[00:00:10] 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 here with my episode co-hosts, Jacqui Brugliera and Melissa Traverse. 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. Melissa Traverse Back On the cast. as it were. Great to see you.
[00:00:41] Jacqui Brugliera: Could not be happier to be back here with all of you.
[00:00:44] Ray Latif: It is really amazing because, uh, you know, I was pretty heartbroken when, uh, you departed BevNET for the first time or hopefully the only time, but you're back as the director of community. We're all really excited. It's so empowering to have you on the team again. And I think just in the first couple of weeks that you've been here, you've really injected some, uh, some fun, some excitement and some energy that, uh, we always need here in the office.
[00:01:12] Jacqui Brugliera: I think it would be impossible not to have fun and, you know, to feel the energy with a team like that. I really couldn't be happier to be back. And this director of Community Call is 1 that I'm so excited about this sort of charge. And the idea here is that. We will be talking to experts to help get brands the information and advice they need to move their businesses forward. And because Vevnet is, you know, connected to just about everyone, there is just sort of such a vast pool of information out there. And I'm so excited to start tapping into it.
[00:01:47] Ray Latif: And you already have with the first and second episodes of your new series Community Call. And I've really, really enjoyed the first episode, the first installment with Anouk Gottlieb of Belgian Boys. That was fantastic.
[00:02:03] Jacqui Brugliera: You couldn't ask for a better first guest than Belgian Boys. We had Anouk Gottlieb and Tracy Motz, their head of marketing, giving us their insider tips on how to have the best Expo West exhibit. I mean, they're best in class. I think this is their sixth show and they know the inside scoop on how to do everything exactly perfectly. If our community didn't have a chance to catch it live, they can find it on BevNET.com slash video. So they talked about how there's no sort of magic inventory number to know how many samples to bring. But if you're in Holly, they actually gave a pretty specific number. So you might want to tune in for that. We talked a little bit about what the difference between Expo West and some of the other shows like distributor or selling shows are. I mean we just passed UNFI, KEHI, you know, Chexpo is a regional show. So we just sort of passed a number of these selling shows. So they talked a little bit about how to leverage a show like Expo West to get the most out of that. They also talked about why you shouldn't hide innovation at these shows. and how you can use these shows to really perfect your product and make sure you're bringing the best possible product to market. And the secrets that they have on how to make the best swag. Rae, your name came up in the French toast purse that your daughter still has to this day.
[00:03:23] Ray Latif: Yes, yes. I hearted, I sent an emoji heart when you mentioned that. So thank you very much for that. I mean, the amount of information just in that short 30 minute segment was, was really impressive. And I was blown away by some of the stuff that I just didn't know.
[00:03:38] Melissa Traverse: It was just a really great vibe and they were just willing to provide all of the information they could to help other brands, to help other people that were going to Expo West really, you know, take a look behind the curtain and be honest about their experiences and provide some funny anecdotes Whether, you know, it's sweetening the pot and giving someone a little extra swag to do them a favor at the hotel or things like that, that you just don't really talk about. XOS is a crazy show, and there's a lot of things that go on behind the scenes to make it happen and to really stand out, whether it's, you know, going to Target and buying a carpet that is not the standard carpet and that's bright and fun. And another thing I really took away was you know, go to this show and just enjoy it. It's where the entire industry comes and it's the time to connect and it can be overwhelming and it can be chaotic, but enjoy your time there and take a little bit slow and be present.
[00:04:33] Jacqui Brugliera: Jackie, their last piece of advice was to have fun. And as soon as I think it was a nuke who said that, all I could think of was that's why the show was so good. That's why their expo exhibits are so good. That's why they have such great team morale. It seems so, you know, so simple, but it's such a huge part of what they do and why we love them so much.
[00:04:54] Melissa Traverse: And when you walk into their booth, you feel like you're welcomed into their booth. You know, you can feel the energy coming from it radiating from their booth. I would say some other booths, you know, people might be a little bit more standoffish or they might be nervous or they might not lead in with fun. And I think that's, that's a great takeaway from, from that Community Call.
[00:05:16] Ray Latif: A hundred percent. I was just thinking about Jackie, when you go to the Belgian Boys booth, it's just like so welcoming. They have pancakes and French toast and Anouk is there and she's just like, you know, come on in, let's eat. And I really love that part of, you know, visiting booths at Expo West and any other trade show as well. Stellar first episode of Community Call. As I mentioned, there's a lot more coming. What's on tap, Melissa?
