NexxtLevel Brands Podcast

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Hema Reddy is the Founder and CEO of Crafty Counter, a food company that specializes in nutrient-dense food that also is pleasing to the taste buds. Their flagship product, Wunder Nuggets, provides a well-balanced meal contained in every serving. Crafty Counter is designed to help flexitarian families have better choices so that they can help long term health and still have a positive impact on our planet.

Join G. Steven Cleere as he is joined by Hema to talk about flexitarianism, Hema’s Food Startups Podcast, and what is coming next for the Crafty Counter Line.

Here’s a glimpse of what you’ll learn: * [2:36] Background on Hema and the origins of Crafty Counter * [8:44] The longevity of Flexitarianism * [11:20] Challenges Hema had starting a commercial kitchen * [16:40] Selling in the frozen section versus the fresh section * [21:51] Marketing strategy for Crafty Counter * [28:13] Upcoming products that Hema is planning to add to the line * [32:08] The unique relationship children have with food * [36:48] Wunder Nuggets don’t need a dipping sauce * [37:42] Hema’s experience on the Food Startups Podcast * [40:29] Advice for developing brands

Resources Mentioned in this episode* Crafty Counter * Food Startups Podcast * LinkedIn for Hema

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In this episode, I speak with Dave Zilko, Co-Founder of Skinny Butcher. You’ll hear the amazing origin story of the “plant poultry” brand that was founded after Dave and his partner Jack built and sold Garden Fresh salsa to Campbell Soups for $231M.

Dave shares his passion for Skinny Butcher’s sustainability focus, hopes for a global flexitarian society, the fun marketing and branding strategy that has led to unusual promotions like the Stranger Things/Netflix promotion at Walmart, and inspiring stories that also appear in his book, “Irrational Persistence.” Skinny Butcher’s major successes partnering with Costco, Walmart and Kroger have consumers embracing the flavorful taste and ‘better for you’ pea protein meat replacement products that offer a kinder gentler option for our planet.

The “NexxtLevel Brands Podcast’ is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals.

Discussion Points The origin story of Skinny Butcher –“Two flunkies from Detroit” launching in the plant-based protein space * Focusing on flexitarians - this category needs* to happen for the planet * Impossible burgers at Burger King - making this movement mainstream * Focusing on the Costco customer and buyers - Skinny Butcher outperformed expectations * Pandemic challenges - retailers are still struggling with supply chain * Copacking and Golden West * The virtual restaurant concept - licensed kitchens prepare Skinny Butcher recipes, and you order on apps like Uber Eats * The unusual Netflix promotion with Walmart and Stranger Things – there are more in the works! * Planned expansion of Skinny Butcher from chicken to turkey, fish, sausages, etc. * Pitching to buyers - fun branding connects with consumers * Words to Grow By: “Irrational Persistence!”

Resources:Irrational Persistence: Seven Secrets That Turned a Bankrupt Startup Into a $231,000,000 Business

Skinny Butcher

Dave Zilko LinkedIn

NexxtLevel Brands Website

G. Steven Cleere LinkedIn

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Today I’m welcoming back Hector Saldivar, founder of Tia Lupita Foods. I last spoke to Hector in November of 2020, and I’m excited to find out how he and his company have progressed since then.

Tia Lupita Foods are inspired by Mexican recipes from Hector Saldivar's Mom and her family kitchen. Their flavorful sauces and snacks use healthy, sustainable ingredients, and Tia Lupita was the first company to introduce nopales (the highly sustainable Mexican prickly pear cactus) to the U.S. market. The four product lines currently produced by Tia Lupita are hot sauce, tortillas, tortilla chips, and salsa macha. They focus on cutting out preservatives, using gluten-free ingredients, no sugar, and very little salt. Tia Lupita is “On a mission to help save the world, one taco at a time."

In our discussion, you’ll hear what has been happening since we spoke last, pandemic challenges with shortages of ingredient supplies and glass for bottles, and most recently the scarcity of sunflower oil because of the war in Ukraine. Hector will explain some of the tips and tricks that they employed to get people to buy their products during a time when in-person sampling was not happening, and he shares his thoughts and experiences with fundraising, investors, and crowdfunding.

Discussion Points * The latest updates since November 2020 * Supply chain issues during pandemic - Ingredients/logistics issues in 2022, 2021 had glass shortages, recently no Ukraine sunflower oil * Hector’s initial vision only included hot sauce, but now, with a channel and consumer strategy still the same, there are four different lines – hot sauce, tortillas, tortilla chips, salsa macha * Biggest hurdle - money/investors * Tia Lupita’s funding challenges - you need a capable team to run things while you raise money. Pre-seed, seed round, crowdfunding (it’s so positive because it’s always a yes) * Background on Tia Lupita - she’s my mom, but she’s YOUR tia…shipped Hector care packages with her family hot sauce * Reading labels is now the norm - tired Mexican legacy brands were not keeping up in the U.S. retail market * Selling to 4-5 different buyers for the product lines * New lines in the future? Not right now. We are in 4000+ stores. We need to streamline our distribution * The challenges of sampling during the pandemic -using influencers on social media, reviewing sampling services, giving free products to store staff in one account that was struggling - they are now Tia Lupita’s biggest cheerleaders * Words to Grow By: lift as we rise, thrive to survive

Resources: Tia Lupita Website

Hector Saldivar on LinkedIn

NexxtLevel Brands Website

Steven Cleere LinkedIn

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Today I’m welcoming back Kellie Lee, Creator and CEO at Rowdy Prebiotic Foods Company, for an update on her entrepreneurial journey.

Kellie developed Rowdy bars when she was creating convenient, real foods to take on hikes with her husband. What makes Rowdy products special is YaconRoot - the unique prebiotic, naturally sweet ingredient that has become the foundation of all Rowdy offerings. Rowdy is committed to empowering people to better digestive health so they can restore balance and get back to being themselves, so they can “get back to being Rowdy.”

In this episode you’ll hear how Rowdy has expanded and grown since the founding of the company, what effects the pandemic had on the industry and on Rowdy bars, how the company expanded with four flavors of collagen powders, and some advice for other entrepreneurs thinking of entering this space.

Discussion Points * Reviewing how Rowdy bars got started * Kellie’s only future vision was to get into Whole Foods * First distribution beyond local - Sprouts nationwide, adding more flavors * How the pandemic hurt - launching in April 2020 * YaconRoot prebiotic is key for all bars and powders * Expansion into collagen powders * Kellie is surprised that more people don’t know what they are eating/reading labels * Financing - starting and scaling * Growth and sales - launching a commission-only sales force for non-traditional channels * Planning an exit strategy – 5 to 7 years * Words to grow by: “Stay the course”

Resources: Kellie on LinkedIn

Rowdy Bars Website

NexxtLevel Brands Website

Steven Cleere LinkedIn

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Today I’m welcoming back Michael Movitz, of the Movitz group, and co- founding partner of Brandjectory, a one-of-a-kind relationship-building platform for early-stage CPG founders and investors to help discover each other. We last spoke in October of 2020, so we have plenty to hear about Brandjectory and its journey since then.

Michael's career includes 16 years with SPINS at various senior-level positions in the Natural, Organic, and Speciality Products Industry, and in the Natural Products Division of the J.M. Smucker Company. He is the Founder and Managing Partner of The Movitz Group, an advisory group of industry experts that help early-stage conscious brands raise capital and build go-to-market strategies. He has spent 30 years in the CPG industry working with conscious and premium products.

In this episode you’ll hear how Brandjectory works today vs. when it began, some highlights of Brandjectory’s recent history including functioning as the contest platform for the Naturally New York Slam Pitch, and some general insight into the industry as it stands today.

Discussion Points * Michael was last on the podcast in October of 2020 * How Brandjectory works * The process - everything CPG all together at BrandJectory - investors are matched with brands on a “dating service” type of match maker * Business today vs original business plan - getting great value from virtual interactions/meetings * This year’s slam pitch -the Spring 2022 Naturally New York slam pitch details * The current state of CPG capital raising - Investors are holding back because of uncertainty, more strict and rigid, requiring a clear “path to profitability” * Canada’s new labeling requirements are highlighting anything over the recommended daily allowance * Sustainability - Organic was the thing for the last 20 years, and the next 20 are going to be about sustainability- carbon, food waste, social/animal welfare, environmental welfare, recycling/reducing, etc. * In a survey of 5-6-year-old kids, 85% want to ‘save the world’ * Acquisitions of smaller brands by the giants - how and why it sometimes doesn't work * “Better for you” products currently only comprise 15-30% of the market, real change will come when it’s made bigger inroads * Diluting founders’ equity/ raising capital from investors - striking a balance is not easy * Retailers are beginning to understand the cash flow needs of suppliers * Words to grow by: “There are seven days in the week, and ‘someday’ isn’t one of them”

Resources: Michael Movitz on LinkedIn

Brandjectory Website

NexxtLevel Brands Website

G.Steven Cleere LinkedIn

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Resources: Michael Movitz on LinkedIn

Brandjectory Website

NexxtLevel Brands Website

G.Steven Cleere LinkedIn

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Are you an eCommerce business in need of extra cash for inventory or marketing?

