Ayeshah Abuelhiga, the founder and CEO of Mason Dixie Foods, shares how she's taking on the legacy CPG heavyweights by building a bold, next-generation frozen food brand. She dives into how the company harnesses consumer insights, rigorous cost discipline and category whitespace to expand and how Mason Dixie is reshaping the definition of “natural” for modern shoppers.

Big ideas, bold flavors, and unfiltered insights—welcome to Austin, where the future of CPG is being written in real time. At Taste Radio’s Austin meetup, we sat down with trailblazers and trendsetters – including Better Sour co-founder Bella Hughes to Torchy’s Tacos founder Mike Rypka and Snaxshot’s Andrea Hernández – who are redefining how brands are built and scaled.

Dumpling Daughter isn’t just a food brand. It’s founder Nadia Liu Spellman’s heartfelt homage to family, culture, and comfort. Her mission is simple but powerful: to make high-quality, restaurant-style comfort food accessible at home, while honoring the deep emotional ties that food can hold.

Michelle Razavi, the co-founder of Elavi, pulls back the curtain on how the brand landed a $1 million order from Costco just four months after the debut of its protein brownies. The hosts also discuss Chobani’s purchase of Daily Harvest and Via Verde Valle’s acquisition of A Dozen Cousins, and how the latter may reflect a new paradigm in which founders favor strategic exits over prolonged fundraising.

How do you build a globally scaled food company rooted in ancient Japanese techniques, humane animal treatment, and radical transparency – all before the age of 26?. Meet Saif Khawaja, the founder and CEO of Seremoni.