with modern nutrition. He also explains Wandering Bear's approach to retail partnerships, fundraising, and long-term planning, while emphasizing the resilience, passion, and consumer-first mindset that have fueled the brand's sustained growth. Brands in this episode: Wandering Bear

One brand is preparing for a regulatory shakeup. Another just landed in Target with $24 million in fresh capital. The Taste Radio hosts discuss BRĒZ's bet on a future beyond THC, Stars & Honey's leap from DTC success to a nationwide Target launch, and how brands are reinventing Shirley Temples, protein bars, and Rice Krispie treats for a new generation of consumers. Show notes: 0:20: Fancy Talk. Strategizing For A Ban. E-Comm Insights. Why Buy? Shirley A Hot Trend. Aye, Captain. –  Ray highlights the upcoming Summer Fancy Food Show and Taste Radio's Elevator Talk series before the hosts shift to a conversation about the challenges facing cannabis beverage brand BRĒZ. They discuss looming federal regulations that could severely restrict THC products and the company's efforts to expand with non-infused adaptogen beverages. The conversation then turns to protein bar brand Stars & Honey, which secured a nationwide Target launch and a $24 million investment from VMG Partners after spending years refining its direct-to-consumer business. The hosts discuss the brand's growth strategy, product positioning, and the broader appeal of flavor-forward protein bars. They also sample protein bar brand Samsara, praising its South Asian-inspired flavors, clean ingredient profile, and emphasis on taste over traditional nutrition-focused messaging. The hosts then discuss GT's Synergy Shirley Temple kombucha collaboration with Cheribundi, spotlight Lil' Bucks' buckwheat-based snack bars and note the rise of better-for-you alternatives to classic Rice Krispie treats. The episode wraps with a look at Protein Pints' new Protein Pops and a lighthearted farewell to longtime BevNET team member and "Sample Captain" Colin Segrue as he relocates from Boston to the New York area. Brands in this episode: BRĒZ, Stars & Honey, Neutonic, Cann, Trip, Celsius, Olipop, Samsara, Mezcla, MOSH, GT's Living Foods, Cheribundi, Lil' Bucks, BTR Nation, Protein Pints

Most jam brands are built on sugar. Good Good built a business by taking it out. In this episode, Good Good founder and CEO Gardar Stefansson discusses how the Icelandic brand evolved from a struggling stevia startup into a rapidly growing platform of no-added-sugar spreads now sold in approximately 10,000 U.S. stores and 30 countries worldwide.  He shares lessons from scaling across major retailers, navigating pricing and promotions, developing products consumers love, and building a premium brand in an increasingly competitive category. Gardar also explains why packaging is a company's most powerful marketing asset and why getting consumers to try your product remains the key to driving repeat purchases and long-term growth. Show notes: 0:20: Gardar Stefansson, Co-Founder & CEO, Good Good – Gardar discusses the origins of Good Good, which launched in 2016 as a stevia sweetener company before pivoting to a no-added-sugar jam recipe that ultimately became the foundation of the business. He explains how "No Added Sugar" evolved into the brand's core message and describes Good Good's growth strategy as it expanded across retail channels including Whole Foods, Costco, Walmart, and Amazon. Gardar emphasizes the importance of leveraging syndicated retail data, in-store merchandising, promotions, and digital marketing to build awareness and drive trial. He argues that packaging and messaging are a brand's most effective marketing tools, noting that shelf presence is its most valuable real estate. He also discusses Good Good's disciplined approach to innovation, explaining how the company balances consumer demand, retailer expectations, and product quality when developing new products, including peanut butter and chocolate spreads. Throughout the conversation, Gardar highlights a relentless focus on getting consumers to try the product – through sampling, events, and grassroots marketing initiatives – as a key driver of the brand's success. Brands in this episode: Good Good

