Posts by NOSH Staff
Fat Snax founder and CEO, Jeff Frese, is on a mission to help end metabolic diseases influenced by lifestyle. Fat Snax produces low carb cookies and teas, targeted at the low-carb ketogenic fitness community. The company is looking for strategic partnerships to help grow its retail footprint.
Taste Radio Ep. 140: How to Solve Billion-Dollar Problems, According to Ripple Foods Co-Founder Adam Lowry
In this episode, Adam Lowry explores the development of both Method and Ripple and how lessons from the former factored into the foundation for the latter. He also shared his perspective on how the funding environment for CPG brands has changed.
Beanfields CEO Arnold Ventura explores the development of his professional life amid the rapidly evolving food and beverage industries and how lessons gleaned from each role have molded his perspective on business and his leadership style.
Rick Tyrrell, CEO at Natures Intent, focuses on creating high quality, dark chocolate covered, dried fruit snacks. The company is committed to responsibly partnering with its farmers, suppliers and customers.
How Barnana Co-Founder/CMO Nik Ingersöll makes ugly bananas look amazing; also featured: an exploration into the brain-boosting business of nootropic beverages and why CBD drink brands might find a friendly bill coming their way.
David Wild, Vice President of Shrewd Food, is on a mission to provide a high protein alternative to classic snacks. The company’s new line of baked cheddar protein crisps boasts 14 grams of protein per single-serve snack bag, while maintaining low fat and low carbs.
Ugly Drinks co-founders Hugh Thomas and Joe Benn discussed growth planning for both the U.S. and U.K. markets, how the perspective of Ugly as a “digital brand” has shaped its overall business strategy, and how its loyal consumers — aka the “Ugly Mob” — have enabled the company to rapidly iterate and innovate.
Samy Kobrosly, Co-founder and Chief Snack Bagger of Snacklins, has reimagined indulgent junk food with a line of crunchy, salty vegan chicharrones made from mushrooms, onions and yucca root. At 80 calories per bag with a low price point, the brand offers consumers a healthy and affordable vegan version of a popular meat snack.
Joe Carr, Co-founder and CEO of Serenity Kids, uses pasture-raised meats and organic vegetables to offer an alternative baby food option. The paleo-inspired brand is low in sugar and high in fat, with a higher percentage of meat than competitors. The company has committed to sourcing ingredients from farmers that practice regenerative agriculture, appealing to millennial parents who care about environmental impact.
Taste Radio Insider Ep. 6: The CBD Gold Rush; David Yeung’s Dream of a Green Monday and Omnipork For All
How CBD became the hottest ingredient in food and beverage and the factors affecting its future; A conversation with international businessman and investor David Yeung whose global platform, Green Monday, is influencing how governments and corporations consider plant-based food.