Episodes

How did Fernet-Branca, a 180-year-old Italian digestif, become one of America’s most beloved bar staples? Edoardo Branca, managing director of Branca USA and a sixth-generation member of the family behind the brand, explains how it earned its cult status in the U.S. and how he is stewarding a legacy while embracing innovation via modern, consumer-focused offerings.

Could plastic packaging be the next target on MAHA’s hitlist? Have we reached peak chili crisp? Has Dubai chocolate already jumped the shark? The hosts dig in and debate, then spotlight a new $450 million fund that’s fueling emerging food and beverage brands. We also sit down with Tara Lindley of High West, who talks about how the revered whiskey brand balances innovation with market demand.

A hip-hop icon. A lifelong bond. A shared passion for craft spirits. And a warehouse full of aged whiskey. When these elements came together, they gave rise to Amber & Opal, a premium honey botanical rye whiskey that’s turning heads in the spirits industry.

The 2025 Summer Fancy Food Show was a vibrant celebration of everything we love about the food and beverage industry. From new concepts and inventive product launches to passionate entrepreneurs and irresistible bites and sips, the event was a sensory feast. The hosts spotlight ethnic brands, artisanal snacks and distinctive libations from one of the most exceptional trade shows they’ve ever experienced.

In this special edition of the podcast, we feature highlights from interviews with eight founders, creators and innovators who joined us on the show during the first half of 2025.

In one of the strangest scandals to hit the CPG world, BetterBrand, the startup behind the high-protein, low-carb “Better Bagel,” is now facing lawsuits, unpaid debts… and a missing founder. The hosts weigh in on the chaos surrounding entrepreneur Aimee Yang and her calamitous company. They also discuss a new, seemingly BFY beverage alcohol segment and why protein donuts deserve better ingredients.

How did a company that deliberately avoided a traditional marketing playbook become a billion-dollar player in sports nutrition and energy? Dan Lourenco, the co-founder and CEO of Ghost, talks about the brand’s path from niche sports nutrition startup to household name in the beverage and active lifestyle space.

Why did it take government pressure for Kraft Heinz to clean up its act? The hosts unpack the conglomerate’s pledge to drop artificial dyes from its products by 2027, and what it says about Big Food’s priorities. The episode also features interviews with the founders of two remarkable early-stage brands: Maura Duggan of Fancypants Baking Co. and Allison Elliott of Farmer Foodie.

While many founders chase the latest trends, Yannis Ouzounopoulos, the founder and CEO of Olyra, saw opportunity in an overlooked $4 billion category – and struck breakfast gold.

Can a sober celebrity build a booming booze brand? The hosts dig into the paradox behind a high-profile actress and entrepreneur who doesn’t drink – but is betting big on alcohol. Plus, a tea company rooted in a 1930s family recipe is brewing something fresh with younger consumers. With a grassroots strategy and nostalgic appeal, could it be the next big thing for Gen Z and millennials?