[00:00:00] John Craven: BevNET Live, the premier event for beverage industry executives, is coming up fast on June 10th and 11th in New York City. Hundreds of beverage founders, investors, and retailers are already confirmed. Don't miss your chance to build momentum mid-year and set yourself up for a strong finish. Early registration pricing ends Friday, April 24th. Register now and save $100 at bevnetlive.com.
[00:00:39] Ray Latif: Hello, and thanks for tuning in to Taste Radio, the number one podcast for the food and beverage industry. I'm Ray Latif, the editor and producer of Taste Radio, and I'm with my co-host for this episode, John Craven, Jacqui Brugliera, and Mike Schneider. We're doing so much recording in these studios lately. Every time I come into my seat, let's call it my seat, because I feel like this is the seat I've occupied for a long time. Someone's always messing with my microphone. It's always like six inches lower than it needs to be. But who is it in the office that's so much shorter than me?
[00:01:11] Jacqui Brugliera: I think it could be anyone.
[00:01:14] Ray Latif: Everyone's shorter than you. You think so? We have a bunch of tall people in the office. Sure. Maybe they just don't have good posture. Oh, that could be it. I've been working on my posture. You know, when you get out of bed and you're like, oh, groggy and you're like leaning and you're like, your back is basically like sticking out by a foot in the back. I'm trying to like sit up and be groggy. Yeah.
[00:01:36] Jacqui Brugliera: That's why I'm always hunched over. Cause it's always early for me. I'm still waking up.
[00:01:40] Mike Schneider: It is always early for Jackie. Those late nights at the Chove will do that to you, right? Jackie's like falling asleep in her microphone.
[00:01:47] Ray Latif: We haven't been to the Chove in a bit. So sad. The Chove is short for Anchovies, which is a phenomenal bar in Boston, more specifically in the South end neighborhood of Boston. If you haven't had an opportunity to check it out, you should. It is quite divey, but it is a heck of a time every time you go there. So. I wonder if the anchovies has embraced AI in the way we have here in the office. I don't think they have. Probably not. They still use like old school menus where like they write out the specials. I was kind of hoping with the advent of chat GPT. No, I was kind of hoping with the advent of chat GPT and just general accessibility of AI that we would be able to be a little bit more efficient in the workplace.
[00:02:26] Jeffrey Klineman: It's not that great yet.
[00:02:27] Mike Schneider: I don't think it's. AI is 2023's version of NFTs.
[00:02:32] Ray Latif: Oh, you think so?
[00:02:33] Mike Schneider: I don't know. It's like every like loser on the internet selling some course to tell you how to use it. Okay.
[00:02:39] Ray Latif: And, and, and people are using it though, but people are using it to create, I guess, funny memes and you know, there's, there was a Muppet AI generator like last week that came out.
[00:02:50] Jeffrey Klineman: Well, I mean, I made Muppets of you Adam Stern and you and Melissa and then our AV team. And I also made some of the Oathouse team. I keep sending them to them. Okay.
[00:03:00] Jacqui Brugliera: Yeah, people are having fun with it. I think it is like the wild, wild west right now. So everyone's just, like we said, making memes. I know internally we just make fun of each other using AI and create these crazy different scenarios or recreate BevNET Live.
[00:03:17] Mike Schneider: We've been messing around with some fake product ideas, too. Yeah. I had a good one. It was just called Nuke, N-U-K with an umlaut. Okay. And it was spring water obtained from the Arctic using a nuke. Oh, wow.
[00:03:35] Jacqui Brugliera: Interesting.
[00:03:36] Mike Schneider: And the AI actually made like a picture of a glacier with like a mushroom cloud coming out of it. Yeah. I don't think anyone would buy that. And then I made another one. It was a beef jerky company called Endangered. That's my favorite one. It had pictures of like a white tiger on the bag. Okay. It was a little weird.
[00:03:56] Jacqui Brugliera: I think it can be used as a thought starter, you know, you would never think of that or come up with those products, but you could maybe reel it in and come up with something that's more reasonable.
