One of America’s greatest chefs, Nancy Silverton spoke about her approach to cooking and food innovation. She also explained why “having a business is not a hobby,” why she’s always trying to create food that is craveable, and how she navigates the challenges of modern marketing… aka making your restaurant bathroom “Instagrammable.”
Bar None is a line of naturally flavored beverages designed as non-alcoholic alternatives to classic cocktails. Their first four flavors include Sparkling Sangria, Dry Aged Cider, Bellini Spritz, and Spiced Ginger Mule.
Tiesta Tea co-founder/CEO Patrick Tannous explained why hitting the pavement and building strong relationships with retail buyers has been critical to the development of his company. Robert Jakobi, a serial food entrepreneur and founder of better-for-you soup company Bou, chronicled his journey from the U.K. to the U.S. and discussed differences in how business works within the two countries.
Dona Chai is a Brooklyn-based company that produces spice-based concentrates and in late 2018 introduced a line of spiced sodas. The line comes in three flavors, including Pink Peppercorn Lemon, Turmeric Honeybush and Juniper Lime.
Ellona Jarvis, the founder and CEO of Napa Hills, is on a mission to create plant-based products that improve people’s quality of life. The brand’s unique beverage delivers antioxidants from red wine in a non-alcoholic format.
San Diego-based organic beverage maker Sol-ti is one of the latest companies to expand into the CBD beverage category. Following in the footsteps of Sol-ti’s other products, the line is packaged in glass bottles, and processed with light filtration.
Lifeway Foods CEO Julie Smolyansky, who took the reins of her family’s business at age 27, explained how she built a brand with over $100 million in annual sales. She also discussed how she deals with persistent criticism, the company’s innovation strategy and why Lifeway releases some new products as “a marketing expense.”
Bear’s Fruit is a line of certified USDA Organic and Fair Trade kombucha that is produced in Brooklyn, NY. The brand’s current portfolio includes three varieties: Blueberry Lavender, Pineapple Mint and Strawberry Jalapeno.
In this clip recorded at Winter Fancy Food Show 2019, held Jan. 13-15, BevNET assistant editor Martín Caballero recaps some of the notable beverage news, new products and trends seen on the show floor, including a new look for a line of non-dairy yogurt drinks from coconut water maker Harmless Harvest and a rise in drinks featuring yuzu.
In this episode, we discuss retail strategies with the entrepreneurs behind two innovative companies -- Pete Maldonado, the co-founder of fast-growing meat stick brand Chomps, and Paul Evers and Steve Barham, the co-founders of upstart coffee brand Riff Cold Brewed -- who open up the playbook on everything from Trader Joe’s to tap rooms.
Queen City Hemp, a Cincinnati-based company that produces hemp based products, recently released their first beverage: CBD Seltzer, an unsweetened flavored sparkling water that is available in four flavors and contains 5 mg of CBD per can.
Since GT’s was the brand that created the kombucha category in the first place, it seems only appropriate for its Classic Gold to be the first alcoholic kombucha product to be reviewed on BevNET.
Ryan Armistead, the co-founder and CEO of Happy Moose Juice, is on a mission to make the best juice in the world, using a variety of beloved and unique ingredients. Armistead works directly with farmers to co-pack the freshest produce, providing a premium and organic cold-pressed product straight from the farm.
Tofurky CEO Jaime Athos discussed the origins of the plant-based meat brand and how it has evolved over its nearly four decades on the market. Athos also spoke about current challenges in the plant-based meat category/market, executing and learning from a brand revamp, the reason that Tofurky has resisted acquisition offers and why he believes that plant-based ham has to taste great, but doesn’t have to taste exactly like... ham.
