NOSH Podcast: Why SVB Reignited The Working Capital Conversation

In this episode of the NOSH Podcast, the NOSH team discusses the larger trend of chefs, restaurants and bakeries expanding into CPG, sharing recent funding and product examples. The team goes on to debate what the recent news in cell-cultured meat means for investment in the space and how it will dictate what companies survive and how quickly cultured proteins make it to market.

Then, Jeff and Carol sit down with TIG Brands founder Elliot Begoun and Chomps president and COO Liz Carter as the duo discusses how the collapse of Silicon Valley Bank’s has emphasized how CPG brands prioritize how they view working capital.

In this episode:

2:20 – Carol talks with the team about her dinner at New York City restaurant Per Se and the broader trend of chefs and bakeries launching CPG brands.

13:15 – The team discusses the juxtaposition of the news of the FDA’s approval of GOOD Meat and the announcement that cultured meat startup New Age Eats was officially ceasing operations. The team discussed what this means for the industry as a whole and how investment in the space will be key to the future of the industry.

22:20 – Jeff and Carol talk to Tig Brands founder Elliot Begoun and Chomps president and COO Liz Carter to discuss the role of working capital in light of the collapse of Silicon Valley Bank.

“Your capital strategy is as important as your go-to-market strategy, as your marketing strategy, as your organizational design. If you don’t have a capital strategy – a plan for fueling your business – then you’re really always going to be reactive. That’s dangerous in the best of times and probably devastating in these current ones.”

-Elliot Begoun, founder of Tig Brands

About the NOSH Podcast

The staff of NOSH.com takes listeners inside the business of natural, organic, sustainable and healthy food during the NOSH Podcast. Using interviews and discussion, the team illuminates the news, brands, people, trends, and money affecting the world of packaged food.

New episodes are released every week. Send us comments and suggestions anytime to podcast@nosh.com.

Subscribe on Apple Podcasts

The NOSH team discuss the larger trend of chefs, restaurants and bakeries expanding into CPG, the recent news in cell-cultured meat and how the collapse of Silicon Valley Bank’s has emphasized how CPG brands prioritize how they view working capital.