CPG Week Podcast

This week, Carol speaks with Jorge Gaviria, CEO and founder of Masienda, and its creative director Daniel Klein about how the company’s focus on video and storytelling has fueled new growth in customer acquisition and retail placements — and led to several James Beard award nominations this year.

On this week’s show, the team chats about viral candy trends, the U.S. Senate’s sweet tooth and how one company is thinking about category expansion. Later, Bain & Company VP of Consumer Products practice, Charlotte Apps, discusses details from the firm’s recent Insurgent Brands report.

On the NOSH Podcast, the team discusses the strategies brands use to boost perception of their sales strength, the Chicago Venture Summit, the impact of SPACs in CPG and an interview with FitJoy president Norman Taliaferro.

On this week’s show the team discusses mayo preferences in dating, an olive oil brand controversy and Whole Foods’ new regional map. Then, Ithaca Hummus chats about how they strategized growing from regional to national distribution.

The NOSH team talk about Oatly’s new online marketing campaign, sesame seeds’ new classification as a “Big 9” allergen, Hershey’s acquisition of two Skinny Pop co-packing facilities and an interview with The Coconut Cult’s Ari Raz about manufacturing decisions.

On this week’s show, the team chats about recent news from the FTC regarding functional food claims. Later, we host a 4/20-themed talk about the impact hemp-derived THC has had on the CPG industry and how this unregulated space has contributed to consumer awareness of cannabinoids.

On this week’s show Charles Coristine, president and CEO of Lesser Evil Snacks, discusses how the brand approached raising funds as the fed lifted interest rates and what areas of the business he prioritizes during economic uncertainty.

The NOSH team gets fooled by fake CPG products, discusses the FDA’s recent announcements concerning “healthy” food labeling and Grass Fed Foods CEO Jeff Tripician talks to Lukas about merging small businesses better compete with conventional producers.

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.

On this week’s show, the NOSH team talks pickling and profitability before airing their opinions about the new names and structure of Kellogg Company. Later, we hear from Supergut and Cerebelly CEOs about why they believe the brands’ science-backed approach to functional food will be key to their longevity.