My guest today is Jay Puentes, Sales & Business Development Leader at Wayflyer. Wayfler provides flexible funding and actionable insights to the world's fastest-growing eCommerce businesses. They help businesses worldwide reach their growth potential by providing financing & analytics solutions to improve cash flow, drive sales & optimize supply chains.

Jay joined Wayflyer in 2021 from fintech start-ups ChargeAfter, headquartered in NYC, and GreenSky, headquartered in Atlanta, where he primarily focused on the eCommerce space.

In this episode, you’ll hear about how Wayflyer determines who and how much they will fund with unsecured cash deposited directly into your bank account. Wayflyer should be considered as a complementary source of funding, for primarily inventory and marketing, outside of your typical lines of credit or open facilities. While they have provided capital ranging from $10,000 to $20 million, their average customer requires in the $200-$300,000 range. And as Jay points out, even if you don’t qualify today, you may reach a qualifying level in just a few more months.

Discussion Points * #1 mistake CPG entrepreneurs make is not having access to capital * It’s a great time for entrepreneurs, low barriers to entry in eCommerce * Wayflyer’s founding story and background * Determining credit-worthiness - Wayflyer looks at revenue, profitability etc. and matches cash conversion schedule, a custom approach * No niche lending areas - anyone who sells a physical product * Success stories * Top line sales – average size $200,000-300,000. Wayflyer funds anywhere from $10K to $20M range. Even if you don’t qualify now, you may soon * Inflation and rates - Wayflyeris in collaboration with JP Morgan, offers complementary capital toyour line of credit or open facility. * How deeply does Wayflyer dig into your books? They analyze Shopify/Amazon revenue, looking at your future/where you are now * Process - fill out a consult form first on the Wayflyer website, then chat about feasibility * Buy Now/Pay Later - consumers now expect it, Wayflyer’s money is unsecured, cash into your account * Seasonal businesses - need to know terms and lead times to match cash to cycles * Building the Wayflyer team - fast growth over last 14 months, working with biggest names in eCommerce, Q4 is biggest time of the year * Words to grow by: Founders and CEO’s - don’t wait til the last minute to discover what capital is available, understand your options!

Resources: Wayflyer Website

Jay Puentes LinkedIn

NexxtLevel Brands Website

G. Steven Cleere LinkedIn

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Are you an eCommerce business in need of extra cash for inventory or marketing?

Jay joined Wayflyer in 2021 from fintech start-ups ChargeAfter, headquartered in NYC, and GreenSky, headquartered in Atlanta, where he primarily focused on the eCommerce space.

Resources: Wayflyer Website

Jay Puentes LinkedIn

NexxtLevel Brands Website

G. Steven Cleere LinkedIn

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In this episode we are following up with one of our previous guests, Stephen Caldwell. Stephen fell in love with Swiss Röstis in his travels and brought this delicious Bern tradition back home. He and his wife Lory have been perfecting the recipe and serving them to family and friends ever since.

Rosti Stuft Spuds have been on a white-hot trajectory since the company started in 2019. For 2023, Stephen has forecast that they will utilize 3.5 million pounds of potatoes. From buying out his partner and rebranding, to over 50 wildly successful appearances on QVC, and URosti’s placement in convenience stores across the country, every single person who tastes them loves URosti Stuft Spuds.

Discussion Points

Stephen tells us what a Swiss Rosti is and why he fell in love with them
Serial entrepreneur and foodie - developing the Rosti at the OSU Food Innovation Center
Anyone who tastes them, they buy – consumers AND store buyers, 4000 samples eaten in 2 days of a demo
QVC execs tasted Rosti’s at the Fancy Foods Show and invited them on -sold out. 50 shows in two years!
Challenging issues through the pandemic - potato supply, supply chain logistics
Pitches, partners, and building relationships - nothing felt right, Stephen bought out the company to “do it himself”
Rebranding – needed to explain the product better
Frozen potato sections in any store – supply chain issues, something is always out of stock
The convenience store blowout of Rosti Stuft Spuds
The new flavors - Swiss jalapeno and breakfast options
Potato crops/supply - this year was not great but Stephen has a secret supply - forecasted to need 3.5 Million pounds for next year
Stephen prefers “founder” to CEO or President
The future is bright for Rosti Stuft Spuds

Resources:

Stephen and Lory Caldwell - LinkedIn

Urosti Website

NexxtLevel Brands Website

Steven Cleere LinkedIn

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Discussion Points

Stephen tells us what a Swiss Rosti is and why he fell in love with them
Serial entrepreneur and foodie - developing the Rosti at the OSU Food Innovation Center
Anyone who tastes them, they buy – consumers AND store buyers, 4000 samples eaten in 2 days of a demo
QVC execs tasted Rosti’s at the Fancy Foods Show and invited them on -sold out. 50 shows in two years!
Challenging issues through the pandemic - potato supply, supply chain logistics
Pitches, partners, and building relationships - nothing felt right, Stephen bought out the company to “do it himself”
Rebranding – needed to explain the product better
Frozen potato sections in any store – supply chain issues, something is always out of stock
The convenience store blowout of Rosti Stuft Spuds
The new flavors - Swiss jalapeno and breakfast options
Potato crops/supply - this year was not great but Stephen has a secret supply - forecasted to need 3.5 Million pounds for next year
Stephen prefers “founder” to CEO or President
The future is bright for Rosti Stuft Spuds

Resources:

Stephen and Lory Caldwell - LinkedIn

Urosti Website

NexxtLevel Brands Website

Steven Cleere LinkedIn

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In this episode we are following up with one of our previous guests, Will Nitze, Founder and CEO of IQBar. We last spoke to Will before the pandemic, so our discussion will cover the last few years and what’s been happening at IQBar, the pandemic and how it affected the company, and future ideas for new product categories.

IQBar’s mission is to empower doers with superior brain and body nutrition. IQBAR makes plant protein bars and IQMIX hydration sticks packed with functional compounds. Every IQBAR product is brain and body nutrition, 100% plant-based, with vegan, nutrient-dense ingredients, low carb and zero gluten, dairy, soy, and no GMOS.

Discussion Points

Will’s experience during the pandemic with demand and supply chain issues
Formula changes - Inulin shortage, pea protein
New hydration product line - delivering nutrients with powder packs, retail strategies
Building the IQBar team - keeping it small and lean, evolving with growth
Sales calls and account management - the founder doesn’t always have time
R & D for bars - less skus are better, but some special editions create excitement
Customer feedback - the Costco roadshow garnered 10,000 conversations
Looking at future categories - Will likes “habitual” items relating to things like sleep, coffee, etc.
Fundraising and capital - raising less money more often
Words to Grow by: “Think bigger” - it sounds trite but it’s a good idea to take bigger swings

Resources:

Will Nitze LinkedIn

EATIQBAR.com

NexxtLevel Brands Website

Steven Cleere LinkedIn

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Today’s guest is Mac Anderson, Co-Founder & Chief Commercial Officer at Cleveland Kitchen. Mac and his siblings were raised in a culture of natural foods - their mom is a trained Chef who started a natural food co-op in Ohio way before such things were widespread. Join us as we discuss the origin story and rocket to success of this family business, how they gained retail placement, their acquisition of a pickle-manufacturing plant in CA, and the growth Mac sees continuing and building in the fermented foods category.

Cleveland Kitchen uses the finest ingredients to make the best tasting sauerkraut, kimchi, pickles, dressings and marinades. Their kraut, kimchi, and pickles have a delicious crunch thanks to their rustic cut and their dressings and marinades provide a rich, flavor-packed boost of fermented vegetables that is a perfect addition to any meal. Cleveland Kitchen creates world-class culinary fermented foods for all. Fermented foods are regularly consumed within European and Asian cultures and now U.S. consumers can simply (and deliciously) do the same.

Discussion Points

Mac’s background and early years
Fermenting became a business concept for the family around 2014, fortunately right at a crest of popularity for fermented foods and drinks
How are Cleveland Kitchen’s foods presented, fresh and refrigerated or shelf stable?
Retail plans for Kraut - started with local Giant Eagle in Cleveland
The grocery strategy that won - selling in the produce section (vs. deli) doubled sales
Retail placement grew to Target, Albertsons, Publix, and Walmart
A certain giant retailer asked them to provide pickles - so they acquired a pickle manufacturing plant in CA
Pickles - are they that different from producing Kraut?
The “pandemic effect” was a complete boon to Cleveland Kitchens – fermented foods, gut health, changing food choices, immunity boost – Cleveland maintained 99% on time/in full even in the pandemic
Investors and capital - the Korean/German couple who was the perfect first investor
Co-packers - it may have been an easier route but they wanted to own their own destiny
How does the future look? Cleveland Kitchen is seeing double digit growth on grocery shelves over the past 18 mos.
Words to Grow by: always be scrappy and strategic, act like you don’t have a big budget, and don’t do things just for the sake of ‘growth’

Resources:

Mac Anderson LinkedIn

Cleveland Kitchen Website

Cleveland Kitchen Instagram

NexxtLevel Brands Website

Steven Cleere LinkedIn

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Today’s guest is Seth Goldman, Co-Founder and Chief Change Agent of Eat the Change®. Seth is also the Co-Founder of PLNT Burger, Honest Tea, and Chair of the board of Beyond Meat.

