NOSH Podcast - presented by BevNET

In this episode of the NOSH Podcast, the NOSH team gets fooled by CPG brands announcing fake products over April Fool’s Day weekend, sharing why they think some of these playful ideas should actually come to market. Then the team discusses the FDA’s recent food label announcements and how the agency is redefining how consumers understand “healthy” food claims.

In our featured interview, we hear from Grass Fed Foods CEO Jeff “Trip” Tripician about how mergers can help small businesses quickly scale to compete with conventional competitors. The conversation delves into the strategy to make grass fed beef, pastured meat and regeneratively-grown animal protein compete with commodity products. 

In this episode:

1:00 - The team discusses some of the best (and worst) April Fool’s Day CPG products announced the past week.

8:20 - Adrianne explains the FDA’s recent announcements regarding healthy food labeling and the team talks about how the FDA is modernizing consumer’s understanding of nutrition.

22:05 - Lukas talks with Grass Fed Foods CEO Jeff Tripician about the merger of Teton Waters Ranch and SunFed Ranch, the economic benefits from consolidation among smaller companies and how grass fed meat is taking a lesson from organic foods’ playbook.

“The reason small companies merge is to become more resilient [to] derisk their businesses so that they can survive and try to do some good.”

- Jeff Tripician, CEO Grass Fed Foods

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

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

On this week’s show, NOSH editor Carol Ortenberg, editor-in-chief Jeff Klineman and reporters Adrianne DeLuca and Lukas Southard chat about pickling and profitability before airing their opinions about the new names and structure of Kellogg Company. Later, Adrianne sits down with Marc Washington, founder and CEO of Supergut, and Greg Shearson, CEO of Cerebelly to hear why they believe the brands’ science-backed approach to functional food will be key to their longevity. 

Show Highlights:

01:45: Jeff shares his post-Expo concerns about how many brands approach growth and walks the team through pros and cons of profitability. Later Carol sparks widespread disgust with her idea for a new CPG pickle product.

14:23: The conversation turns to Kellogg’s plan to split the company into two separate entities  and turns to debate around the best name to call those new entities. Lukas shares some strong opinions and believes simplicity, in this case, would have been key. 

29:31: Marc and Greg kick off the conversation insight into the difficulties of building a science-backed CPG brand from the ground up including the role funding plays and why this isn’t an approach that can be taken in later stages of growth.

36:51: Later, the two executives delve into the role of scientific evidence in the functional food space, and lack thereof, while sharing why they believe this point of differentiation for their brands not only sets them apart, but sets them up for longer term success. 

“We're taking a differentiated approach here that creates a solid stable foundation, fundamentally based in scientific evidence. Having that foundation creates a moat and lasting staying power that isn’t as susceptible to the winds of shifting consumer demand.” 

- Marc Washington, founder and CEO of Supergut

“In this category, the retailer interest is really palpable. They see our approach as a way to grow a category that's historically been very slow… we're creating an opportunity [for retailers] to take that to a dramatically different level and make the center of the store a growth arena.”

- Greg Shearson, CEO of Cerebelly

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

NOSH editor Carol Ortenberg and reporters Lukas Southard and Adrianne DeLuca discussed what they saw, heard and tasted at Expo West 2023. The team talks about how the news of Silicon Valley Bank’s meltdown was received on the convention floor Friday and Saturday, how acquisitions announced during the event reflected broader trends in food and beverage manufacturing and the increasing desire by some brands to vertically integrate their supply chains. 

In this episode:

1:05 - Adrianne tells Carol and Lukas about all the kelp and millet brands she talked to Expo.

2:50 - The team discusses how SVB’s sudden dissolution impacts the CPG food space and insights on how this may impact the industry longer term. 

6:20 - Carol, Adrianne and Lukas talk about how the various acquisitions and strategic shifts announced at Expo West speak to broader trends in the industry.

11:15 - The team discusses how supply chains continue to be a topic of conversation among food producers. They then explore how nut suppliers are using their strengths in vertical integration to launch new, branded, packaged food products.

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

On this week’s show, NOSH editor Carol Ortenberg, editor-in-chief Jeff Klineman and reporter Adrianne DeLuca talk about some notable, viral marketing campaigns as well as some tips, tricks and potential trends for Expo West. Later, Carol chats with Bobo’s CEO TJ McIntyre about the common missteps he believes brands make when they approach innovation and growth in tandem. 