[00:04:06] Jeffrey Klineman: I mean, you can use it to chance out some, as Aaron, our head of design would say, chance it out. But the Hadouken was supposed to be an innovation. It was supposed to be you.
[00:04:16] Ray Latif: Hadouken being the fireball from Street Fighter 2.
[00:04:19] Jeffrey Klineman: Yes, of course. I think people know that. It was supposed to be instead of the gong, you know, we're trying to figure out some new ways for you to tell someone time's up.
[00:04:28] Ray Latif: Going back to Jackie's point, which I thought was thoughtful and helpful to this conversation. I feel like you're right though. I feel like people have used AI and chat GPT to come up with the ideas for package design or maybe a brand revamp. They're like, Oh, I want to do this. Or I think our customers would appreciate this. Or somebody asked if we could put this on the front of our pack and you know, maybe that could be helpful.
[00:04:48] Jacqui Brugliera: Yeah. You can also use it to kind of refine your ideas too. I know like in chat, GBT, you could ask, is this a good subject line? And it can tell you, yeah, this is, you know, not going to trigger spam filters or now Photoshop has generative fill, which you can change the background of an image really easily and use it in your process. So I think. There's things that are coming out and different ways to use it as a tool. I don't think it's like quite there to just completely rely on it for things. You definitely need the human element or else you're going to get something wild. But yeah, I think it's, it can be useful.
[00:05:22] Jeffrey Klineman: But Jackie, what about when I use it to try to overcome my social awkwardness and I'm like, I ask it about tone in an email and it will say, oh, this is a very kind email. I'm like, I don't think so. You've done that? Yeah, sure. Oh, interesting.
[00:05:34] Ray Latif: I also feel like if you're creating a press release, obviously you wouldn't want to go out with a press release, just the AI version of it, but it could probably create a pretty good press release about a new launch or a revamp or investment or something like that. And all you'd have to do is tweak it with the human eye.
[00:05:48] Jeffrey Klineman: It can come up with the structure for sure. And it tells you, you know, it'll give you best practices because it's just like, you know, sucking them in from the web.
[00:05:56] Ray Latif: Yeah. I also feel like just general copy about things. Like, have we tried it for, you know, our events and like talking about what we're doing? No.
[00:06:02] Mike Schneider: It's all it is. Just AI. It's all it is.
[00:06:04] Jacqui Brugliera: Just AI.
[00:06:05] Ray Latif: This is me leaning into my microphone with my eye.
[00:06:07] Jacqui Brugliera: It just makes it easier because, you know, sometimes when you're just looking at a blank page, you don't know where to start or it's hard to get started. So it can often kind of kickstart that process too.
[00:06:18] Jeffrey Klineman: You can also use it to just put a bunch of notes on a paper and say, make this into a product brief. And it will, it'll try to make it into something that's structured and you always have to change it unless you want to be fired. Unless you want to be fired. Yeah. I mean, you can't submit something like that.
[00:06:34] Jacqui Brugliera: Yeah, I know. Also, some friends of mine are, you know, still in school getting their PhD and people are writing full papers with AI. And they then have to go into another AI to be like, this is plagiarized. So I think it's like a whole nother level of, I don't know, it's just interesting.
[00:06:54] Mike Schneider: I'm just waiting for the AI app that I can put on my inbox to respond to all the AI messages I get. There you go.
[00:07:01] Jacqui Brugliera: AI is going to be fighting AI, you know?
[00:07:04] Ray Latif: Yeah, it already is. Well, I'm concerned about higher education of people trying to hand in PhD thesis papers. What are they called?
[00:07:14] Jacqui Brugliera: Thesis papers. Yes.
[00:07:15] Ray Latif: Thesis papers. We'll call it that. Using AI. It's a scary prospect for sure.
[00:07:23] Mike Schneider: All right, moving on. Yeah.