Seth has been widely recognized for his “serial” entrepreneurial success and impact, including Ernst & Young’s Entrepreneur of the Year in Greater Washington, the Washington DC Business Hall of Fame, Beverage Industry magazine’s Executive of the Year, Beverage World’s #1 Disruptor and Partnership for Healthier America’s CEO of the Year.

Join us as we talk about Seth’s path to Honest Tea and what happened when Coke acquired them (and then discontinued the product), the plant-based meat industry, and the potential of the “cultured meat” concept, the “snackification” of U.S. diets, and he’ll also share some tips and lessons learned for other entrepreneurs just getting started in the natural food and beverage space.

Eat the Change® is on a mission to create chef-crafted and nutrient-dense snacks that are kind to the planet. With planet-based commitments, they are expanding the possibilities and the impact of planet-friendly foods. Eat the Change is inspired by, and committed to, expanding the possibilities of what a more sustainable food system could look like through avoiding sugar, corn, rice, wheat, potatoes and soy, using fungi and plants, supporting organic farming, democratizing planet-friendly foods, and minimizing waste.

Discussion Points

Seth’s career before Honest Tea
The New York run in Central Park that led Seth to discover, “There’s nothing to drink”
Placement in Whole Foods Mid-Atlantic stores
Coke’s new venture group inquired about acquiring Honest Tea
What went wrong? Honest Tea may have been too small for Coke to scale
Seth didn’t relax after selling Honest Tea
The pandemic and its effect on Seth’s businesses
Meat alternatives – plant-based is efficient and growing, “cultured meat” – how do you market it?
Mushroom Jerky
Stats around lack of vegetables in the U.S. diet are staggering
“Snackification” of our diets, school meals
Balancing “mission” with product
Entrepreneurs cannot offer a “me too” product - it’s too competitive
Eat the Change is trusted to be family friendly, nutritious, planet-friendly, organic, and responsibly sourced food
Even with supply chain interruptions, the consumer can still get 98% of what they want, when they want
Words to Grow by: Fat Albert/Bill Cosby, “He who throws mud, only loses ground”

Resources:

Seth Goldman LinkedIn

Eat the Change Website

NexxtLevel Brands Website

Steven Cleere LinkedIn

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My guest today is Austin Kelly, CEO at Willamette Valley Pie Company in Oregon. I speak with Austin about how Willamette is growing their business– carefully self-financing, planning their expansion slowly and naturally. Their products occupy a premium, artisanal spot in the frozen pie category, and continue to be hand-crafted from berries grown and frozen in their family-owned, vertically integrated manufacturing plant and farmland in Salem, OR since 1999.

Austin’s own background started at the age of 15 working in a cherry orchard, and later at Dave’s Killer Bread, so as he puts it, “Berries plus baking equals pie.”

Willamette Valley Pie Company has grown berries in the bountiful Willamette Valley for three generations and each of their pies and cobblers are still hand-crafted with all-natural ingredients. Willamette knows that sharing dessert can create special family connections. What began as a small cannery-style operation in a backyard warehouse quickly grew into Willamette Valley Pie Company – a family-owned and operated business – producing the best pies around! You can order pies directly online, or visit their country store which opened in 2009, located in Salem, OR on the same property as their processing plant and flagship bakery. Look for a new cream pie line to debut this fall.

Discussion Points

Background and history of Willamette Pie
Austin’s bakery + fruit background and career led to ‘pie’!
Coming in as leadership at Willamette – where were the areas for growth?
Capturing space as a premium product in the frozen pie cases
Covid effects? Frozen pies did very well
Willamette continues to self-finance, no investors
The response to inflation- created some innovation and smaller pies to contain costs
2022 is shaping up to be a good fruit harvest
The origin of Marionberries
Prepping for the fall/holiday pie season- new cream pie launch
Organic– Willamette consumers are more interested in farm origin than organic
Where to find? Shipping direct to consumer, Whole Foods and Kroger
Words to grow by, Maya Angelou “People always remember how you made them feel.”
Reach out to us with show and guest ideas

Resources:

Austin Kelly LinkedIn

Willamette Valley Pie Website

NexxtLevel Brands Website

Steven Cleere LinkedIn

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Have you ever wondered exactly what’s in that “imitation crab” meat that is available in every grocery store? This same ‘imitation crab’ is also in every California sushi roll, seafood salad, and many other prepared seafood dishes. It’s “surimi.” Surimi is real fish, made from wild-caught Alaskan pollock/whiting. It first appeared in the U.S. in the early 80s, when it was brought over from Japan and became a staple in North American grocery retailers.

My guest for today’s episode lives and breathes surimi every day. Daryl Gormley is the CEO of Aquamar Seafood. They produce only the highest quality and sustainable surimi products in styles that meet the needs of food service, retailers, value-added processors, and consumers.

Aquamar® has decades of surimi seafood experience, proprietary production technology, and operational efficiencies to manufacture premium quality surimi seafood products. Its mission is to provide the highest surimi product quality and value while building customer satisfaction through superior service.

I talk with Daryl about surimi and its history, how it is made, the sustainability and low cost of this healthy protein, and the many possibilities for utilizing surimi globally to make healthy sustainable protein more accessible – both to everyday consumers and to those who are food insecure.

The “NexxtLevel Brands Podcast" is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals.

Discussion Points

What exactly is surimi?
Daryl’s background and path to CEO of Aquamar
The seafood industry is very different than other food industries
Aquamar has unique advantages – sourcing and consumer focus
Aquamar focuses on developing options for consumer needs
The fresh fish left over after filets are taken = surimi
Surimi appeared in the late 70s, and early 80s from Japan, thousands of years of history
Can surimi be a ‘gateway’ to loving seafood?
Not much innovation in its 40-year history
Where/who is Aquamar targeting with sales?
How the pandemic affected Aquamar
Aquamar’s plant-based product line, and cellular meat
Food insecurity, lack of access to healthy protein

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‘Get Your Brand PR Started!! – Gloria Chou on the NexxtLevel Brands Podcast!

Steve’s guest this week is Gloria Chou, Consumer Products PR expert, mentor and pitch expert. Gloria talks today about how important Public Relations is; how it is different than advertising and also, how Founders and small team members can actually do their own PR.

Steve starts off by making the claim that this show has ‘thousands of dollars’ worth of learning in it, mainly because getting Brand awareness – and then product trial – are the two essential elements in growing a Brand.

Gloria discusses her previous work in State Department and in helping friends to launch their new CPG business; she agreed to help spread the word. In calling thousands of editors and reporters over time, she has created a proprietary 3-step CPR Pitching Method™, one that’s helped thousands of bootstrapped small businesses get over a combined 1 Billion organic views in top-tier outlets such as the New York Times, Vogue, Fast Company, Forbes and more.

Cracking the code wasn’t easy, Gloria relates, but it is something that Founders can do – and a Founder’s story is really the most compelling kind of business information out there.

She also talks about how the 3-Steps make for a great start for Founders and small company team members to get started in PR.

First, you have to establish your ‘Credibility’ – your story and your brand's story. Are you using your Grandmother’s Brownie Recipe? – Do you suffer from a food allergy, and so you invented a snack you could eat? All of these are part of your credibility.

Second in the 3-Steps is ‘Point of View’ – how you approach the industry or the problem-solving – and why is it different from General Mills or Tyson? Maybe you are trying to save the planet – or give diabetics something that tastes good but is still healthy. All part of your POV.

Links -

Gloria Chou LinkedIn - https://www.linkedin.com/in/gloriaychou/

Gloria Chou PR - https://www.gloriachoupr.com/

Steve Cleere LinkedIn -https://www.linkedin.com/in/gscleere/

NexxtLevel Brands - https://www.nexxtlevelbrands.com/

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If you think today’s episode is going to be filled with boring legalese, think again. Not only are many entrepreneurs reticent to involve a legal expert, but they tend to think of them merely as risk-mitigators. But stop to consider – your business could attract bigger initial financing, celebrity partners and endorsements, and maybe even a higher exit sale/acquisition price if you have a CPG legal powerhouse like Ryan Lewendon on your team.

Ryan’s firm, Giannuzzi Lewendon, plays an active role over the life span of a consumer product company, from the beginning of an idea to growing the company to a successful exit, and beyond. Their firm has served as counsel to a vast array of industry leaders, entrepreneurs, and founders in the food, beverage, lifestyle, beauty, and wellness sectors, helping them clear day-to-day hurdles and navigate opportunities toward an acquisition. Ryan’s clients run the gamut from young brands to mature companies – first-time entrepreneurs and recent MBA graduates to seasoned, serial entrepreneurs in the CPG space. Ryan has overseen the growth of hundreds of brands in the consumer section, including VitaminWater, BodyArmor, Suja, Four Sigmatic, Recess, Coconut Cartel, Alfred Coffee, and Your Super.

We’ll talk about trademarks, protecting secret recipes and formulas, finances and financing, celebrities and how their involvement has evolved from taking a few photos with products to being full partners working the booths at trade shows, and the U.S. cannabis market that is poised to explode once there is federal legalization.