[00:05:41] Jacqui Brugliera: So we are going, we're leaning in hard to Expo West. We just aired an episode yesterday with our editorial teams from Nosh and BevNET to help the community understand how to craft a press release for publication with our team, especially ahead of Expo West. And then upcoming, we are speaking with Roger Perrette at Whole Foods Market, grocery category manager. Allie Olivier, also ex Whole Foods Category Management and UNFI to talk about how to perfect your retail pitch and follow up during an event like Expo West.
[00:06:16] Ray Latif: Outstanding.
[00:06:17] Melissa Traverse: And we want the community to join these Community Call. So head to BevNET.com slash calendar and you'll see all upcoming topics, dates and direct links to register so you can join those calls in the future.
[00:06:30] Jacqui Brugliera: And again, BevNET.com slash video if you missed any and you'd like to take a look.
[00:06:35] Ray Latif: Yeah. And on those calls, raise your hand, ask questions, make comments. If you have a question, chances are 10 other people have the exact same question. So speak up and let us hear from you so we can know who you are. And perhaps you will be a future guest on Community Call Yourself.
[00:06:54] Jacqui Brugliera: I like to think of this as like the car talk of CPG. You know, we're clicking clack up there, call in and let us get under the hood and find you a solution.
[00:07:03] Ray Latif: There you go. Alright, a lot more Expo West talk to get to, but first I want to give a shout out to our sponsor for this episode. That's Cognizant. Cognizant is a clinically tested nootropic ingredient that delivers a patented form of acetylcholine to supply your brain and those of your consumers with the energy it needs to stay sharp. Learn more at cognizant.com. That's C-O-G-N-I-Z-I-N dot com. So we're sending a team of about 20 people to Expo West out of BevNET and Nosh and Taste Radio, is that right?
[00:07:35] Melissa Traverse: Yeah, we're hitting the show strong.
[00:07:38] Ray Latif: Yeah.
[00:07:39] Melissa Traverse: All forces.
[00:07:40] Ray Latif: AV, editorial, marketing, leadership. Everyone's going to be there. Well, pretty much everyone's going to be there from BevNET. And, uh, I am very curious how you guys are going to navigate the show as the director of marketing, Jackie, and the director of community, Melissa. So Jackie, what's, uh, what's your plan? Cause, uh, I think inquiring minds want to know.
[00:08:03] Melissa Traverse: Yeah, so we're already in planning mode, as most people are. We have been taking submissions for news and booths on our site at BevNET.com slash Expo West. And a lot of the news that we get and the information we get is through that new submission or combing social media, looking at press releases, trying to find what's new, and also try to spot trends in advance. We're putting together a shot list right now. So as far as the social media, photography, AV side of things go, we have a shot list of booths and products that we really want to capture and get onto our reels, get into our story. We will be live reporting from our Instagram stories on both BevNET and Nosh. So. As you're at the show, maybe you're stuck behind the booth, you're not able to walk around, you can tune in and see what we're spotting as we're walking the show floor because that's kind of a privilege of ours. We're free to roam and we'll be trying to find anything that's new and newsworthy. We also will be behind the scenes doing some interviews on social media, finding some emerging brands to talk to and introduce to our audience. So that's kind of how we're going about it as we prep. We'll definitely be hitting the Fresh Ideas tent on the first day and then hitting the Hot New Products sections. Those are kind of where we hit first.
[00:09:25] Ray Latif: The North Hall.
[00:09:26] Melissa Traverse: The North Hall. Yes. So that's, you know, the craziness is over there and there's a lot of emerging brands that we want to talk to, introduce to our audience and get onto social media.
[00:09:36] Ray Latif: Yeah, I'm excited for the live stream Instagram content that we'll be doing. It's always one of my favorite parts of the show is, uh, talking to people on the ground in the trenches. And, uh, it's fun because I think typically we speak with folks who are sort of grizzled veterans of the industry and then a bunch of newcomers as well. And we get that good mix of people who are attending at various degrees of experience. So it's always fun. And personally, cause I do them or do a couple of these anyway. Uh, it's really fun for me. Melissa, with your team of 150 people underneath you, I mean, I feel like, you know, you've got this show covered in spades.
[00:10:16] Jacqui Brugliera: There's a lot to organize here, for sure. The joke is that it's a team of one, but luckily I have a huge breadth of space to cover and so much opportunity to dig up topics for future Community Call and content. So I will be there talking to as many people as possible and lining up content for future Community Call. I'm also going to hit some of those informational sessions to get an idea of what topics are prescient and which information folks are looking for, and talk to some of those folks too to sort of add to our panel of experts who can sort of provide advice, information, direction to brands.