Show Highlights:

02:22: The NOSH team talks through how Three Wishes used a TikTok trend to promote their own rebrand as well as the ‘nepo babies’ that appeared in Silk’s plant-based iteration of the iconic Got Milk campaign.

06:34: The discussion then shifts toward Expo West and the team shares some handy supplier sorting strategies, how they intend to tackle the troves of booths and what they are looking out for on the floor this year (Hint: Adrianne wants to meet all the millet makers)

21:10: TJ reigns in brand expectations about launching new innovations. He also explains why he believes introducing a new product to work your way out of business and financial troubles is a big mistake.

36:19: What happens to your margins when rapid innovation is the near-term goal? TJ said in his experience, the business quickly ends up building off pennies instead of cash and long term, can lead itself right to extinction.

“If you're going to come out with new innovation and put it into another category, don't believe in your own hype that people are going to follow you there.”

-TJ McIntyre, CEO at Bobo’s

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

On this week’s show, NOSH editor Carol Ortenberg and reporter Adrianne DeLuca are joined by two CPG executives and mission-driven brand leaders – Seth Goldman, CEO of Eat the Change and Jane Miller, CEO of Rudi’s Bakery – to discuss the departure of Miyoko Schinner from her namesake alt-dairy brand, Miyoko’s Creamery. The group discusses the macro challenges of being an outspoken founder figure, personal beliefs on the function and value of a mission-aligned board of directors and shares advice on approaching venture capital investment.

Show Highlights:

03:45: The discussion kicks off with a look into Seth's own professional experiences taking venture capital, how these two CEOs have navigated complex working relationships within executive teams and why holding regular, open and honest conversations with those at the top becomes especially important as the brand grows into its own. 

08:05: Seth and Jane share their advice for fellow brand leaders on navigating the power dynamics that emerge when investment comes into play and how to ensure your stakeholders hold your company’s mission at heart.

15:19: The duo gets honest about the challenges entrepreneurs may face when scaling brands with a strong mission, complexities female founders face in this industry and explained why they believe a company’s founder should always be active in core decisions, serving as the guiding force and the brand’s champion throughout its lifecycle

25:50 Jane and Seth share their philosophy toward the function of a board and why this group of individuals should act as a support system and sounding board for a company’s leadership team. 

“Everybody should be on the same side, which is assuming the best [and] trying to get the company to the same place. When you start to create that environment of ‘my board members’ versus ‘your board members,’ you're not going to get anywhere good.” 

- Jane Miller, CEO of Rudi’s Bakehouse

"It's really valuable for [Miyoko's] vision to come to its fruition, for [her] to still be part of this…this is the visionary who created this brand and there's no more effective advocate [the board will] ever find...you've got to find a way to make her feel like she's part of this business… you want her to still be your advocate and champion."

 - Seth Goldman, CEO of Eat The Change

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

On this week’s show, NOSH editor Carol Ortenberg, editor-in-chief Jeff Klineman and reporters Adrianne DeLuca and Lukas Southard chat about the rise of cauliflower, its place on Chick-fil-a's menu and the veggie’s larger role in branded and private label CPG. Later, we hear from Ted Wright, CEO of word of mouth marketing agency Fizz to hear how the business of face-to-face conversation, and the practice of friendly recommendations, has fared for brand builders throughout the pandemic

Show Highlights:

01:58: This week the NOSH team takes on cauliflower. While in the land of social media it's sometimes negatively referred to as ghost broccoli, the once-despised dinner table veggie has taken the vegan, vegetarian and keto sets by storm and the team sets out to determine the root cause of Cauliflower's lasting popularity.

23:22: Ted talks through brand building activities at the onset of the COVID-19 pandemic and how as consumer shopping habits shifted, certain products were able to shine and drive trial by properly executing word of mouth marketing tactics.

29:05: The age of influencers has not changed the playbook for Ted’s tried-and-true tactics either, he claims. Ted runs listeners through the proper use of influencers, how influencer impressions vary from true word of mouth tactics and why both methods are necessary for successful brand building.

“Conversation is the goal of all marketing in North America today. It is not broadcast. Nobody gives a bleeped out word about your ad… What they care about are stories that are authentic, interesting and relevant, that they can then share with their friends.”

-Ted Wright 

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

This week, NOSH editor Carol Ortenberg, editor-in-chief Jeff Klineman and reporters Brad Avery and Lukas Southard discuss the team’s thoughts on eating breakfast cereal as adults. The group goes on to discuss the success of Asian-American, Pacific Islander CPG food brands. In the featured interview, Lukas gathered Wildtype CEO and co-founder Justin Kolbeck, journalist Michael Grunwald and Steve Molino of Clear Current Capital to discuss what's happening in cell-cultivated proteins.