Discussion Points

Ryan got hooked on CPG after running a bar in New Orleans
Ryan doesn’t go to court for you, he is an expert in the operations of CPG companies
There is a pressing need for attorneys who understand the industry
Trademarks– when, where and how
Protecting secret formulas and recipes
When should you start working with legal experts?
Investors look more favorably on companies with legal experts
Celebrity endorsements– what do they look like these days?
Celebs and mission-based companies
Working with “Re-founders” – they sold but want to buy back
CBD, FDA, and cannabis
Words to grow by: “Grow intentionally, and cautiously, over the next 12-18-36 months.”

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Discussion Points

Ryan got hooked on CPG after running a bar in New Orleans
Ryan doesn’t go to court for you, he is an expert in the operations of CPG companies
There is a pressing need for attorneys who understand the industry
Trademarks– when, where, and how
Protecting secret formulas and recipes
When should you start working with legal experts?
Investors look more favorably on companies with legal experts
Celebrity endorsements– what do they look like these days?
Celebs and mission-based companies
Working with “Re-founders” – they sold but want to buy back
CBD, FDA, and cannabis
Words to grow by: “Grow intentionally, and cautiously, over the next 12-18-36 months.”

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Did you know that humans are hard-wired to crave calorie-dense foods at bedtime? This traces all the way back to prehistoric times. Currently, over 80% of Americans snack regularly at night, and every week, over 700 million nighttime snacks are consumed resulting in a weekly spend of over $1B. The most popular nighttime snack choices are known to be unhealthy and also disruptive to sleep quality: cookies, chips, and ice cream top the list.

Today’s guest is Sean Folkson, Founder and CEO of Nightfood. When Sean went online looking for healthier late-night snacks, he was disappointed to find zero options specifically made for better sleep. Knowing that most people are going to snack at night anyway, he founded Nightfood to deliver snacks formulated by sleep and nutrition experts to satisfy nighttime cravings in a better, healthier, more sleep-friendly way. Hotels across the United States are adding Nightfood sleep-friendly snacks for their guests, and Nightfood is now publicly traded as $NGTF.

I’ll speak with Sean about his journey from his initial product offering of bars, to the realization that people still want to eat cookies, chips, and ice cream at night, so why try to get them to switch to bars? Sean went on to create a variety of sleep-friendly ice cream flavors that are now becoming available in more and more hotel chain lobby stores, where the business of sleep is the main focus.

Discussion Points

Sean’s early years and late-night snacking and sleep disruption.
Online searches found nothing for night snacking
Did you work with certain industry research? Do an incubator?
How funding tech startups is completely different than food and beverage startups
The initial offering of Nightfood bars did not catch on
Switching to ice cream brought tons of media coverage, hotel placement
Late 2022 will see cookies and chips launch
Expenses, loss of capital, wife’s wavering support
Copackers and distribution
Why Nightfood is a ‘better for you’ solution
The captive hotel audience is perfect for Nightfood
Did you model a plan? Do a one-sheet?
The change in consumer behaviors due to pandemic

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In our previous episode, we talked about having a great idea for a food product and how to consult the Food Innovation Center about creating it, but Greg Vetter of Tessemae's simply brought in a tub of lettuce with his secret dressing on it and walked out of a Whole Foods buyer meeting with an order. After selling 600+ bottles in five days simply doing in-store demos, Tessemae’s dressing became an instant phenomenon at Whole Foods and soon expanded exponentially through the state, the region, and eventually the whole country.

From its fascinating beginning in an Annapolis MD Whole Foods store, where Greg Vetter and his family made dressing at night and drove it to Whole Foods stores on Fridays, doing demos every weekend, to getting the call from Walmart asking if they could develop a shelf-stable version for them, Tessemae’s trajectory was almost inconceivable.

The origin of this great dressing came from Greg’s mom Tesse - who had to figure out a way to get her kids to eat their veggies while staying healthy. Because serving a dressing full of artificial ingredients was not an option, she created and perfected her own all-natural recipe. When her oldest son, Greg, realized how great it was, he said, “Mom, let’s go into business together and make this for the world!” As Tessemae's All Natural grows its product line around the globe, the commitment to healthy eating and healthy living remains the core of the company's mission.

Join us as Greg tells me about his initial “ignorance” of the food production industry, their growth and learnings from 2009 through today, and how they plan to keep innovating flavors and products under the Tessemae's brand.

Discussion Points

What drove you to create a product in the refrigerated/produce section?
How Greg’s neighbor broke into his house to steal his mom’s dressing, and the a-ha moment this created
Cold calling Whole Foods stores until he got a yes
The panic of getting the first order and paperwork from Whole Foods
When did you think about using a copacker?
Transitioning to buying their own manufacturing plant
How is the responsibility distributed among family members?
The pros and cons of working in the produce section
How Walmart came calling one day for a shelf-stable product
Any supply chain issues due to covid?
Our issues are hitti

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Do you have a prize-winning recipe that you think could make a great product to sell at retail? The Food Innovation Center is ready to help you convert your grandma’s secret sauce recipe into a retail-ready, safe, scalable product that’s ready for the grocery store shelf.

My guest today has been called the million-dollar palate because she is leading that team that is able to transform your next big idea into a retail product. Sarah Masoni, Product and Process Director at the F.I.C. in Portland, OR, has an infectious laugh and self-effacing humor that makes her a very entertaining guest. Sarah works with food entrepreneurs and small to mid-sized food companies to help them create foods and beverages focusing on specialty foods. She has over 30 years of experience working in the food industry including quality control and assurance, research and development, product scale-up, ingredient sourcing, ideation, and product evaluation. She is a fellow podcaster, and teaches entrepreneurial classes at The Food Innovation Center (FIC) Agricultural Experiment Station is located in Portland, OR.

The FIC is a resource for client-based product and process development, packaging engineering and shelf-life studies, food safety, and consumer sensory testing. Research work is conducted to develop innovative processing, packaging, and traceability technologies, and to address food safety challenges. The FIC also engages in scholarly research in agricultural economics and marketing. The Agricultural Development and Marketing division of the Oregon Department of Agriculture (ODA) is located at the FIC, providing local, national, and international marketing access and development. Clients include producers, processors, marketers, and entrepreneurs. The FIC is committed to taking food products to market and advancing Northwest foods.

In today’s episode, I speak with Sarah about her family background that led to her career, her success stories, and how the FIC is organized and functions to assist food entrepreneurs to get their dreams onto retail shelves.

Discussion Points

Sarah’s background – academics and her food science dad
Who are the clients at the FIC?
Cyclical foods and development during downtimes
The biggest challenges in this industry
You can’t judge ‘way out’ product ideas- you never know what’s going to be successful
$25 truffles and cricket ranches
The FIC oversees 1200 specialty crops, 13 regional specialty centers, Farm to school programs, and more
The pandemic and how it affected business

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Daniel Smith enjoyed healthy snacks while studying at school. He loved flavored almonds - but what a mess! I’m sure you are familiar with that salty, greasy hand scenario when you finish off a package of Blue Diamond nuts, for instance. That’s how his idea for infused almonds came about. As founder and CEO of Recipe 33, Daniel set out to innovate a largely stagnant category.

Through a unique, slow, craft process, Recipe 33 infuses nuts with flavors like black truffle, smoky serrano, cinnamon vanilla, and lemon rosemary. The infused almonds are not just a great source of protein, but perfect to enjoy while using your computer, phone, or tablet, reading a good book or magazine, or playing your guitar or video game.

In today’s episode, I speak with Daniel about the recent Natural Products Expo show, his process for development at Recipe 33 and his marketing, distribution, and plans for the future.

Discussion Points

What are “infused” nuts?
Did you plan to develop this product or did you look for space in the market?
Recipe 33’s unique flavors are not meant to compete with huge players like Blue Diamond
The unique flavors may need some introduction to consumers, how did you work through the pandemic without demos?
Differences in Daniel’s business plan vs. reality
What did you look at for distribution options?
Recipe 33 future plans– new nuts, flavors, and functional snacks
Business functions that Daniel outsourced as a solopreneur
Daniel’s success being a “local” producer
Expo west had an incredible turnout, 57K attendees? Did you see anything super innovative?
Words to grow by: Discipline, focus, and put yourself in uncomfortable positions, don’t get complacent.

Resources:

Daniel Smith LinkedIn

Recipe 33 Website

NexxtLevel Brands Website

Steven Cleere LinkedIn

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My guests today are Ani Collum and Doug Siegel, the co-founders of Zolt, a company that offers “plant-powered super drink” powders with amazing functional ingredients like reishi mushrooms, ashwagandha root, green and black tea, guarana, and many more. Each formulation of adaptogens, antioxidants, and terpene botanicals is tailored to key areas of human function like sleep, immunity, energy, balance, and overall cognitive performance. Plants survive and thrive by releasing endogenous biochemicals that help them flourish under various circumstances (some of them really extreme) and many of those plant botanicals can help humans perform at their best, too.

We’ll hear from Doug and Ani about their partnership, how the product line was started with a personal story of Doug’s, and some of the challenges along the way in their journey to success.