[00:07:24] Ray Latif: You know what's not a scary prospect? What's that? Working with a company like Tetra Pak. Reliable, trusted, sustainable. It's a packaging company. AI-free. Perhaps AI-free. It's a company that has been working with beverage companies and some food companies for decades. And I want to thank Tetra Pak because they are the presenting sponsor for this episode. They are the pioneering packaging solutions company that provides safe Innovative and environmentally sound products that each day meet the needs of hundreds of millions of people around the world. Learn more at tetrapak.com. T-E-T-R-A-P-A-K dot com. Do we have any brands that are using Tetra Pak in our New Beverage Showdown, I wonder? I can't recall. But I do want to congratulate the 12 semi-finalists that are participating in our New Beverage Showdown at BevNET Live Winter 2023. They include McSolishy, Erva Brew Company, Plant Press, Fang, Adapt Superwater, Joie Energy, Colexo, Sly, Nutcase, Magic Cactus, Truve, and Spade. Very excited to see all of them.
[00:08:38] Mike Schneider: Yeah. I kind of at one point didn't know where one product's name was ending and where it was starting. Well, that's my rhythm there. Just put all those products in a centrifuge and try it out.
[00:08:48] Ray Latif: Also want to congratulate the six finalists for Nosh's Pitch Slam. Nosh Live Winter 2023 is where they'll be presenting Lentiful, Lexington Bakes, Mazza, Ferron Square, Zuita, and Confusion Snacks. That is a heck of a lineup.
[00:09:04] Mike Schneider: That is a great lineup. I am glad to not be a judge on that. That sounds like a good lunch. So many good things.
[00:09:09] Ray Latif: Yeah, that's going to be a real tough one for the judges, but excited to see those brands up on stage. Excited to see those entrepreneurs because all those entrepreneurs are really awesome folks. We've met a few of them on Elevator Talk. We've met a few of them at trade shows. We've definitely sampled all these products and my mouth is watering just looking at these logos here. Hopefully they'll have enough product for everyone to sample. Speaking of the events, I keep seeing more and more people sign up for BevNetLive, NoshLive and BrewBoundLive. We have over a thousand people signed up for the events, which is really exciting. And those people include entrepreneurs, retailers, investors, consultants, people who are, I like to always say... Coal packers, ingredients makers. the gatekeepers of our industry and the gatekeepers are all coming to the critical mass of the food and beverage industry, BevNET Live, Nosh Live and Brewbound Live. If you want to sign up, and I don't know why you wouldn't, head to BevNET.com, Nosh.com or Brewbound.com for full details. If you have any specific questions, let us know and we can connect you with a member of our team who can answer those questions for you.
[00:10:24] John Craven: Vibrant Ingredients is the natural ingredient partner powering food and beverage innovation, delivering flavor, function, and protection through a science-backed portfolio. Vibrant delivers purpose-driven solutions that help brands create extraordinary experiences. Discover what's possible with Vibrant today. Visit VibrantIngredients.com
[00:10:51] Ray Latif: John Craven, did you get to try the newest Dr. Pepper limited time offering? I'm sure you have a Hot Take on this thing.
[00:10:59] Mike Schneider: The spicy one?
[00:11:00] Ray Latif: Yes. This one right here.
[00:11:01] Mike Schneider: Yeah, I tried that. Don't you follow me on Instagram or anything?
[00:11:06] Ray Latif: It's kind of like you on Slack and like you've, I sometimes follow like your stuff on Instagram, you sometimes follow my stuff on Slack, so. So Dr. Pepper last week revealed the 2023 limited edition flavor or their 2023 limited edition flavor with Dr. Pepper Hot Take available exclusively to Pepper Perks members beginning on November 8th. I didn't realize there was a Pepper Perks membership.
[00:11:33] Mike Schneider: Oh boy. For the hardcore Dr. Pepper fan.
[00:11:38] Ray Latif: That's a fiery turn on the original 23 flavors, according to the press release, harnessing the bold flavors of spicy peppers and honoring the sport and all of the Hot Take that come with college football fandom. Wow, wow, that's a lot going on.
[00:11:51] Jeffrey Klineman: It's a great crossover there.
[00:11:52] Ray Latif: Yeah, you know, spicy flavors have been slowly creeping their way into RTD beverages. I feel like we'd always seen them in beverage alcohol, or at least that's where we first started to see that incorporation of spicy flavors. And now, slowly but surely, they've been seeping into non-alc over the last few years.
