Jan 30, 2025

These days, keeping it simple is one way to be different. At a time when brands are packing their products with processed ingredients and novel sweeteners, some companies are taking a stripped down approach… and getting noticed. This episode, which features an interview with Stephanie McGregor, a veteran food and...

Jan 28, 2025

H&H Bagels is a New York City institution. Jay Rushin wants to make it an American staple.

Founded in 1972, H&H had long been admired as the place to get a quintessential New York City bagel. For decades, locals and tourists would line up at H&H’s storefronts to get their hands on the fresh, chewy bagels immortalized...

Jan 24, 2025

Before the sun set on a final Winter Fancy Food Show, the event cast a light on a swath of emerging, innovative and better-for-you brands. The hosts highlight a few of their favorite products exhibited at the show, and how package design, ingredients, form factor and taste helped them to stand out.

Show notes:

0:25: A...

Jan 21, 2025

When Amanda Thomson launched Noughty Wines, a pioneering brand of dealcoholized wines, in 2019, she was, in essence, flying blind. 

There was no non–alcoholic wine category to speak of, little in the way of market research and certainly no blueprint on how to build the type of company that she envisioned. 

But Amanda,...

Jan 17, 2025

What lessons can we extract from the acquisition of Simple Mills and majority sale of Spindrift, valued at nearly $1.5 billion combined? The hosts talk about what these better-for-you brands did right and what made them attractive to strategic companies and investors.

We also sit down with Marcin Malyszko and Amit...