Episodes

Bringing a hit international food brand to the U.S. sounds glamorous, but behind every success story is a maze of challenges most consumers never see. In this special crossover episode of Taste Radio and Nombase, Lucía Conejo-Mir of Ines Rosales and Jennifer Donnellan of Lakrids by Bülow reveal the real work behind breaking into the American market.

Prebiotic cola, plant-based (and AI-inspired?) pulled chicken and protein-packed marshmallows. The hosts crack open Pepsi’s new prebiotic cola and discuss whether a stevia-sweetened “functional” soda can win over classic cola fans. They also dig into Just Meat’s big win at Walmart and what it says about the future of meat analogs, and why protein marshmallows might actually work in your next s’more.

Brand collaborations are becoming one of the most effective growth levers in CPG. In this episode, the team breaks down why co-branded products are becoming a core strategy for food and beverage brands, what separates meaningful partnerships from gimmicks, and how leaders like Grillo’s, Fly By Jing, Graza, and Liquid Death are using them to drive awareness, trial, and category expansion.

What if the biggest opportunity in your industry is something no one else recognizes? In this episode, Eric “ET” Tecosky, the founder of pioneering cocktail ingredient brand Dirty Sue, unpacks how a simple gap behind the bar became a first-to-market product, a profitable niche, and a lesson in disciplined focus.

A battle may be over, but has the war just begun? Baked into the deal to reopen the U.S. government is a provision that bans intoxicating hemp products. What does it mean for the future of THC-infused beverages? The hosts weigh in. We also sit down with Trip co-founder Olivia Ferdi, whose relaxation drink brand recently announced a $40 million funding round at a valuation of $300 million.

When “Shark Tank” called, Nikki Seaman was ready. The Freestyle Snacks founder secured $300K for 11% equity, turning a pandemic craving into a thriving brand of snackable olives and pickles. In this episode, Nikki shares how Freestyle’s bootstrapped, profit-focused strategy, viral TikTok buzz, and disciplined retail-first approach fueled growth – and a Shark’s appetite.