[00:10:58] Ray Latif: And I think what's most important is just you being there. When you hear us on the podcast, or maybe you see us in an Instagram video, you see us on Community Call, you know, now's your opportunity for folks who are attending to just stop by and say, hi. And that's what we want to do. We want to meet everyone that we can at the show. And, you know, whether it's a, you know, a 30 second hello, or sort of a 10 minute kind of conversation, that's part of why we're there is to just sit down with, or stand up with, or walk with. folks in the Community Call talk about ways that we can work together to support your brand and help you succeed. I think that's one of the things that sometimes people don't necessarily recognize about BevNetNosh and Taste Radio is that we're not just a news organization. You know, we're a community organization. We're here to be a part of your success and I always say this, you know, the only way that we can continue doing what we're doing as a media organization is to continue telling stories and reporting on companies that are succeeding. If we're reporting on companies that are failing, we're not going to have much to write about, to report on. So we want, it's in our interest to help the community win, to help you win. So please stop by. If you see us, grab us, you know, even just to say a quick hello, tell us about what you're doing. Tell us to come to your booth if we haven't already, but we are excited to see you there at Expo West.
[00:12:16] Melissa Traverse: Absolutely. Yeah. Can't wait. Yeah.
[00:12:20] Ray Latif: As I mentioned, you know, we report on quite a bit at BevNET and Nosh, and, you know, this week I saw a story on Nosh that was a bit surprising to me, and that's that Miyoko Shninner, who is the founder of Miyoko's Creamery, which is a maker of vegan and plant-based dairy products, is no longer the CEO of the company. By all indications, she was removed from her position as CEO. Again, kind of surprising given that she has done so much for that company and for the plant-based dairy category and her name, she is the namesake of her own brand. But yeah, I guess, honestly, a little frustrated and kind of upset by what I heard.
[00:13:03] Melissa Traverse: Surprising and not in a good way. Yeah, I feel like it's just a little weird. We're going to be going to the booth this year and she won't be there. And I think, you know, she sets the tone. She is the brand. Like you said, she's a trailblazer in the plant-based space. And I think it's maybe to a detriment for the brand that she's not going to be a part of that anymore. And like you said, she is the name. So I'm curious to see how the brand will evolve without her and what's going to happen next, but it's definitely going to be a big change.
[00:13:37] Ray Latif: You know, I wouldn't be surprised if the founders of AumSum would point to Miyoko Shninner as being, you know, a mentor and a model for them and how they've built their business and, you know, some exciting news from that brand and that they are now in Target. Melissa brought this to my attention. Melissa, what's going on with AumSum?
[00:13:55] Jacqui Brugliera: So thrilled to see this for AumSum. They absolutely deserve it. I've always been impressed about how they have such a clear idea of what their brand identity is and how intentional they've been around building their brand presence on social media, really building up their D to C. Then they launched in Whole Foods Market and a bunch of independent and specialty stores. And now they're bringing Three Skews to Target. I think they're in over a thousand doors at this point. And I just think that what they've done has been so smart and intentional. They are first-generation Vietnamese founders, daughters of refugees. And you know, as a mom, I always think about how proud their parents must be of them.
[00:14:37] Ray Latif: Yeah, AumSum is known for their starter kits in that you can start with a particular protein or pasta and use their sauces and marinades to create a finished dish pretty much in minutes, I want to say, right?
[00:14:51] Jacqui Brugliera: Absolutely. Minutes. Yeah. You can use it as a marinade. You can use it as a stir fry sauce. You know, I think something that they've been really smart about as well as their collaborations. So they worked with Disney. They worked with Instant Pot and Chopped. And I think, you know, again, that's such a great example of how they took their sort of organic presence from D2C and social to an entirely different market to grow. And I'd also like to point out that they were our 2020 Best New Product and Best Packaging Design winners. And then again in 2022, Best Emerging Brand. So I couldn't be happier to hear this.
[00:15:30] Melissa Traverse: I mean, this is one of my favorite things about working at BevNET, about going to Expo West is seeing these brands grow. Like you said, they were an award winner in years past, and I now see them at my local Sprouts. They're now going into Target. It's just, it's awesome seeing that journey and seeing these brands really, you know, crush it.
[00:15:49] Ray Latif: Yeah, I really enjoyed my conversation with co-founder Vanessa Pham a few episodes Back On Taste Radio. That episode is titled, Yes, There is a Shortcut to a Successful Launch. OMSOM Invented It. If you have an opportunity to listen to it, please do. It's a really great story. And if I'm being humble, it's a great conversation too.
[00:16:13] Jacqui Brugliera: I think I need to give them a ring for an upcoming Community Call as we're talking about all of this.
