Podcasts | CtoC

If You Can't Compete on Price, Compete on Consumer Experience

Spoon Shot Co-founder Markus Stripf shares tips on how to compete in the retail market even if you can't compete on price.

Retail Consumers Innovation

Retail Secrets from Aldi, Wegmans, and other Leaders

CEO & Founder of Supermarketguru.com, Phil Lempert sits down with us to discuss what the future of retail holds and shares secrets from retail industry leaders.

#retail #supermarket #food #innovation #beverage

The Only Failure is Not Trying

Rebellyous Foods CEO and Founder Christie Lagally shares her thoughts on meat innovation and what the future holds.

Meat, Innovation, Plantbased

Consumers Want a Meat-Like Experience

Bestselling author Paul Shapiro sits back down with us and takes a deep dive into how his plant protein formulations have pivoted in the last two years.

innovation, food, plant based, meat, consumers

Hiring Mission-Aligned People

CEO of Organifi, Mae Steigler discusses the benefits of hiring mission-aligned people to help accelerate innovation.

innovation, beverage, food

Innovating
With Co-Mans

Co-founder of Poppi, Allison Ellsworth discusses the challenges for innovators in finding the sweet spot with co-manufacturers.

innovation, beverage, sharktank, startup, rebranding, socialmedia

Timing
is Everything

CEO of Lifeway Foods Julie Smolyansky joins this episode and discusses the importance of timing in innovation.

innovation, beverage, lifestyle

The New Food
World Order

Former Co-CEO of Whole Foods Market, Walter Robb joins us to discuss innovation and how to seize opportunity where you least expect it.

innovation, natural food, wellness, retail

Taste and Price
Rule The World

Co-Founder Maggie Patton of Bitsy's joins this episode and discusses how the importance of taste plays in today's children's foods and snacks.

innovation, beverage, snacks, babyfood

Vanilla Is the
Wrong Flavor

CEO of Hoplark Hoptea Dean Eberhardt joins us in this episode to discuss what it takes to stand out in the beverage industry in terms of innovation.

Dean Eberhardt, innovation, beverage, quality

NPD Consumer
Permission

Managing Partner Kim Essex of Ketchum joins us in this episode to discuss consumer permission in new product development.

KIM ESSEX, KETCHUM, INNOVATION

Finding
White Space

Suzie Yorke, CEO of Love Good Fats, joins us in this episode of CtoC to talk about innovating new products in a crowded space.

SUZIE YORKE, LOVE GOOD FATS, INNOVATION

How Cloud and AI
Drive Innovation?

In this episode, Riana Lynn of Journey Foods discusses what cloud and artificial intelligence can do for food innovation.

RIANA LYNN, JOURNEY FOODS, INNOVATION

Reduce Sugar
by 80%

Eran Blanchinsky, CEO of Better Juice sits down with us to discuss his newest invention that can take 80% of sugar out of juices.

ERAN BLANCHINSKY, BETTER JUICE, INNOVATION

Keep One Foot
in the Familiar

Barb Stuckey, President and Chief Innovation Officer of Mattson, joins us to discuss how to successfully drive future innovation.

BARB STUCKEY, MATTSON, NPD

Build a Brand
Across Categories

Paul Neumann, VP of Product Development at Califia Farms discusses building a brand that can be used and thought of in multiple categories.

PAUL NEUMANN, CALIFIA FARMS, INNOVATION

Innovation in
Pet Food

VP of Innovation Greg Kean from WellPet discusses how pet food is evolving with consumers today.

GREG KEAN, WELLPET, INNOVATION

Strike Gold in a
Crowded Category

Honest Tea co-founder Barry Nalebuff joins us to discuss what it takes to create a stand out brand in the beverage industry.

BARRY NALEBUFF, HONEST TEA

What's New in
Plant-Based? Sushi!

CEO of Ocean Hugger Foods, David Benzaquen discusses a new era of plant-based foods—specifically seafood.

DAVID BENZAQUEN, OCEAN HUGGER FOODS, NPD

Handle 100
Revisions or More

We sit down with Culinary Development Chef Nick Landry and discuss how to deal with the constant pressure of revisions.

NICK LANDRY, SOUTHEASTERN MILLS, NPD, R&D

Don't Cut Corners
with Innovation

In this episode, Consultant Chef Greg Grisanti digs deep into product innovation from a chef's point of view.

GREG GRISANTI, KETTLE CUISINE, NPD, INNOVATION

Food Farming
in Manhattan?

CEO Rob Laing of Farm.One talks about the revolution of food farming in the concrete jungle of Manhattan, New York.

ROB LAING, FARM.ONE, INNOVATION

If Steve Jobs Ran
a Meat Company

Pre Brands founder Lenny Lebovich talks about innovation in the meat industry and how he got his own brand off the ground.

LENNY LEBOVICH, PRE BRANDS

From Smart Batch
to Billionaire

Billionaire GT Dave gives the inside scoop on how he turned his kombucha beverage into a billion dollar business!

GT DAVE, GT'S LIVING FOODS

RXBAR/Insurgent
Brands Innovation

Vice President of Research and Innovation at RXBAR Eliana Pinilla-Ryhal talks about how RXBAR continues to innovate.

ELIANA PINILLA-RYHAL, RXBAR, INNOVATION

When Will We
Stop Eating Animals?

Best-selling author of Clean Meat, Paul Shapiro takes a deep dive into how close we are to replacing animal protein.

PAUL SHAPIRO, THE BETTER MEAT CO.

CBD as a
Food Ingredient

Get the inside scoop on everything you need to know about having CBD as a food ingredient.

JUSTIN SINGER, CALIPER FOODS

NPD Tips
for Gluten-Free

Former R&D culinary manager of Boulder Brands Sebastian Nava discusses all things NPD and how to target millennials.

SEBASTIAN NAVA, BOULDER BRANDS, NPD

Is CBD a Fad
or a Trend?

UPNA President Loren Israelsen discusses all things CBD and dives into how this billion-dollar industry is becoming larger than life.

LOREN ISRAELSEN, UNPA, CBD

Start with the
End in Mind

Certified culinary chef and senior product development scientist Kimberly Schaub talks NPD and why some companies struggle.

KIMBERLY SCHAUB, PEAS ON MOSS, NPD

Different Approaches
to Plant-Based Meat

In this episode, Adam Yee discusses different approaches to plant-based meat and what the future holds for this emerging market.

ADAM YEE, THE BETTER MEAT CO.

Why Some Food
Companies Innovate?

Eric Kiker of The Digestible Brand stops by TraceGains' studio to share successful strategies for innovation in food and beverage.

ERIC KIKER, THE DIGESTIBLE BRAND, NPD

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If You Can't Compete on Price, Compete on Consumer Experience