Show Highlights:

00:45 – Carol asks Lukas about his cereal-eating habits leading to the team’s discussion about eating the breakfast staple as an adult, what constitutes “sugar” cereal and is there really a market for functional products in the category.

10:45 – Brad talks about his recent story highlighting some of the recent successes experienced by AAPI food brands and why Americans are craving more authentic, regional varieties of Asian foods.

16:15 – In the wake of the FDA granting Upside Foods regulatory approval of its cultivated meat product, Lukas talked to Justin Kolbeck, Michael Grunwald and Steve Molino about where the cell-cultivated meat industry is going in 2023. The panel discusses the role of intellectual property in the industry, the pace of regulatory approval and what the future might hold for the nascent food tech category.

“We all need to think very creatively about how we move faster, because the competition isn't (conventional) meat and seafood companies. It's not other cultivated companies. It's not plant based. It's climate change.”

-Justin Kolbeck, CEO and co-founder of Wildtype

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

On this week’s show, NOSH editor Carol Ortenberg, editor-in-chief Jeff Klineman and reporters Adrianne DeLuca and Lukas Southard dish out some hot takes on the condiment set and give an update on some recent divestments and sales resulting from supply chain struggles. Later, we hear from Adam Spriggs, founder of The Angel Group, to gain insight from the investor and brand expert on how companies should approach positioning and branding in order to grow and flex throughout their lifecycle.  

Show Highlights:

02:10: This week’s topics get a bit saucy as the NOSH team shells out some controversial commentary and criticisms as they make their way down the condiment aisle including some lofty accusations against ketchup – is it a universal solvent or one-dimensional sauce?

10:32: The team then discusses the motives behind some recent divestments from big CPG players and how those actions compare to the supply network challenges facing Northeast organic dairy farmers.

19:45: Adam explains the oversight he sees many CPG entrepreneurs fall victim to and why he believes founders need to approach brand positioning with the mainstream consumers always in the back of their mind.

26:51: Later, Adam delves into how he analyzes a brand’s positioning and messaging strategies when assessing potential new investments, explaining that while a brand’s approach may always be rooted where it began, a founder has to be flexible to let that messaging evolve as the brand grows.

"Most CPG founders are innovating within echo chambers that are detached from the interests and comfort zones of the majority of shoppers...What we need more CPG entrepreneurs focusing on is just innovating within a sweet spot."

-Adam Spriggs, Founding Partner of The Angel Group

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

NOSH editor Carol Ortenberg, BevNET Editor-in-Chief Jeff Klineman and reporters Adrianne Delucca and Lukas Southard took some time to discuss the uproar in the plant-based meat industry over the last week. In the wake of Bloomberg’s in-depth story “Fake Meat Was Supposed to Save the World. It Became Just Another Fad,” the NOSH team discusses why it has put big name brands like Impossible Foods on the defensive and has caused the industry to take a hard look at the successes, failures and what the future holds for the plant-based meat industry.

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

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

NOSH editor Carol Ortenberg, BevNET Editor-in-Chief Jeff Klineman and reporter Lukas Southard debate what is considered what food products should truly be called food technology, while others are perhaps just innovation. Jeff explains why the recent news of Oatly’s decision to move into a hybrid manufacturing structure with co-packer Ya YA foods is driving a discussion on social media over the merits of vertically- integrated production models. Later, Lukas interviewed Elohi Strategic Advisors founder Stephanie Lind to discuss the successes and failures of plant-based brands in foodservice.

In this episode:

1:00 - The NOSH team talks about their weekends and then unpacks what the term “food tech” actually means these days. They debate if the food tech industry is over-promising and under-delivering on innovation or if there is a need to set realistic expectations for its role in the greater CPG food space.

14:20 - Jeff discusses how Oatly’s move into a hybrid production model is creating a stir among industry leaders over vertically integrated versus horizontally integrated manufacturing.

17:35 - In this week’s interview, Lukas talks to Stephanie Lind about how foodservice could be a big winner (or pitfall) for emerging plant-based 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

NOSH editor Carol Ortenberg and reporter Lukas Southard discuss spending time and eating with family over the holidays. They then look back on the big stories of 2022 and how macro trends over the past year may provide insight as to what to expect in 2023. In this week’s interview, Carol talked to Coefficient Capital investor Natalie Borowski and Editor-in-Chief of The New Consumer Dan Frommer to discuss the most recent release of their ongoing Consumer Trends report. 