Discussion Points

Doug and Ani background, expertise
What is Zolt all about? Why should we drink it?
Zolt is powder sold in “mixie sticks” – why powder instead of ready-to-drink?
Meeting ESG goals with powder product
Zolt came about with a unique story, during the pandemic
How do the two of you divide your duties?
Co-founding is so much easier than solo-preneuring
Doug describes the 40-something male’s “Men-o-Pause” syndrome
Zolt lives ‘up’ to high standards, never ‘down’ to pricing
Beginning as DTC in a pandemic was a great way to get momentum for retail
The extreme focus on Zolt ingredient sourcing/integrity
The CBD market and its challenges – FDA, marketing, and oversaturation
FB and Instagram ads won’t allow “unregulated” product advertising
Any major roadblocks or challenges?
Words to grow by: Ani- “Don’t be afraid to ask why at every turn”, and “think like a customer”
Words to grow by: Doug - Robert Frost’s “The Road Not Taken” – you’ll never regret trying something!<

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Matt Weiss is the Founder and CEO of RIND Snacks, a better-for-you snack company focused on whole fruit nutrition. After a nearly two-decade career in finance, Matt launched RIND Snacks in 2017 and returned to his family's health food roots. His passion for whole foods snacking was inspired by lessons he learned from his great-grandmother, Helen Seitner, a health food pioneer who operated a well-known natural food store in Michigan in the 1920s.

RIND Snacks’ dried fruit snacks maximize nutrition while minimizing waste by focusing on the power of the peel. Today, Matt’s company sits right at the intersection of two of the most powerful trends in CPG: functional nutrition and sustainable snacking. Through the company, Matt continues his great-grandmother's legacy of sustainable snacking with a modern twist by encouraging his consumers to keep it real and eat the peel.

Here’s a glimpse of what you’ll learn: Matt Weiss explains how RIND Snacks came about and talks about the benefits of eating fruit peels

How Matt became a food entrepreneur, how his great grandmother influenced him, why he chose to work with dried fruits, and how he started making his snacks at home

How Matt found the capital he needed to start his dried fruit business

Matt’s experience selling his products on the Amazon marketplace and how the COVID-19 pandemic impacted his business

The challenge of food waste and how RIND Snacks helps cut waste and promote sustainability

The disadvantages of adding sugar to fruits and the types of fruit Matt uses to make RIND Snacks

The new products RIND Snacks has been creating and how Matt positions and sells his snacks in retail stores

Matt talks about a big challenge he faced growing his business and how he handled it

In this episode… The greatest concentration of fiber, vitamin C, and other important nutrients humans need are usually found in the part of a fruit that’s usually thrown away: the rind. Although there are many dried fruit snacks on the market, most of them have the peels removed and often contain added sugar.

An experience walking through a farmer’s market in California inspired Matt Weiss to start making dried fruit snacks from the peels of different fruits. He started by buying equipment from Amazon to dehydrate the fruits at home and decided to use fruits that were difficult to find in local stores. This wasn’t without its challenges: he later learned that he couldn't dehydrate some fruits with a home dehydrator and at one point ended up blowing out the power in his apartment. But, eventually, he found a winning strategy that just might work for you, too.

Matt Weiss, the Founder and CEO of RIND Snacks, is Steve Cleere's guest in this week's episode of the NexxtLevel Podcast, where he talks about building his dried fruits CPG business. Matt also talks about the benefits of eating fruit rinds, his grandmother’s influence on him, and how his company helps prevent food waste and promotes sustainability.

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In this episode, we’re welcoming back Alex Bayer, Co-Founder and CEO of Genius Juice for an update. Genius Juice was featured on Shark Tank, they received Bevnet Smoothie of the Year, and Alex is now the host of two podcasts –15 Minutes of Genius and Friday Vibes, and he’s here to tell us about the latest news and progress around Genius Juice.

Genius Juice is the world's first all-organic plant-based smoothie made from the whole coconut. It blends only two ingredients: organic coconut water and organic meat to make a creamy, delicious and clean smoothie. Founded in January 2014, Genius prides itself on having 'No Dumb Stuff' in its smoothies. NO Gums/Emulsifiers, NO Natural Flavors, NO Stevia or Monk Fruit, and NO Added Sugar.

Join us as we discuss how the pandemic and supply chain issues affected Genius Juice (or didn’t), the benefits of their appearance on Shark Tank, how their business plan has matched up to reality, and hear some great advice from Alex on projections, investors, margins, and not overdoing it with product distribution.

Discussion Points

Welcome back to the show Alex Bayer
Last time, you didn’t have a podcast!? Now you have two…
Time commitments and guest availability for 52 weeks of podcasts
How did your success escalate after Shark Tank?
The initial burst, and the long-term relationships from Shark Tank appearance
How did your business plan stack up against the actual results?
How did Genius deal with the pandemic– team and supply chain?
We want to do more team events, even though we are all virtual, we love being together
How is your business different now, than when you appeared on Shark Tank?
Being cautious about where you distribute your product– sales per door more important than the number of doors
The learnings from placement in 600 Publix stores in the Florida market
Pricing your product – promos vs. debuting at regular price
Any “Oh Shit” moments you want to share?
Pitching to investors, under-promising, over-delivering, investors never forget when you fall short of projections

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99% of people agree that food waste is a problem. The pandemic has accelerated many trends around the world, and reducing food waste is now at the forefront of the movement to reduce greenhouse gases and global warming. Thousands of major CPG brands and companies worldwide have “sustainability” goals that need to be met. One way they can meet these goals and increase profits is by using upcycled food ingredients.

Join me for an eye-opening and extremely inspiring talk with Turner Wyatt, CEO of the Upcycled Food Association. So far, they have ‘certified’ 200 products (just within the last nine months) that in aggregate have saved 800 MILLION POUNDS of food from going to waste. Imagine what those numbers will look like once they get through the next 200 products that are on deck to be certified and officially put back into the food chain in other CPG products.

The NexxtLevel Brands Podcast is hosted by G. Steven Cleere, Founder and “Chief Pot Stirrer” of NexxtLevel Brands. This show focuses on disruptors and thought-leaders from the Entrepreneurial Food, Beverage, and CPG Industry, but we also share tips from veterans and key suppliers that may help fellow CPG professionals achieve their goals.

Discussion Points

Tell us exactly what makes a product “upcycled”?
The pent-up demand we saw at the ExpoWest show
Every person throws away an average of $1500 a year in food waste
Your start was in food waste recovery, tell us how that came about?
How did you get from Denver Food Rescue to this?
The UFA was formed in 2019, what has the reaction been so far?
Over 200 businesses in 15 countries are now part of UFA
The “C-Suite” decisions (by the top execs– CEO, CFO, COO etc.) around sustainability
Retailers have so much power – just by putting upcycled food on their shelves
The Food Waste Funder Circle offers information, opportunities for investment and education
How is the UFA managing exponential growth, and what do you see in the next 5 years?
The UFA goal is at least “one upcycled product in every aisle of every grocery store”
If you’re worried about using “upcycled food” – you already eat it, in many different types of products
The impact of “empty shelves” at the grocer during the pandemic hit us all
Words to grow by: Le

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My guest today is Chris Smith, Co-Founder of Humblemaker Coffee. Its mission is not just to create craft premium coffee, but to shape an incredible future for children living with autism through opportunities to experience surfing, music, and the great outdoors. Humblemaker is on a journey to create coffee products and beverages for wellness-minded people who share a passion for the active outdoor lifestyle. Their functional beverages are zero sugar and contain natural ingredients and organic coffee. Humblemaker has an innovative approach to functional coffee and unique brick & mortar shop experiences.

Join us as we discuss the humble beginnings and challenges Humblemaker has gone through and how they are positioning themselves for success.

Discussion Points

You’re a ‘serial entrepreneur – why coffee?
Did you start by looking at what’s missing in stores, or with the coffee
When and why did you start adding wellness and tinctures?
Chris found he had to master CPG terminology
Did you start with a business plan or on the back of a napkin?
Bryan and Chris had to step away for a while due to Covid issues
How did Humblemaker have to pivot during Covid?
What about DtoC, did you do okay?
Why Humblemaker supports TenForAutism, their personal story
Targeting SoCal first vs. national rollouts
Any new products you can tell us about?
What, if any, supply chain issues did you have due to Covid?
Words to live by: Juggling and Hustling!

Resources:

Humblemaker Website

Chris Smith LinkedIn

Bryan Marseilles LinkedIn

TenForAutism.org

NexxtLevel Brands Website

Steven Cleere LinkedIn

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The biggest trends we’re seeing in the natural products industry (as evidenced at the recent ExpoWest 2022 in Anaheim this past March) are plant-based, regenerative, and upcycling/reducing food waste. Cool Beans’ whole food, plant-based, minimally processed frozen wraps are right on target.

In this episode, I’m speaking with Tyler Mayoras, founder, and CEO of Cool Beans. Tyler has over 20 years of private equity investing experience and is currently the Co-Manager of the $155 million Advantage Capital Food & Ag Fund. He invests in and helps scale growing food and agriculture companies. Tyler is involved with portfolio companies Shenandoah Growers, Farmhouse Culture, Snaxsational Brands, and NurturMe. He’s also an angel investor with a focus on sustainable brands including Simple Mills, Tiesta Tea, EVR Foods (Lavva), Spero Foods, and CB Food Company (Cool Beans).