[00:12:13] Mike Schneider: Yeah, I mean, spicy non-alc beverages have been tried for, I don't know, geez, there was this one way, way, way back in the day called Skeletines. It was probably the first one I had in the 90s. I had He-Man's. Kinda doesn't, uh, spicy beverages kinda hadn't really stuck. So they go away after a little while, but maybe this time's better. But, uh, yeah, the Hot Take was, I don't know. It was all right. Spicy came in a box that looked kind of scary. So I don't know. I'd try it again, I guess. A little sweet.
[00:12:44] Ray Latif: We're going to continue this conversation, but I want to welcome Colin, our most dedicated and probably favorite employee of all time now, who has walked in here with.
[00:12:55] Jacqui Brugliera: Oh, wow.
[00:12:56] Ray Latif: Two plates. We have a plate full of jalapeno poppers and a plate of fried pickle chips here. There's Colin. He's going to appear right now. Come over. Say hello. Hello. How are we doing? That's Colin. Now on the mics of Taste Radio.
[00:13:07] Jeffrey Klineman: Colin, what did you do? What do you prepare here?
[00:13:10] Street Fighter: I prepared some fried pickles. I believe they're gluten free and some jalapeno poppers.
[00:13:17] Jeffrey Klineman: Did you tax us yet?
[00:13:18] Street Fighter: Did you have any? I did have Us Fried pickle upstairs. It was very good.
[00:13:24] Ray Latif: Well, Colin, you are a gentleman scholar and apparently a top chef for creating these wonderful or cooking these wonderful products. They're from Feel Good foods, always gluten free. They have a new look. And these are two of their products. They're fried pickles and crispy jalapeno bites. Colin, once again, I'll give you a thousand dollars later on today.
[00:13:41] John Craven: Thank you. I appreciate that.
[00:13:43] Ray Latif: Yes.
[00:13:44] John Craven: Sample man Colin everyone.
[00:13:45] Ray Latif: Sample man Colin. Before we talk more about feel-good foods, I want to wrap up this conversation about spicy beverages. You know, I actually wrote an article for BevNET Magazine about spicy beverages about eight years ago. And I was actually, I just Googled it. And it's funny, actually, you started to see more than a few of them when people, with people infusing things like cayenne, cinnamon and clove, ginger. Cayenne seemed to be the biggest one. We saw cayenne in a Hint Kick product. Remember Hint Kick? Joya, which was a brand of better for you sodas. Sip, another one as well. Remember the Harmless Harvest that has cinnamon and clove variety. But I got to tell you, looking at these products that I wrote about in my article, I don't think any of them are around anymore. The product specifically, not the brands. So I think, John, you're right about the fact that people have tried it over and over and over, but it doesn't seem to stick.
[00:14:36] Mike Schneider: Yeah, I don't know why I mean, I think it is a pretty solid beverage flavor to use so you mean spice spice Yes, yeah Can we get back to pickles now?
[00:14:45] Ray Latif: We can get back to pickles now. So once again feel-good foods I have not been familiar with this brand maybe it's because I this is a brand new package design and Maybe I would know it from the old package design Jackie. Are you familiar?
[00:14:58] Jacqui Brugliera: No, I don't think so.
[00:14:59] Ray Latif: Yeah. Look it up. But I mean, I love the idea of better for you, like party snacks or bar snacks. Is this better for you? I gotta think so, right? It's gluten free.
[00:15:08] Jeffrey Klineman: I mean, it's seven pickles for 110 calories. So, you know, seven pickles is usually closer to zero calories. So I don't know how much better for you it is, but maybe better for you than a bar pickle for sure. All right. How about a jalapeno popper?
[00:15:22] Ray Latif: So the jalapeno poppers, it's four pieces as a serving size 250 calories per serving total fat 16 grams Sodium 550 milligrams, which is actually not bad for these kinds of products. What's the cheese cream cheese is it cream cheese?
[00:15:38] Jeffrey Klineman: Yeah, okay?