In this episode:

0:50 - Carol and Lukas talk about celebrating with family and their respective holiday eating traditions.

5:45 - Lukas makes some predictions about the future of plant-based meats in the year to come.

9:00 - Carol discusses how the investment landscape is expected to tighten this year but the opportunity it could provide for innovative brands.

14:40 - Carol talks with Coefficient Capital investor Natalie Borowski and Editor-in-Chief of The New Consumer Dan Frommer about their fourth quarter Consumer Trends report, which examined  consumer spending, perspectives and media habits in 2022 and how brands can use this data to plan for 2023. 

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

On this week’s show, NOSH editor Carol Ortenberg, editor-in-chief Jeff Klineman and reporter Adrianne DeLuca discuss the state of online subscription businesses as well as some recent snack deals. The team is then joined by another NOSH editorial team member, Shauna Golden, to help highlight key themes from a recent seminar hosted by Natural Products Consulting. Later, we hear from Andy Whitman, Managing Partner of Loft Growth Partners about the current investment landscape and what to keep in mind when pitching investors for your next raise. 

Show Highlights:

01:34: The NOSH team discusses Blue Apron’s cash flow and funding issues, the state of Nestle’s Freshly business and why recent reports indicate the pandemic-induced subscription service boom may be declining. Carol and Jeff also discuss some recent notable deals in the snack space.

09:28 The discussion then turns to a recent seminar the team attended that took developing a sales strategy and financing your CPG business to a granular level. Shauna Golden joins to share some of her learnings from the three-day conference. 

23:03: Andy runs through the current state of investing and why businesses should always be focussed on the fundamentals and balance growth with profitability rather than “growth at all costs.”

33:36: Later, Andy breaks down the five things any brand should keep in mind when pitching investors, including what you don’t need to tell them and how to approach the conversation from their perspective.

“Most businesses don't go out of business because they're terrible ideas, they go out of business because they run out of cash… If you understand what your cash needs are, you can understand what you need to finance and that keeps you out of the penalty box.”

- Andy Whitman

On this week’s show, NOSH editor Carol Ortenberg, editor-in-chief Jeff Klineman and reporter Adrianne DeLuca chat about the ever-growing plant-based alternatives space, including Adrianne’s first encounter with an Impossible Burger. Carol and Jeff also run through the implications of the recent sale of Popchips to the parent company of Real Foods From the Ground Up and how the deal is indicative of the changing financial markets. Later, we hear Jeff’s NOSH Live discussion with Emma Chamberlain, online creator and founder of Chamberlain Coffee, to learn how the social media star built the brand on her ethos of authenticity and transparency. 

Show Highlights:

02:16: The NOSH team discusses the palatability of plant-based meat and cheese alternatives while highlighting some new cheese brands entering the space. 

08:52: The discussion then turns to the potential impact of Velocity Snack Brand’s Popchips joining the portfolio of better-for-you snack platform Powered By Real Food From the Ground Up, parent company to Real Food From The Ground Up and You Need This.

20:45: Emma, Jeff and Chamberlain Coffee CEO, Chris Gallant, get honest about how the duo approached building the coffee brand’s identity without making it synonymous with the online creator. 

33:19: As an active partner with brands outside of the food and beverage scene, Emma outlines what makes for successful brand-influencer relationships and cautions those who only value follower counts over a creator’s character and commitment to the product. 

“Listening to what people want is crucial…because if you're not, there's so many opportunities that will be missed. But you also can't base every decision off of what everyone's asking for. What inspires me is, what do people want, that they don't even know that they want?” - Emma Chamberlain

On this week’s show, NOSH editor Carol Ortenberg and reporter Adrianne DeLuca run down NOSH Live Winter 2022, highlighting key themes and trends threaded through the discussions with industry experts. Later, we hear Carol’s NOSH Live discussion with Holly Adrien, Natural and Organic Innovation and Strategy Manager at Kroger, to learn how emerging natural product brands can strategize for success when pitching the grocery giant. 

Show Highlights:

01:28: The NOSH team breaks down discussions from the conference including the various approaches to brand building and community, the shifting demands of natural and organic shoppers, and what categories are seeing a spike in better-for-you innovation. 

19:30: Adrien kicks off the discussion with a look into how grocery buyers work to understand consumers at every level, when they harness both internal and external data for new in-store activations, and how they view the space for natural, organic and sustainable food.

