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.
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.
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.
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.
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.
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.
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.
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.
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.
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.