Tyler became frustrated with what looked like vegan junk food on grocery store shelves and started making frozen wraps at home filled with clean, whole-food ingredients...specifically beans. Today we’re going to hear how Cool Beans wraps made it all the way to the store shelves, and hear what they’ve got in store for us very soon.

Discussion Points

Did you begin this Cool Beans journey as a vegan, or as an investor first?
Tyler’s origin story and preparing vegan plant-based at home
Did you look for your favorite foods, to replicate?
As a long-time CPG/food industry insider, didn’t you know this might be too difficult?
Did you begin with a business plan and all the things you’re supposed to do?
The Expo West 2022 was all about plant-based, and clean label trends
Three trends in the food industry:
Plant-based
Regenerative (planting a wide diversity of plants)
Upcycling ingredients/reducing food waste
You’ve been an investor, a mentor, an advisor, what’s your role at Cool Beans?
How did it go for you during the pandemic?
How have retailers done in handling the pressure?
Food buyers are loving the Zoom meetings, they can see twice as many new products without the

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Whether you are a decades-old brand or a start-up, there are do’s and don’ts to building your brand. Paul McDowall and Catherine Clark, founders of ClarkMcDowell agency, are here to share their insights on a few brands they’ve worked with through the years. Clarkmcdowall has three approaches to brand building: creating from scratch, transforming, and amplifying.

We’ll hear about the transformation of brands like Palmolive and the amplification of a brand like Kind Bars. Paul and Catherine’s long-time friendship/partnership shines through in the beautiful ways they work together. They call it “intelligence and imagination” - combining the strategic thinking brain with the graphic or creative brain– both have equally important roles and neither is relegated to that specific function.

Join us as we discuss old and new ways of branding, the effects that the lightspeed technology changes and generational changes may have on your branding direction, and some tips and tricks to think about, wherever you are in the branding process.

Discussion Points

How Catherine and Paul met and decided to work together
How ClarkMcDowell approaches branding
Storytelling and branding
Mission-based product branding
Keeping the important qualities when transforming older brands
How do you approach branding for a new startup?
Which is more fun– transforming an older brand or starting from scratch?
Lessons and learnings: Weight Watchers, Kind Bars, Clif Bars and more
How do you work with companies after the initial presentation?
Generational categories and how to speak to them
Disruptors and challengers vs. older, static brands
Advice from Paul and Catherine

Resources:

ClarkMcDowall Website

Catherine Clark LinkedIn

Paul McDowall LinkedIn

NexxtLevel Brands Website

Steven Cl

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Is there a food or product that you wish you could find in the grocery store or your local health food market? Why not try creating it yourself?

Juan and David, the co-founders of ChipMonk Baking, did just that. ChipMonk is a specialty baking business that focuses on creating low-carb, no added sugar desserts. Their mission, which originated from Juan’s experiences reversing and controlling his Type II diabetes with a low-carb diet, is to empower people through mindful nutrition. Using gluten-free ingredients, nut-based flours, and sweeteners with low glycemic impact, ChipMonk products are perfect for anyone trying to cut sugar out of their life.

Join us for an inspirational discussion about how Jose Hernandez and David Downing started their cookie company from nothing, trying to devise a product that would be palatable and safe for Jose as a diabetic. David tells us about the many lessons learned and advice he can offer to other entrepreneurs looking to play in the CPG space.

Discussion Points

Background on Jose and David– from diabetic issues in college to working for an airline, how the guys landed on cookies as their product
Many entrepreneurs begin by solving a personal problem
Crowdfunding for the company in the early days
E-commerce and direct to consumer lessons
How David and Jose were able to scale up from an Etsy-style sales model
Marketing and packaging– keto and paleo
A Houston Chronicle article blew their sales wide open
Economies of scale learned from Southwest Airlines model
Splitting the responsibilities with a co-founder - what works
Utilizing wholesale marketplaces like Faire, Mable, and Abound
Testing small-batch items with E-comm customers - Keto Donuts!
Email or message David on LinkedIn, he has advice to give

Resources:

Chipmonk Baking Website

David Downing LinkedIn

Jose Hernandez LinkedIn

Book:

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Did you ever think to yourself, “I could make a better smoothie than this!”? Our guest today had the same thought. Ted Volz is the founder of Clean Energy, a one-man operation that began producing clean label, fully organic, shelf-stable, one serving smoothie packets. He did all the research, ran the numbers, found a co-packer and 3PL provider, and put out a terrific product that is getting rave reviews. Ted did all this on his own, during a pandemic.

Join us for an inspirational discussion about how Ted Volz, a “numbers guy” with years of experience in accounting, became frustrated with the offerings he observed in the market and set out to create something better.

Discussion Points

Ted Volz’s inspiration to create a CPG product that met a certain need
Most packaged food is not “clean label” – Ted’s product is
Even if he couldn't meet the MOQ, a lot of contract manufacturers were willing to help him figure out his product’s path
The challenge of producing “clean label” packaged products
More and more people are becoming conscious of what they’re consuming because of the pandemic
Ted’s modeling and numbers scenarios
Clean Energy smoothies are starting small on their website and in running shoe stores, to fine-tune the product and presentation
Amazon is next for Clean Energy sales
The process of selecting a 3PL partner
Clean Energy is targeting the West Coast and pro-athletes next
To sum up– do your research

Resources:

Ted Volz on LinkedIn

Clean Energy Website

NexxtLevel Brands Website

Steven Cleere LinkedIn

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Do you want to know how the health and wellness trends of your customers may impact your business as the industry evolves? Join us for a discussion of the Murphy Research “State of Our Health Overview” that reports how we define health and wellness, how important are they in our daily lives, and how attitudes towards fitness and nutrition affect purchasing behavior, technology adoption, and personal happiness.

In this episode, I speak with Sarah Marion, Director of Syndicated Research at Murphy Research in LA. Marion is a cultural anthropologist, a market researcher, and a storyteller. Her work at Murphy Research moves between different types of data and finds the narratives that weave them together, connecting the dots across primary and secondary research, quantitative and qualitative information, trends and headlines.

Murphy Research is a full-service market research firm that understands that groundbreaking research lies at the intersection of science and creativity. They are known for innovative research design, rigorous execution, and enduring insights, and they offer quantitative and qualitative services to help clients with market assessment, brand strategy, product development, customer loyalty and engagement, and communications research.

Discussion Points

Sarah Marion intro/background
Tell us about “cultural anthropology” as it relates to this research
Do you decide what to research or do clients come to you?
How the “holistic health and wellness tracker” data has a three-pronged approach– trends in health, nutrition, and ‘mindfulness’
How Murphy Research can help you if you want to develop a new product
The methodology of Murphy’s research
Did you capture great insights or big shifts with the onset of the pandemic?
What surprised you most about those insights?
How do you bring ‘storytelling’ out of the data you collect?
Any shopping trends you can tell us about?
Steve’s test of BOPUS (“Buy Online Pick Up At Store”) at Walmart didn’t go well
Defining and tracking “mindfulness”
Some sustained social practices in health and wellness that are here to stay since Covid

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My guest today has already given us one inspiring and insightful episode, and I’m excited to welcome him back for an update. Jim Simon from JiMMYBAR! is a gifted serial entrepreneur who has built JiMMYBAR! into an innovative powerhouse in the CPG sector.

In this episode, we’ll discuss some of the challenges JiMMYBAR! faced during the early days of Covid, and how they were able to turn a dire situation into an opportunity for innovation. JiMMYBAR!has expanded its range of products outside of bars (most recently to keto pudding!) to establish itself as a formidable snack company.

From making drastic cuts in staff, converting to a virtual office, and heading off supply chain issues with their smart, nimble, family-based team, join us for a motivating discussion of how you too can look for CPG opportunities when times get “weird.”

Discussion Points

Jim Simon intro and background
The JiMMYBAR! transition from C-store to grocery, alternative, and private label business
Selling through Amazon and Shopify
The drastic cuts that were necessary due to Covid, and the resulting profitability
How JiMMYBAR! maintains momentum in new product development
The grocery walk through that led to their newest product
What Jim wishes he had known/done early in his journey– raised more money
JiMMYBAR! uses hundreds of “micro-influencers” for their social media marketing
Covid challenges and adjusting to selling to buyers over Zoom
Why a vertical business – the advantages and efficiencies of making your own products
What would you have done differently looking back now?
Can you give us some “Words 2 Grow By?”
Join us for Round 3 with Jim sometime in the future

Resources:

Jim Simon LinkedIn

JimmyBars.com Website

NexxtLevel Brands Website

G. Steven Cleere LinkedIn

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Udo Erasmus is the Co-founder of Udo's Choice, a health brand that can be found in Whole Foods and other health food stores nationwide. He began his natural food career by designing the machinery for making oils with health in mind and pioneering flax oil, which is now a billion-dollar industry.

Today, Udo is an acclaimed speaker and author of many books including the bestseller, Fats That Heal, Fats That Kill. He speaks at events hosted by Tony Robbins and Deepak Chopra, and has traveled to over 30 countries to conduct thousands of live presentations, media interviews, and staff trainings on oils, health, peace, and human nature.