[00:16:18] Ray Latif: There you go. See? Great ideas come from Taste Radio. You see this?
[00:16:23] Jacqui Brugliera: Melissa, you should be on the show more often. So easy. Let me know. I'm here. Exactly.
[00:16:28] Ray Latif: Now, because Mike isn't here, we have to, one of us has to mention Honey Mama because I think Honey Mama gets mentioned at least once every episode. And Melissa Traverse's some exciting news coming from that brand as well.
[00:16:41] Jacqui Brugliera: Let's just keep talking a So they just recently lau cake skew at target. And off of Valentine's Day, a limited edition cherry h I think is already sold o too late for that. But yo mamas. I tried their birt I think at the last Expo West combing my area for it. Bu live near a sprout. So I
[00:17:11] Melissa Traverse: They have such a loyal customer base. And as they release these new flavors, they do such a great job with their flavors, which keeps people coming back, looking for the latest SKU, latest option, and it's all quality.
[00:17:26] Ray Latif: that birthday cake flavor, Melissa, I'll see if I can finagle some in my interview with Christy Goldsby at Expo West. So my plan is to sit down with her for an interview and I'll see if I can get some, maybe she has some special inventory, like underneath the table, the booth table or something. We'll see.
[00:17:44] Melissa Traverse: We'll be stalking you.
[00:17:46] Ray Latif: Exactly.
[00:17:46] Jacqui Brugliera: You've brought a big smile to my face.
[00:17:53] Ray Latif: Jackie, you have some pretty fantastic plant-based milk next to you. And this is something, this is a brand we brought up after I came back from the Winter Fancy Food Show. I love their products.
[00:18:06] Melissa Traverse: It's called Latini and it's a line of sunflower seed milks. It's really clean ingredients. Main ingredients is literally just sunflower seed milk, which is great. I know we talked in a previous episode just about other plant-based milks and how there's a lot of you know, oils and gums and such. This is really clean, natural and sustainable. I think it's interesting to see more seed milks popping up. I know that there's like concern with some nut milks and just the sustainability aspect. So really solid, clean flavor. And I'm currently drinking it as a creamer in my cold brew.
[00:18:44] Ray Latif: Why Jackie is drinking that instead of No Dairy milk, dairy based milk is because, drum roll please.
[00:18:52] Melissa Traverse: I am currently on whole 30. So I know, I know it's definitely hard, harder than I thought it would be, but Melissa urban spoke at Nosh live this past winter.
[00:19:02] Ray Latif: Well, it's urban being the founder of whole 30.
[00:19:04] Melissa Traverse: Yes. And that sent me on, you know, a rabbit hole of investigating Melissa Urban, Whole30. It also led me to a recent book. I'm currently reading her Boundaries book. And, you know, she speaks about Whole30 in that Boundaries book a little bit. So I thought I'd give it a try. So far, so good. Melissa was complimenting me on being so awake at 8 a.m. on the Pacific Coast. Glowing. I think it's working. I think it's working.
[00:19:31] Jacqui Brugliera: I can assure you it's working. I certainly don't look like you do at 8 a.m. in the morning, so keep it up.
[00:19:38] Melissa Traverse: All right, let's see if I can make it to 30.
[00:19:40] Ray Latif: Yeah, we have no, I think, idea of what it's like, because at 8 a.m. in the morning, I'm drinking my Green Juice. I'm probably a little angry at the fact that I didn't complete the work that I was supposed to the day before. So I sit down right at my desk and I'm just trying to furiously answer emails or write the copy for a podcast episode. And yeah, so at this point in the morning, Jackie, I'm not nearly as put together as you are.
[00:20:08] Jacqui Brugliera: Great.
[00:20:09] Melissa Traverse: Are you making a Green Juice? Are you buying it? I want to hear more about this Green Juice. Yeah, do you use powder? How does that morning routine work?
[00:20:15] Ray Latif: I don't use powder typically, unless I'm on the road, but I love pressed juicery or just pressed Green Juice. Big fan of Evolution Fresh and what they put out, Suja. But my typical go-to Green Juice is from Trader Joe's. I usually buy their 32 ounce multi-serve, which is organic and cold pressed. And it's typically for me, it ends up being four servings because I'll have eight ounces per morning and it's $5.99. So it's kind of a steal. There's very little sugar in it. I think some Green Juice add apple juice, which I don't particularly love. But this one, the only sweetener I think is grapefruit juice, which is fantastic for me.
[00:21:01] Melissa Traverse: And the day you don't drink Green Juice, do you notice?
[00:21:04] Ray Latif: I haven't not consumed Green Juice probably in a year and a half at this point. So I don't know.
