CPG Week Podcast

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 [email protected]. Subscribe on Apple Podcasts

On this week’s show, NOSH editor Carol Ortenberg, editor-in-chief Jeff Klineman and reporter Adrianne DeLuca discuss the ‘Pie-pline’ of Hubigs from New Orleans, elsewhere, and the changing climate around keto-branded foods. Later, we hear from John Johnson, senior counsel at law firm Shook, Hardy and Bacon, to delve into a recent report from the Reagan Udall Foundation, its implications on the U.S Food and Drug Administration (FDA) and potential solutions to systemic issues within the federal agency’s human food program. Show Highlights: 01:15: The NOSH team discusses Jeff’s favorite New Orleans delicacy, complete with a history lesson. Then the team gets into the recent sale of baking mix brand Birch Benders and what the move may mean for keto-claiming companies. 14:20: John explains that while the report highlighted many systemic issues the FDA has been grappling with for nearly a century, it failed to delineate between the two modes the agency operates within: day-to-day operations and crisis management. He suggests that if the agency wants to increase consumer confidence, it might be best to review its external communication plans. 19:44: Later, John aims to correct the narrative around the 2011 Food Safety Modernization Act, which many claim was supposed to lead the agency toward preventative operations rather than reactionary when it came to food safety actions like recalls. “The deeper question [from the report] is how does the FDA effectively do its job, which gets to this metaphysical question of how does FDA know it’s doing a good job in the food space? And the answer is an elusive concept of consumer confidence.” – John Johnson, Shook, Hardy and Bacon 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 [email protected]. Subscribe on Apple Podcasts