Here’s a glimpse of what you’ll learn: How Udo Erasmus' background during the Second World War influenced his life and how he emigrated to Canada from Germany

Udo talks about working in biochemistry and genetics, his entry into healthy living, and what he’s learned about healthy oils

The reasons why Udo uses flax to make oil and his nutritional advice for increasing intake of healthy omega oils

How a ban on the importation of linseed oil by the FDA impacted Udo's business

Selling and positioning a health brand in Whole Foods

Does Udo's Choice serve the food service industry and how did they go global?

How the COVID-19 pandemic created more awareness about what people eat

Udo's advice to fellow entrepreneurs on dealing with tough times

In this episode... Omega 3 and 6 oils are very important for our health and wellbeing. However, most people don't pay attention to the type of oil they use in their cooking and this often prevents them from getting necessary nutrients.

After getting poisoned while working with pesticides, Udo Erasmus went on a journey of discovery where he learned the benefits of eating clean healthy food and oils. He became a pioneer in the healthy fats/oils movement and started Udo's Choice to provide better and healthier oil products to the market.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere sits down with Udo Erasmus, the Co-founder of Udo's Choice, to talk about healthy eating and the benefits of healthy oils. They also talk about sources of different food nutrients, the effects of the COVID-19 pandemic on people's food choices, and how Udo grew his oils brand to go global. Stay tuned.

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Resources Mentioned in this episode Kitchen2Shelf

NexxtLevel Marketing

Udo's Choice

Udo Erasmus

Fats That Heal, Fats That Kill: The Complete Guide to Fats, Oils, Cholesterol and Human Health

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Elizabeth Edwards is the Founder and Managing Partner of H Venture Partners, a venture capital firm that invests in science-based consumer products brands. She has been in the venture capital space for over 17 years. Before launching H Venture Partners, Elizabeth invested in over 45 companies including Peloton, Freshly, and Roots.

Today, H Venture Partners has led brands to become household names with a portfolio of companies including Avaline, Cameron Diaz's clean wine line, Cerebelly, a patented line of baby foods from a Stanford neurosurgeon and mom, Hazel, a novel incontinence brand for active women, and Kinship, a sustainable skincare brand aimed at Gen Z.

Here’s a glimpse of what you’ll learn: How Elizabeth Edwards' background prepared her for venture funding

The differences between returns from technology brands and consumer brands

What Elizabeth looks for in an investment

Why have some acquirers sold their investments back to the founders?

How Elizabeth's company and personal life have been impacted by the COVID-19 pandemic

How the pitching landscape has changed over the last two years

Elizabeth explains what she looks for in investor decks, how her funds are used by brands, and where to learn more about her firm

The market trends that interest H Venture Partners

Elizabeth's advice to fellow entrepreneurs

In this episode... Venture funding is an important element in the growth and scale of CPG brands. However, most investments made by venture capital firms are limited to the technology space. So what can CPG brands do to attract and secure financing to grow their brands?

Elizabeth Edwards founded H Venture Partners to help entrepreneurs get funding for their consumer brands. She targets companies that take a scientific approach to the health-boosting products they produce. Today, she’s here to share her advice on what such entrepreneurs can do to get venture financing.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Elizabeth Edwards, the Founder and Managing Partner of H Venture Partners, to discuss what venture capital firms look for in CPG brands. Elizabeth explains why most VCs concentrate on technology brands, talks about market trends, and shares what she looks for in investor decks. Stay tuned.

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iHeartRadio

TuneIn

Amazon Music

Resources Mentioned in this episode Kitchen2Shelf

NexxtLevel Marketing

H Venture Partners

Elizabeth Edwards on LinkedIn

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Corwin Heatwole is the Founder and CEO of Farmer Focus, the number one exclusively organic chicken farm in the United States. As a sixth-generation family farmer, Corwin grew up working on his family's farm. He founded Farmer Focus almost 8 years ago with a dream of creating a financially viable farming business he could pass down to his own children.

Today, Farmer Focus has partnered with over 70 independent farmers who continue to improve the standards of organic and humane chicken farming. Corwin has committed his career to developing new and innovative ways to answer the question, “What can we do to improve generational family farming?”

Here’s a glimpse of what you’ll learn: Corwin Heatwole talks about the industrial farming of chickens

How Corwin became a poultry farmer, the story of how he marketed his first chickens, and his transition to organic chicken farming

What is a tournament-style pricing system?

How Corwin started processing organic chickens and distributing them to retailers

The importance of listening to consumers

How Corwin found farmers for Farmer Focus, how they were impacted by the COVID-19 pandemic, and their future plans

What Corwin's family initially thought about his business

Corwin's word of advice to fellow entrepreneurs

In this episode... As more consumers prefer to buy and eat clean and organic food products, demand for such local products has increased. Retailers have also been embracing selling organic food products in their stores in recent years, which has led to even more consumption of organic goodness.

After Corwin Heatwole started a chicken farm in his early twenties, he realized that many poultry farmers were not happy with how the industrial and food service industry required them to run their farms. They faced a lot of economic challenges, were not in control of the operational ownership of their businesses, and could not raise the humanely raised chicken they wanted. In order to empower farmers and help them solve those challenges, he decided to start Farmer Focus.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere interviews Corwin Heatwole, the Founder and CEO of Farmer Focus, about organic chicken farming and empowering farmers to produce better-for-you chicken products. Corwin explains how the idea for Farmer Focus came about, how he started a processing plant, and why listening to consumers is important. Stay tuned.

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Andrew Criezis is the General Manager for small and medium-sized businesses at NielsenIQ. Before joining NielsenIQ, he was the Chief Product Officer during the creation and launch of a new best-in-class CPG platform called Byzzer, which helps small CPG manufacturers win more market share with actionable retail data insights. His track record of success is best exemplified in global operations and product development. He is an expert not only in crafting data-driven business solutions but also in embedding analytics into all aspects of NielsenIQ products.

Here’s a glimpse of what you’ll learn: Andrew Criezis explains what NielsenIQ is and how it aggregates data

How NielsenIQ has been building products for small brands

The type of data small and medium-sized brands look out for

Where to learn more about Byzzer

How Byzzer helps brands with distribution, promotions, and performance evaluation

The Byzzer platform's ease of use and its benefits when dealing with distributors

Does NielsenIQ consider consumer data from large retailers?

Andrew explains what household panel data is, how it is acquired, and the typical competitor’s response to NielsenIQ's data

The value of getting data about health and wellness

In this episode... One of the biggest challenges many startups face involves finding the data they need to successfully start and scale their businesses. This could include information about their target market, their competitors, investors, and finding the right price points. In addition, as the brand grows, there is a need to gather information about the performance of the products and future market insights.

NielsenIQ created a platform called Byzzer that helps CPG brands acquire the data and insights they need to grow and scale. Through it, business leaders are better equipped to make strategic business decisions about creating new products, distributing them, and evaluating performance.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere interviews Andrew Criezis, the General Manager at NielsenIQ, about the products the company has created to help CPG brands make better business decisions. Andrew explains how Byzzer works, talks about the type of data companies often look out for, and explains how household panel data is acquired. Stay tuned.

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Resources mentioned in this episode: Kitchen2Shelf

NexxtLevel Marketing

Steve Cleere's email: steve@nexxtlevelbrands.com

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Sean Lake is a Co-founder at BUBS Naturals, a line of collagen peptides and other all-natural supplements. He is a former professional snowboarder who went on to Burton Snowboards, worked as Shaun White's team manager, and landed a spot as the Director of Sports Marketing at DC Shoes. After decades in action sports marketing, Sean co-founded BUBS Naturals.

BUBS was named after Sean's childhood best friend Glen “BUB” Doherty, a Navy SEAL who was tragically killed in Benghazi, Libya in 2012. A devoted husband, father, and fitness fanatic, Sean is also passionate about helping people feel great and do good while leading a business that gives back.

Here’s a glimpse of what you’ll learn: Sean Lake talks about dropping out of college to go after his passion for snowboarding

Why Sean went back to college, what he did after that, and how he was drawn to nutrition and fitness

Sean talks about the life of his best friend, Glen Doherty, and how he lost his life

How Sean was introduced to collagen and the origin story of BUBS Naturals

Sean explains how they found a collagen supplier and the way they grew the company

Where to learn more and purchase BUBS Naturals

The other products produced by BUBS Naturals

Sean's advice to fellow entrepreneurs

In this episode... Storytelling remains one of the best strategies a CPG brand can use to market and promote its products. A story-first branding strategy helps educate consumers about the history of the brand and build connections with them.

Sean Lake and his business partner at BUBS Naturals have been leveraging storytelling to build their brand since they started. They have also been using professional certifications to stand out from their competitors, obtaining Whole30 approval and ultimately scaling their business.

Sean Lake, the Co-founder of BUBS Naturals, joins Steve Cleere in this episode of the NexxtLevel Brands Podcast to talk about starting and building a brand centered around a charitable cause. Sean talks about his passion for snowboarding and other sports, his lifelong friendship with Glen Doherty, and how he got started in the food industry. Stay tuned.