[00:15:39] Ray Latif: It does have some gums, xanthum and or carob and or guar gum, just to be very specific about that. But it doesn't have any artificial flavors, colors or other ingredients.
[00:15:50] Jacqui Brugliera: Tastes good. Yeah. It looks like they did go through a huge rebrand because I do recognize their old packaging and that definitely pops way more than what they had in the past. It was more focused on like the actual, you know, mozzarella stick or the actual jalapeno popper.
[00:16:07] Ray Latif: Yes. I recognize this brand from Whole Foods because they made chicken potstickers. Remember this?
[00:16:14] Jacqui Brugliera: Yes.
[00:16:14] Ray Latif: I definitely remember their chicken potstickers. Don't ever recall them having jalapeno poppers or pickle bites.
[00:16:22] Jacqui Brugliera: Yeah. I love the new packaging.
[00:16:23] Jeffrey Klineman: The poppers are great. Not too spicy. Did you try a popper? I did. Not too spicy. The pickles are phenomenal. I would definitely eat those again.
[00:16:34] Ray Latif: Yeah, I would definitely say this packaging trumps.
[00:16:37] Jacqui Brugliera: Oh yeah.
[00:16:37] Ray Latif: Yeah. Yeah. You would say so? Yes.
[00:16:40] Jacqui Brugliera: Mike, would you agree? Especially like. Yeah.
[00:16:42] Jeffrey Klineman: Yeah. Yeah.
[00:16:42] Jacqui Brugliera: New vibrant colors.
[00:16:43] Jeffrey Klineman: Yes. The hierarchy is great. Everything's right down the center now where it was kind of scattered in the previous one. So you see Feel Good foods first and then you see the green fried pickles on the jalapeno poppers. You see the rusty color of jalapeno bites, which I think is a proper. You know, that's a good enough color for jalapeno bites. Yeah. Yeah.
[00:17:04] Jacqui Brugliera: And then like the previous packaging, I think this even just shows that we may have not known the brand name because it didn't pop as much as now it's just front and center.
[00:17:13] Jeffrey Klineman: The thing that pops most is Feel Good and foods is under that. So the Feel Good logo is just, you know, that's the first thing you see and that's what they want.
[00:17:22] Ray Latif: The two things for me are the old packaging almost looks like it's too natural, like too natural focus. It feels like it's going to not taste great and it's. I don't know, there's something about it that just, you're going to ask yourself, you know, if I buy this, am I going to enjoy it? Whereas the new packaging makes it really fun and approachable. And it feels like they're going to deliver on the experience that you're expecting.
[00:17:46] Jeffrey Klineman: Well, you can see they made a bunch of choices with this one too, because they tried to get everything front and center as big as possible on the old packaging. And now they've made some choices here to, make the hero Feel Good, and then the food itself. And then you've got some other, you know, other things that are secondary once you're pulled in to see those two things. So you're like, you know, down in the corner now is no artificial flavors, colors or sweeteners, gluten-free on the left side.
[00:18:11] Ray Latif: new look top left so you know that maybe you've had this brand before always gluten-free smaller there so I mean just they made some choices and I think they made some good choices the last thing I'll say about it is that I would think that if this brand with its old packaging were in the freezer aisle it would be easy to miss because it was white with a few splotches of purple color whereas the new package is bright bright yellow first color your eyes see Yes, and it will definitely stand out in that freezer aisle even from behind the door so mm-hmm Well done could be mistaken for an Eggo the only thing I can think don't be a hater Well done feel-good foods speaking of Eggos you see that new Eggo pop-tart that was on the s like channel wrote this on the random slack channel I want it thought there was a go coffee mate.
[00:19:04] Mike Schneider: I saw that I go coffee mate. Yeah, I There's Eggo everything today. I mean, why not? I mean, I wouldn't put Coffee Mate in my coffee to begin with, so.
[00:19:13] Jeffrey Klineman: I would never say Lego my Eggo Coffee Mate.
[00:19:16] Ray Latif: Fair enough. Fair enough. Jackie, you've got so many products in front of you. What do you got going on over there?
