On this week’s episode of Taste Radio, Project NOSH editor Carol Ortenberg and BevNET’s Jon Landis are joined by Scott Norton, founder of natural condiment brand Sir Kensington’s. Fueled by a mission to create “condiments with character,” the New York-based company, which was acquired by food and consumer product giant Unilever in April, is using a commitment to clean ingredients and responsible sourcing to reshape how consumers think about ketchup, mayonnaise and the entire condiment category. In our conversation, Norton discusses the company’s “inside-out” approach to marketing, how a strong company culture can bring tangible business results, and how a shared sense of responsibility to consumers has strengthened the company’s new relationship with Unilever.
Also in this episode, Brewbound assistant editor Justin Kendall and BevNET managing editor Ray Latif talk with John Reardon, founder and CEO of Deep Ellum Brewing; and Gwen Burlingame, founder of lactose-free ice cream brand Minus the Moo, is our next guest on Elevator Talk.
In this Episode
|0:00 – Intro with hosts Mike Schneider and Jon Landis. Mike and Landis contemplate doing “Phishcast” with Ray and John out of the office, but quickly jump into the episode.|
|0:32 – What are you eating?: Jon and Mike discuss doing one thing well with Brooklyn Brine as the example. They also discuss a new flavor of Soylent.|
|5:58 – Interview: Scott Norton, Co-Founder, Sir Kensington’s. Carol Ortenberg and Jon Landis chat to Scott Norton who talks about the roots of Sir Kensington’s, how they are planning to growth of the brand, their distribution channels and how they connect with their audiences.|
|35:57 – Interview: John Reardon, Founder & CEO, Deep Ellum Brewing. John Reardon is the founder of Deep Ellum Brewing Company in Dallas, Texas. Deep Ellum has grown steadily since opening in 2011 and is now the fifth largest regional craft brewery in Texas, according to the Brewers Association. John talks about maturing from “chasing the cool factor” to brewing as a suppler, pacing to 45,000 barrels, diversifying the offering by adding spirits, fighting to make Texas craft-friendly and chasing your passion.|
|1:03:13 – Elevator Talk: Gwen Burlingame, Co-Founder, Minus the Moo. Lactose-free ice cream? Sign us up. Gwen Burlingame, Co-Founder of Minus the Moo, a premium, lactose free, dairy ice cream. The brand is excited about the launch of e-commerce and Gwen is geeking out on products promoting gut health.|
Brooklyn Brine, Soylent, Sir Kensington’s, Deep Ellum Brewing, Minus the Moo