Taste Radio: The Secret To A Smashing Debut… And A Sustainable Future.

This week on the podcast, the hosts discussed their smash-and-grab introduction to AriZona’s new line of hard teas, a Ted Lasso sighting at BevNET Live and a category-defining victory for non-alcoholic cocktail brands. This episode also features an interview with Luke Holden, the founder and CEO of Luke’s Lobster, a vertically integrated and family-owned seafood company based in Saco, Maine.

Goldman: Believe in “Upbeat” Monster

Monster’s “upbeat and constructive” tone during its annual shareholder meeting yesterday has boosted confidence among Goldman Sachs analysts, per a report issued late last night.

“Pantheon of Sustainability”: Lance Collins’ ZenWTR Evolves

ZenWTR, the sustainably-packaged bottled water brand created by beverage entrepreneur Lance Collins, is sporting a new look and a new format this week with the launch of a 16 oz. Alumi-Tek bottle and rebranded designs for its core line.

Keeping Bizzy: Cold Brew Brand Revamps Bottles, Label

Bizzy Cold Brew unveiled a brand refresh on Wednesday, keeping its multi-serve 48 oz. bottle size the same but changing to a new bottle shape, color palette, updated copy and a redesigned logo font that “better articulates what our true points of difference are to the consumer.”

Bands Over Booze: Non-Alc Makes Entrance Into Live Entertainment

The non-alc category has made gains in on-premise distribution finding inroads with local music venues, pop-ups events and smaller festivals where there is a lower cost of entry than larger live shows and the consumer base is easier to access.

Wildwonder Launches New Flavor Amid Rapid Distro Gains

After two years of working to expand distribution beyond its home market in San Francisco, functional beverage brand Wildwonder may have begun to hit its stride, launching a new flavor – Pineapple Paradise – on a 3-month exclusive with Sprouts nationwide.

Taste Radio: Why Sweetgreen Wants Your Brand In Its Stores

Sweetgreen co-founder Nicolas Jammet spoke about how the mission-driven restaurant chain curates its offerings and designs new meals, how he evaluates CPG brands before adding them to the menu, utilizing technology to enhance productivity without compromising culture and lessons for new and emerging entrepreneurs about how to build a sustainable business.