[00:19:21] Jacqui Brugliera: I have lots of different products. So we're creeping up on Thanksgiving and Orabora has a green bean casserole.
[00:19:30] Jeffrey Klineman: Oh, they brought that back. That's the return of that one.
[00:19:32] Jacqui Brugliera: Have you tried it yet? I tried it and it's actually really good. I was skeptical, you know, like how do you make green bean casserole into a sparkling water? And, uh, it actually is really nice. It tastes like sage and it's really, really delicious.
[00:19:48] Jeffrey Klineman: I'm a fan. Love that product. It's weirdly tasty.
[00:19:52] Jacqui Brugliera: Yeah. It's like your first little taste, you're like, huh, what is that? And then you just like keep going back.
[00:19:57] Jeffrey Klineman: They don't miss Ouroboros.
[00:20:00] Ray Latif: Look, there's not enough people doing savory flavors, period. And Ouroboros nails it every time they do.
[00:20:05] Jeffrey Klineman: They did, remember, threaten to make a Taste Radio flavor. You bring that up every time we talk about Ouroboros. Maybe that was their only miss. They just decided, oh, this tastes too much.
[00:20:13] Ray Latif: It's just a hint to Paul Vogt and his team. It's too much Mike joke. Yeah.
[00:20:17] Jacqui Brugliera: And then I also have tempo, which is a line of THC edibles, but these are savory. So these are Buffalo cheddar. They have like salt and pepper. They have a couple other flavors and it's five milligrams of THC and five milligrams of CBD per cracker. So it is nice to see that it has both THC and CBD in the edible, which isn't always the case. The only challenge for me is if it tastes good and it's something salty, I'm going to want the There you go. And the entire box has a hundred milligrams of THC, and I definitely don't want to consume that much THC.
[00:20:53] Jeffrey Klineman: You don't want to go full Mike at the Rose Cafe mode. The other thing that's interesting about those, Jackie, is that they change up the dosage per SKU. So be careful there as well.
[00:21:04] Jacqui Brugliera: Yeah, it can be a little tricky. So definitely, especially with, I mean, most THC products, I feel like they haven't really been specific as far as we're only going to do two milligrams or we're only going to do one milligram. So every skew can be different, which is, you know, very tricky.
[00:21:21] Street Fighter: Do you want more repeat buyers on Amazon? Well, this free resource in collaboration with Straight Up Growth will help your brand turn first-time buyers into long-term subscribers. Download Winning the Repeat Purchase Game on Amazon now at Taste Radio.com slash SUG. That's Taste Radio.com slash S-U-G to start building retention-driven growth for your brand on Amazon. Scaling a beverage brand into major retail comes down to operational readiness. From packaging lead times to co-manufacturing strategy, the details can make or break a launch. In a new e-book in collaboration with Octopi and Asahi Beer USA, industry leaders share what they've learned in helping brands scale. Download it now at Taste Radio.com slash octopi.
[00:22:11] Ray Latif: I gotta talk about this product that was sent to me recently. I thought you guzzled on the way over. No, I had some this weekend. It is called Luv Yuzu Light. Now, love is Luv Yuzu is like you've heard it spelled, Y-U-Z-U, and light is L-I-T-E. It is a sparkling wine of Riesling infused with Yuzu. This is described as a one-of-a-kind collaboration between two of LA's hottest brands, California natural winemakers WonderWork and YuzuCo, an importer and producer of Yuzu products from Japan. It is a low ABV natural wine infused with Yuzu. The co-founder of wonder work which again is a natural winemaker based in LA his name is I'm hoping I'm not butchering this isamu comedy or isamu comedy who was he did who was previously the senior brand manager at health aid and Nestle and His team reached out and said that isamu is obsessed with taste radios listen to every episode And I I can tell you love this product.