[00:21:10] Jacqui Brugliera: Wow. That's consistency.
[00:21:12] Melissa Traverse: Okay.
[00:21:13] Jacqui Brugliera: If we're talking about eating routines, then I need to chime in here. So last week I just started the intermittent fasting program where you don't start eating until like 1, 1.30 to, and then you have sort of like a short eating window between that time. And then, you know, seven o'clock or eight or whatever. And man, I'm hungry just talking about all of this food and hearing, I can't wait the two hours until I get to eat next. So I'm living vicariously through the both of you.
[00:21:43] Ray Latif: I wanna get some behind the scenes footage of Melissa with her Italian sub for lunch. Just waiting in the corner.
[00:21:51] Jacqui Brugliera: Totally eating like super fast to fit it all in.
[00:21:55] Ray Latif: No, no, I don't see you eating an Italian sub. I don't think that's really your cup of tea.
[00:21:59] Jacqui Brugliera: Once in a while.
[00:22:00] Ray Latif: Okay. Yeah. Once in a while, an Italian sub is good. Jackie, you hasn't had an Italian sub in years.
[00:22:04] Melissa Traverse: Since I moved to California. So it's been, I think six years.
[00:22:08] Ray Latif: Although I will say one of the best Italian subs I ever had was in San Diego, actually. I forget the name of the place. Yeah. I yelped it. And they said, this place is awesome. You got to get an Italian sub here.
[00:22:17] Melissa Traverse: Probably Mona Lisa's. Mona Lisa's has the best, the best Italian sandwiches and subs. Man, you're killing me guys.
[00:22:25] Ray Latif: Sorry, Melissa.
[00:22:25] Melissa Traverse: Now we're not helping out Melissa.
[00:22:28] Ray Latif: When you're intermittent fasting, you can drink things though, right? You can have coffee and water, right?
[00:22:31] Jacqui Brugliera: So I'm pounding Black Coffee and right up until 1 p.m. I am so wired right now.
[00:22:37] Ray Latif: Okay. Well, perhaps you can tomorrow or the next time you're doing it every day, do you say? Yeah. Okay. Perhaps you can fit some devil's foot ginger beer into your routine. This is their Fuego variety that I just found in our cooler. I actually interviewed the founders as part of an episode of Elevator Talk a few episodes back. And they make ginger beers and other sodas. They're based in Asheville, North Carolina. All natural ingredients. This particular variety has filtered water, organic ginger root, regional honey. It's very specific. It's regional honey, organic cane sugar, and lime juice. It's also non-alcoholic. They put that out there. Let's give this a whirl. Fantastic. This is also known as their Fuego variety. The only thing that's a little strange is the nutrition facts. It's not a panel. It's kind of written out on the side over here. And I was looking for the sugar count as I always do. 19 grams of sugar. That's not bad for a ginger beer. Ginger beers are typically like what, 45?
[00:23:39] Melissa Traverse: Yeah. Is it extra spicy? Is that why it's fuego?
[00:23:43] Ray Latif: I thought it would be honestly, but it's less spicy than I thought. But it's very, very tasty. I can taste the regional honey. It's very good.
[00:23:53] Jacqui Brugliera: What do you think that would work as a mixer?
[00:23:55] Ray Latif: I'll find out tonight and I'll tell you tomorrow. Well, I got to say, it's been so great having you back, Melissa. And not just for this episode of Taste Radio, obviously, but you know, back with Bev Nett and I'm excited to roam the halls of Expo West with you and share some dinners with you and the team. It's going to be fun.
[00:24:16] Jacqui Brugliera: Oh, likewise. The pleasure is all mine. I can't even begin to tell you.
[00:24:20] Melissa Traverse: Yeah. And I can't wait to see you in person.
[00:24:22] Ray Latif: I know. That's right. You guys haven't seen each other.
[00:24:25] Jacqui Brugliera: It's been too long.
[00:24:26] Melissa Traverse: Yeah. Expo West is like a big, you know, reunion for BevNET too. We're bi-coastal. We have some people that work remote. So it's really nice to, for all of us to get together, to connect and have some team dinners. So I'm excited. You can't beat the energy of seeing people in person.
[00:24:43] Ray Latif: Totally. Totally. All right, on that note, thank you so much for listening to this episode of Taste Radio. As always, for questions, comments, ideas for future podcasts, please send us an email to ask at Taste Radio. Our audio engineer for Taste Radio is Joe Cracci. Our technical director is Joshua Pratt, and our video editor is Ryan Galang. On behalf of the entire Taste Radio team, thank you for listening, and we'll talk to you next time.