28:08: Be realistic about distribution and have a plan to drive consumers into the store. Those aspects are key for a founder to differentiate its brand from everyone else on the shelf, according to Adrien. She said that strategy starts with how it pitches the brand to buyers.

“I’ve been having a lot more conversations with [brands saying] – ‘we don’t have to go everywhere.’ It is important to have someone that is that honest with themselves [and willing] to start small.” - Holly Adrien

This week, due to our NOSH Live event in Santa Monica, we're taking the week off, but you can still follow what we're up to by hitting the NOSH.Com livestream on Dec. 1 and 2, says Editor-in-Chief Jeff Klineman.

On this week’s show, NOSH editor Carol Ortenberg, Editor-in-Chief Jeff Klineman and reporter Adrianne DeLuca run down the shifting priorities and narrowing focus of large CPG corporations including B&G Foods, Kelloggs and Beyond Meat. Later, Adrianne sits down with Arturo Elizondo, co-founder and CEO of alternative egg protein food tech operation, The EVERY Company, to discuss his experience at the UN’s COP27 summit last week.

Show Highlights:

01:20: The NOSH team runs through a host of recent corporate restructurings including B&G which is seeking to divest snack brand Back to Nature and Beyond Meat’s shifting growth strategy. 

06:13: Carol explains the cause of layoffs at merchandising firm Dirty Hands. The team then discusses the challenges of the plant-based protein category’s growth and how Jeff is honing a true flexitarian diet with his plant-based preferences.

16:45: Arturo runs through his key takeaways from COP27 including how leaders from around the world are approaching climate change mitigation, where government support is needed and how natural food brands can help implement and execute the goals of the conference.

24:36: Although plenty of climate change mitigating ideas, innovations and solutions were presented at COP27, Arturo outlines the path, and challenges ahead, for international leaders and food companies to have an impact.

“There's a lot of interest by [large] companies that want to be able to [say] they've committed and achieved something. Companies in our space can help them achieve those targets.. especially now that there are solutions – it's no longer a deficiency issue.” 

- Arturo Elizondo

On this week’s show, NOSH editor Carol Ortenberg, Editor-in-Chief Jeff Klineman and reporter Adrianne DeLuca run down the shifting priorities and narrowing focus of large CPG corporations including B&G Foods, Kelloggs and Beyond Meat. Later, Adrianne sits down with Arturo Elizondo, co-founder and CEO of alternative egg protein food tech operation, The EVERY Company, to discuss his experience at the UN’s COP27 summit last week.

Show Highlights:

01:20: The NOSH team runs through a host of recent corporate restructurings including B&G which is seeking to divest snack brand Back to Nature and Beyond Meat’s shifting growth strategy. 

06:13: Carol explains the cause of layoffs at merchandising firm Dirty Hands. The team then discusses the challenges of the plant-based protein category’s growth and how Jeff is honing a true flexitarian diet with his plant-based preferences.

16:45: Arturo runs through his key takeaways from COP27 including how leaders from around the world are approaching climate change mitigation, where government support is needed and how natural food brands can help implement and execute the goals of the conference.

24:36: Although plenty of climate change mitigating ideas, innovations and solutions were presented at COP27, Arturo outlines the path, and challenges ahead, for international leaders and food companies to have an impact.

“There's a lot of interest by [large] companies that want to be able to [say] they've committed and achieved something. Companies in our space can help them achieve those targets.. especially now that there are solutions – it's no longer a deficiency issue.” 

- Arturo Elizondo

From the flavors of Thanksgiving in uncommon formats to priceless paintings covered in canned soup, the NOSH team talks about chaos in the food world. Then in this week’s interview NOSH editor Carol Ortenberg talks to Jason and Mia Bauer, founders of Crumbs Bakeshop, about relaunching the popular bakery brand and shifting it from a brick-and-mortar model to a CPG line of treats.

In this episode:

0:45 - Carol, Jeff and Lukas talk about making new Thanksgiving traditions around savory soda flavors, THC gravy and turkey ice cream.

5:53 - Lukas tells the team about the trouble Tyson’s recently appointed CFO, John Tyson, has found himself in after a wild night on the town in Arkansas.

8:05 - Jeff discusses how canned soup and fine art have found their way into the discussions on climate change.

10:20 - Carol explains how the cyberattack on Maple Leaf Foods might impact meat pricing in the coming months.

14:50 - Crumbs co-founders Mia and Jason Bauer talk to Carol about bringing the brand back from bankruptcy and the differences between running a CPG business as opposed to a retail baker shop.

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.