What if the next billion-dollar brand is hiding in a powder stick, a functional cookie, or a kid's lunchbox? In this episode, the Taste Radio crew breaks down the meteoric rise of hydration brand DryWater, which has expanded from startup to 41,000 retail locations in just over two years. They also spotlight Fields Good, the modern cookie brand launched by Ashley Fields, daughter of the founder of Mrs. Fields, and examine the growing opportunity – and unique challenges – of marketing beverages to kids and families. Show notes: 0:20: Do It Live. Of Myce & Mike. Oxymagic. Oatmeal Raisin, But No Sleep. Opps & Opportunities. – The hosts reflect on the energy and connections that defined BevNET Live NYC 2026, highlighting how face-to-face conversations with founders, suppliers, investors, and industry partners continue to create meaningful opportunities across the beverage industry. They also discuss the emergence of kanna-based beverage brands and preview upcoming events, including the Summer Fancy Food Show and several Taste Radio meetups. The conversation then turns to DryWater, whose grassroots consumer following has helped fuel a remarkable rise from startup to national retail presence. Later, the hosts examine functional cookie startup Fields Good and debate whether consumers will embrace cookies formulated for focus, sleep, and protein. They also explore the challenges and opportunities of developing products that resonate with both parents and kids, from protein-packed oat milk to better-for-you sodas. Brands in this episode: Myce, Innerbloom, Amerytnth, Goldie, Anjali's Cup, DryWater, Fields Good, Cape Cod Chips, Late July Snacks, Nixie Beverage Co., Willa's, Sprite

For 12 years, Jason Wright has been obsessed with one question: Can a protein snack compete with the biggest brands in the chip aisle on taste alone? In this episode, Jason, the founder and CEO of Wilde Snacks, explains how a failed meat-bar business led to a breakthrough innovation, why he spent years building proprietary manufacturing technology, and how Wilde's new Protein Crackers fit into a broader vision for a protein-powered snack platform.  Jason also discusses the value of patient investors, the strategic role of Costco and product sampling in driving trial, and why he believes the future of better-for-you snacks depends on eliminating the compromise between nutrition and indulgence. Show notes: 0:20: Jason Wright, Founder & CEO, Wilde Snacks – Jason reflects on his first appearance on Taste Radio before discussing the years-long effort to develop Wilde's proprietary manufacturing technology and the opening of the company's first production facility in 2021, a move he credits with transforming the brand and fueling sustained growth. He also talks about the launch of Wilde Protein Crackers, the strategic advantages of owning manufacturing, and how patents, specialized equipment, and operational expertise have helped create a formidable competitive moat. Along the way, Jason highlights the role of Costco, Whole Foods, and product sampling in driving consumer trial, while outlining Wilde's ambitions to expand into new protein-based snack formats, including tortilla chips and other innovations. He also emphasizes the importance of patient investors, particularly lead backer Alan Karp, whose long-term support enabled Wilde to pursue an unconventional vision and build the business on its own timeline. Brands in this episode: Wilde Snacks, Epic, Kind, I Can't Believe It's Not Butter, Fritos, Pringles, Quest

What separates the brands that break through from the ones that get left behind? At BevNET Live NYC 2026, founders, retailers, and investors pointed to a common answer: clarity. In this episode, recorded live from the event, the hosts recap key takeaways from day one, including emerging trends in ingestible beauty and why a crystal-clear value proposition is more important than ever. Show notes: 0:20: In The Knick Of Time. Six From The Show'. Next 'Gen Drinks. Clearly Important. – Recorded live on day two of BevNET Live NYC 2026, Ray, John and Melissa reflect on highlights from the event, including strong attendance, engaging networking, and the excitement of the New Beverage Showdown final round, featuring six emerging brands spanning THC beverages, protein water, coffee-cacao blends, non-alcoholic cocktails, juice, and craft soda. The conversation also explores key industry trends discussed at the conference, including the continued rise of protein, creatine, collagen, and ingestible beauty products, as well as what retailers like Whole Foods, Walmart, Wegmans, and The Vitamin Shoppe are looking for in emerging brands. The hosts share insights from presentations by industry leaders including Athletic Brewing co-founder Bill Shufelt and Bai founder Ben Weiss, emphasizing the importance of clear value propositions, consumer engagement, and innovation. The episode closes with gratitude for attendees and an invitation to future BevNET Live events and Taste Radio meetups. Brands in this episode: Dad Grass, Cabu Latte, Dirty Virgo, Lyflo, Umma Juice, Brause, Solstice, Athletic Brewing, Bai, Crooked Pop