[00:23:14] Jeffrey Klineman: You know how I can tell because most of it's gone see the triangle cap on top there
[00:23:18] Ray Latif: Yeah, well, this is helping to keep some of the carbonation in. I know, but you're like babying that product. I got to tell you, I, yeah, so I had some of this this weekend. It was fantastic. And I shared it with some, uh, some friends of mine as well, and they loved it as well. It's only 8% ABV. I feel like this. is perhaps the next iteration, perhaps evolution of sort of lifestyle beverages that you can have for multiple occasions. So I, you know, for people falling out of love with hard seltzer or maturing beyond hard seltzer, I feel like this type of product, this product in particular, Luv Yuzu Light is just for you. It's again, and you know, the, you might be thrown off at the beginning, if you are a wine consumer, if you're familiar with Riesling, by that added lemon flavor. It might take a second to get used to, but then once you do, you start to love it and really, really.
[00:24:08] Jeffrey Klineman: I think you took the name of it as a command too, because clearly you love it.
[00:24:12] Ray Latif: I do. It's an unfiltered, unfined and vegan friendly wine. Fantastic stuff. Before we hopped on the mics, we were doing Yo Mama jokes. And it's not because we were like, kind of racking each other.
[00:24:25] Jeffrey Klineman: In fifth grade again. Yes.
[00:24:27] Ray Latif: Some of them were good. I like the one that John Craven did. We're not going to repeat that. But there's a brand out there called Yo Mama's Foods. I think some folks might be familiar with it. They make Better for you pasta sauces, salad dressings, and condiments using only ingredients that mom has in her kitchen. They launched in 2017 and they just announced the launch of a new line of Alfredo sauces that are coming in three varieties, classic, spicy, and garlic. I am a fan.
[00:25:00] Jeffrey Klineman: I think they should put a joke inside every cap.
[00:25:03] Ray Latif: Well, I mean, I think that the interesting thing about this is that Yo Mama's has quietly made their way into a ton of retail stores. I feel like I can see this brand in a lot of places. They're actually in 22,000 retail stores nationwide. The founder is David Habib. And as he noted in the press release, Americans love Alfredo sauces and our culinary team has worked for months perfecting this all natural recipe made from fresh cream, Parmesan cheese and butter. just like mama would. I'm surprised you didn't say just like Yo Mama would. But anyway, excited for this new line of products and perhaps we can just pour it on the rest of these pickle bites and jalapeno poppers.
[00:25:43] Jeffrey Klineman: John was asking if he could treat it as a beverage earlier.
[00:25:46] Mike Schneider: Why would you, why would you think this is a beverage? I don't know, that jar kind of looks like a beverage jar almost.
[00:25:51] Ray Latif: This does not look anything like a beverage jar. This looks like an olive jar if anything. Because it's a slim, it's a slim jar.
[00:25:56] Mike Schneider: Someone definitely made a beverage in those jars.
[00:25:57] Ray Latif: Yeah, and they are not with us anymore.
[00:25:59] Mike Schneider: There was a tea company.
[00:26:02] Ray Latif: Yeah, you don't want to put a beverage in an olive jar. Don't do that.
[00:26:07] Jeffrey Klineman: No, we see enough salad jars. Yeah.
[00:26:10] Ray Latif: Yeah. Salad bottles. Salad dressings. This is one of those things where it's like advice that is also common sense. So, yeah.
[00:26:16] Jeffrey Klineman: Common sense is a myth, Ray. That doesn't even exist.
[00:26:19] Ray Latif: To be continued.
[00:26:20] Jeffrey Klineman: TBC.
[00:26:22] Ray Latif: That brings us to the end of this episode of Taste Radio. Thank you so much for listening. Taste Radio is a production of BevNET.com, Incorporated. Our audio engineer for Taste Radio is Joe Cracci. Our technical director is Joshua Pratt, and our video editor is Ryan Galang. Our social marketing manager is Amanda Smerlinski, and our designer is Amanda Huang. Just a reminder, if you like what you hear on Taste Radio, please share the podcast with friends and colleagues. And of course, we would love it if you could review us on the Apple Podcasts app or your listening platform of choice. Check us out on Instagram. Our handle is BevNetTasteRadio. As always, for questions, comments, ideas for future podcasts, please send us an email to ask at Taste Radio.com. On behalf of the entire Taste Radio team, thank you for listening, and we'll talk to you next time.
[00:27:12] Mike Schneider: you
