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Kimbal Musk, co-founder & chairman of The Kitchen Restaurant Group, Big Green and Square Roots, spoke how his urban farming venture, a food literacy project for children and a restaurant chain focused on accessible, healthy meals are contributing to his mission of ‘real food for everyone’ and the advancement of the food system.
Mark Alexander, CEO of fast-growing skyr brand Icelandic Provisions, discussed lessons and takeaways from his nearly 30 year career at the Campbell Soup Company, the steepest part of the learning curve in leading an entrepreneurial brand, how Icelandic Provisions assesses trendy concepts and ingredients and how it navigates consumer demand for premium and affordable offerings.
We spoke with Vincent Kitirattragarn, co-founder/CEO of Dang Foods, about why he thinks the company is well-positioned to tap into one of the most overlooked and influential minority groups in the U.S. He also explained how Dang communicates its brand story across product lines, why he keeps a tight grip on innovation strategy and his relationship with investment firm Sonoma Brands.
William Siff, founder and CEO of Goldthread, discussed why building the plant-based tonic brand was akin to “inventing a category,” effective methods for driving consumer education and brand awareness, defining metrics for success and how the company incorporates ingredient trends into its innovation strategy.
Ben Van Leeuwen, co-founder & CEO of super-premium brand Van Leeuwen Ice Cream, spoke about how why running a lean and profitable company is a core element of its business strategy, how the brand has bucked the trend toward healthy eating, promoting brand pillars through packaging and the synergistic relationship between its stores and wholesale business.
This week, we’re joined by Tommy Kelly and Salim Najjar, co-founders of Sound Brands, a fast-growing company that markets carbonated teas and tea-infused sparkling waters. In our conversation, they explained why “a failure is really a lesson if looked at properly,” why it was costly to hire consultants without having a clear go-to-market strategy and how corporate sales have been a boon for the brand.
We spoke with Marco Canora and Andrew Garner, the founder and CEO, respectively, of pioneering bone broth company Brodo about communicating its value proposition to consumers, how Canora attempts to use his influence as an award-winning chef as to support better-for-you brands and why he believes the steepest part of the learning curve in CPG is also its most frustrating.
Anouck Gotlib, CEO of European-inspired snack brand Belgian Boys, spoke about how her background in fashion influenced the brand’s identity, the key to successful relationships with retail buyers, how Costco has become a critical partner for incubating new products, best practices for effective merchandising and how the company landed a deal with JetBlue.
Viraj Puri, co-founder/CEO of greenhouse innovator and fresh produce brand Gotham Greens, discussed the company’s genesis, its ambitious mission and multifaceted business model, weaving technology and human resources to reach an optimal outcome, how he defines and communicates ‘local’ as a marketing term and best practices for working with local governments and leaders.
This week’s episode focuses on how two food companies are evolving to meet the needs of modern consumers. In our first interview, we spoke with Alden Blease and Emma Frelinghuysen, the founder and CEO, respectively, of REDD Bar, who discussed the reasons for and execution of a rebrand and reformulation. Later, we sat down with Arnold Coombs of top-selling organic maple syrup brand Coombs Family Farms, who discussed how the company has built consumer loyalty through education about the product’s health benefits along with the development of an innovative package.