What if the secret to winning in CPG wasn't chasing the next trend – but staying focused on simple ingredients, a clear brand promise, and flawless execution? In this episode, Jeff Richards, founder and CEO of plant-based milk brand Mooala, explains how a commitment to organic sourcing, clear positioning, and a disciplined retail strategy helped transform a scrappy startup into one of the category's fastest-growing companies – even as the plant-based industry around it raced to reinvent itself. Show notes: 0:20: Jeff Richards, Founder & CEO, Mooala – Jeff reflects on his participation in BevNET Live's New Beverage Showdown in 2017 and discusses leaving investment banking to pursue an opportunity he saw in almond milk. He talks about Mooala's distinctive organic almond and banana milks and explains how the brand differentiated itself through organic certification, ingredient transparency, and flavor-forward formulations. He opens up about the challenges of educating consumers, refining Mooala's packaging, and adapting its messaging as shopper priorities evolved. He also details the realities of scaling a refrigerated beverage brand, from securing early wins with retailers such as Whole Foods, Costco, H-E-B, and Wegmans to navigating distribution, pricing, and marketing constraints with limited resources. Jeff shares lessons from fundraising, including the risks of raising capital before establishing product-market fit, and reflects on the rise and subsequent correction of the plant-based category. Looking back, he emphasizes the importance of incremental improvement, disciplined innovation, and patience, noting that Mooala's recent success stems from the alignment of strong products, clear brand messaging, organic positioning, and growing consumer demand. Brands in this episode: Mooala, Silk, Blue Diamond, Deep Eddy Vodka, Oatly, Ripple

Can protein be a decadent dessert? David is betting on it. We dig into the brand's new frozen desserts, unpack Smash Foods' $5 million funding round, examine how AI is changing the path to purchase and revisit standout insights from some of Austin's smartest operators. Show notes: 0:20: Pod-Assembly. Pints Delight. Bye, Chia. Claude Picks. Yo Matcha. No Sweat Studio. – While a "sample captain" builds a podium, the hosts preview BevNET Live NYC 2026 before sampling the latest opus from Peter Rahal's David Protein brand: a new line of indulgent frozen desserts (aka ice cream). They turn their attention to Smash Foods' $5 million funding round and what its evolution reveals about the power of simplifying a brand story to fuel growth. They also examine AI's growing influence on product discovery and purchasing decisions, and what that shift could mean for emerging brands competing for consumer attention. The hosts also highlight a new matcha liqueur, a seedy cracker brand and a "brief" collaboration. 27:17: Interviews from Taste Radio's Austin Meetup – Nutrabolt Chief Commercial Officer Jason Cantelli discussed scaling multiple brands while staying relentlessly focused on consumers. Corner Market Communications founder and CEO Megan Kelleher outlined how modern PR can drive tangible business results. NextFoods CEO Marc Seguin reflected on revitalizing GoodBelly, building a strong culture and thinking like an owner at every stage of growth. Bloom SVP of Brand Erica Tam explained how community-building, influencer marketing and retail execution have fueled the brand's rapid rise. Brands in this episode: David Protein, Halo Top, Smash Foods, Protein Pints, Yoshi Matcha Liqueur, Coaqua, Scoops, Mid-Day Squares, Superfoodio, Top Seedz, Old Milwaukee, OOSO, C4, Cheribundi, GoodBelly, Bloom 

"The status quo is in all of our hands," says TRUFF co-founder Nick Ajluni — a mindset that has guided the brand since day one. TRUFF built its reputation by breaking the rules. Now, as the company expands beyond its viral hot sauce with a major rebrand, new product lines, and a retail-focused growth strategy, Nick and co-founder Nick Guillen are focused on scaling the business without losing the edge that made it a phenomenon. In this episode, the entrepreneurs discuss the strategy behind TRUFF's refreshed packaging, more accessible pricing, and new aioli line, as well as how they balance data and instinct when developing products. They also explain why bringing in an experienced CEO was a pivotal move for the company's next chapter and share their vision for evolving TRUFF from a disruptive startup into a lasting, category-defining condiment brand. Show notes: 0:20: Nick Ajluni & Nick Guillen, Co-Founders, TRUFF – The founders reflected on TRUFF's evolution from a digitally native, Instagram-driven luxury hot sauce brand into a broader premium condiment company focused on making "elevated culinary experiences more accessible" and a mission to become America's leading premium condiment brand. They also discussed TRUFF's recent brand refresh, describing it as a careful "renovation" rather than a reinvention and one that could support a more accessible pricing strategy without sacrificing the premium quality, distinctive branding, or culinary standards that built the company's reputation. They talk about the brand's innovation strategy which balances data, retailer feedback, consumer trends, and intuition while maintaining rigorous product development standards. The founders also highlight investments in talent, operations, and product quality and praise new CEO Esi Seng for her combination of CPG expertise, culinary passion, and cultural alignment with the founders' vision. Looking ahead, they say that their goal is not simply distribution growth or a potential acquisition, but building an enduring brand that reshapes how consumers think about condiments. Brands in this episode: TRUFF, Red Bull, Cholula, Tate's Bake Shop, Happy Coffee, Heinz, Liquid I.V., Poppi, Health-Ade, Simple Mills