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BUBS Naturals on Instagram

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Caroline Adams is a Client Project Manager at Bobsled Marketing, an agency that helps brands scale on Amazon. As a marketing expert, Caroline specializes in brand management, new product development, and marketing communications with a focus on consumer goods in both brick and mortar and e-commerce channels. She has mastered the Amazon 1P and 3P business models, driving increased sales for various brands.

Caroline is also the Author of Forever Determined: An inspiring novel of hope, courage, and a woman’s will to overcome adversity. Caroline continually grew her book sales by over 400% through Amazon PPC advertising, social media, and public relations initiatives.

Here’s a glimpse of what you’ll learn: * What is the Amazon Maturity Index, and how can it help your brand accelerate growth? * Caroline Adams discusses CPG trends and best practices in the Amazon space * The findings of Bobsled Marketing’s index development survey and analysis * Who can utilize the Amazon Maturity Index? * Caroline breaks down the methodology and insight behind the index * Caroline’s predictions for the future of Amazon * How Bobsled will continue updating the index * Caroline’s best advice: never stop learning

In this episode... Amazon is constantly changing — and has skyrocketed since the pandemic. But how can your e-commerce brand keep up with these changes? Is there a way to quickly grow and scale on Amazon?

Meet the Amazon Maturity Index. Created by the Bobsled Marketing team, this index collects and analyzes data to uncover what drives success on an Amazon channel. With the Amazon Maturity Index, you can see where your brand falls in comparison to others, gain insight from internal and external sources, and begin accelerating growth today, no matter the size of your brand!

On this episode of the NexxtLevel Brands Podcast, G. Steven Cleere sits down with Caroline Adams, Client Project Manager at Bobsled Marketing, to talk about how your Amazon brand can use data to drive growth. Caroline shares the methodology behind Bobsled’s Amazon Maturity Index and how you can use it to develop your brand, why being an active participant on Amazon is important, and the surprising truths behind Amazon growth.

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Resources mentioned in this episode: * Kitchen2Shelf * NexxtLevel Marketing * Caroline Adams on LinkedIn * Bobsled Marketing

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Kelly Egan is the Co-founder of True Salt, an all-natural, unprocessed sea salt serving hospitality and grocery accounts nationwide. He is a marketing and venture development veteran with experience in Fortune 100 companies as well as high-growth startups.

Brian Pierce is the Co-founder of True Salt. He has decades of expertise in hospitality, owning his own restaurants, and operating elite hospitality groups like Four Seasons Hotels and Resorts.

Kelly and Brian met through mutual business interests and started discussing how they were passionate about culinary experiences. They realized an opportunity to create better ingredients, which included the taste of actual true, honest-to-goodness salt. Today, True Salt is used by top chefs in leading hospitality organizations and household brands all over the country as one of the fastest-growing new brands in the industry.

Here’s a glimpse of what you’ll learn: How Brian Pierce and Kelly Egan met and how they learned about sea salt

How salt is mined, the different flavors salts can have, and the source of True Salt's sea salt

What sparked Kelly's desire to leave the tech industry and join the food industry

How True Salt was started, the harvesting process from the Sea of Cortez, and how it is imported into the US and packaged for use

True Salt’s product evolution and how the company experienced accelerated growth due to the COVID-19 pandemic

What sparked the idea for creating a retail product and smoked salt?

How Brian and Kelly share responsibilities and where to find their products

Brian and Kelly's words of advice to fellow entrepreneurs

In this episode... A good entrepreneur has the ability to spot a need in the market and create a solution to meet that need. This is why it’s important to keep your eyes open at all times: so you can spot great opportunities when they appear.

When Brian Pierce and Kelly Egan learned about the benefits of sea salt—and realized that it wasn't being used as much as it should—they decided to build a brand around it. They leveraged their Mexican relationships, and through that, were able to source all-natural sea salt from the Sea of Cortez and import it to the US.

In this episode of the NexxtLevel Brands Podcast, G. Steven Cleere interviews Brian Pierce and Kelly Egan from True Salt, about their journey to learning about sea salt and founding their company. Brian and Kelly explain how their sea salt is mined in Mexico and imported into the US, talk about their strategy for entering retail stores, and share their secrets to a successful business partnership. Stay tuned.

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Jordan Bass is the Co-founder and CEO of HOP WTR, a non-alcoholic and healthy alternative to beer. Jordan spent several years at The Wonderful Company, where he ultimately became the Head of eCommerce. While there, he rapidly scaled the business to make it one of the leaders in the CPG industry. He has also held roles in corporate strategy and worked in venture capital. Jordan lives in Los Angeles with his wife, daughter, and dog, Hamilton, who has more Instagram followers than he does.

Here’s a glimpse of what you’ll learn: How Jordan Bass came up with the idea for HOP WTR

How Jordan and his co-founder’s background helped them formulate their non-alcoholic product

Jordan explains how HOP WTR was launched during COVID-19, how they tested the product online, and their source of capital for the business

How the business partners found a co-packer and what they learned about handling production quantities

Why HOP WTR was launched with a direct-to-consumer business model

What Jordan's experience at The Wonderful Company taught him about e-commerce and the CPG industry

Where can you find HOP WTR?

Jordan talks about his company's retail plan when they launched, how they found a distributor, and how HOP WTR positions itself in the beverage market

HOP WTR's plans to innovate and Jordan's advice to fellow entrepreneurs

In this episode... As the new year begins, lots of people decide to embark on what’s called “dry January”. After indulging in cocktails and glasses of champagne over the holiday season, this is a great time to step back and engage purposefully with your alcohol consumption—which often contains tons of calories and sugar that leave you feeling less than buzzed later on.

HOP WTR's non-alcoholic drinks are the perfect products to grab if you are thinking of starting your year dry. The beer alternatives are brewed with two simple ingredients: hops and water. They are also infused with a stress-busting stack of adaptogens and nootropics, including L-Theanine and ashwagandha.

In this episode of the NexxtLevel Brands Podcast, G. Steven Cleere interviews Jordan Bass, the Co-founder and CEO of HOP WTR, about the concept of dry January and his non-alcoholic products. Jordan explains how—and why—his company was started, talks about production run challenges, and explains why they chose a direct-to-consumer business model. Stay tuned.

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Hector Saldívar is the Founder and Owner of Tia Lupita Foods, a better-for-you, healthy Mexican-inspired food brand that uses clean and simple ingredients in all its products. Tia Lupita is also the first brand to introduce the nopal cactus as an alternative, functional, and sustainable ingredient in the US market.

Hector was born in Monterrey, Mexico, and later earned a bachelor's degree in international business and a master's in European business administration. He moved to the US in 2005 as a territory manager for a Mexican startup and climbed the ranks working for companies like Nestlé USA and Diamond Foods. He has also been an integral part of the Pop Secret team that became the best-selling microwave popcorn brand in the USA.

Here’s a glimpse of what you’ll learn: Hector explains what Tia Lupita means and how Tia Lupita Foods was formed

Hector's background in the consumer packaged goods (CPG) business

How Hector used his mother's hot sauce recipe to produce his product

The current product lineup for Tia Lupita and how the company has been impacted by the COVID-19 pandemic

Hector talks about his decision to go retail and the regions he serves

How Hector got funding to start his hot sauce business and his future expansion plans

The biggest challenge Hector faced growing Tia Lupita Foods

In this episode… Similar to material things, family recipes can be inherited and passed down from generation to generation. This is very common in Mexico and many delicious secret recipes have been passed down to younger people as a result.

When Hector Saldívar saw a business opportunity in his mother’s recipes, he flew her down to San Francisco so she could teach him how to make her special hot sauce. He then started small, crafting the products in a commercial kitchen and bringing the business to a slow simmer, eventually reaching independent stores to promote and sell his product.

In this week’s episode of the NexxtLevel Podcast, Steve Cleere is joined by Hector Saldívar, Founder and Owner of Tia Lupita Foods, to find out how Hector used his mother's recipe to create a healthy hot sauce business. They also talk about Hector's background in the CPG industry, how his company has been affected by the COVID-19 pandemic, and the current and future product line for Tia Lupita Foods.

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Andrew Suzuka is the Founder of Otamot Foods, a brand that makes organic and veggie-filled tomato sauces. Otamot Foods was launched in 2019 after adding some veggies to a pizza sauce he was making for his daughter, Evelyn. The brand's sauce is now sold in over 1,000 stores, including Whole Foods, Kroger, Fresh Thyme Market, and others. If the name looks familiar, that’s because it is: “Otamot” is “Tomato” spelled backwards.

Andrew is a results-driven entrepreneur focused on building meaningful brands with the help of amazing people. As the CFO of Bayard Advertising and delivering projects for companies like Google and Coca-Cola, he joined the food industry with 20 years of experience in advertising.

Here’s a glimpse of what you’ll learn: How Andrew Suzuka came up with the idea for launching a CPG product

Andrew talks about his agency background and what he learned after moving to the CPG world

How Andrew started his business, his co-packer search, and the ingredients used to make his sauces

The distribution strategies Andrew used to enter retail stores and his approach for driving direct-to-consumer sales

How appearing on QVC has impacted Otamot Foods and how the COVID-19 pandemic has hit the brand

Andrew explains how he works with agencies to build his brand and how he balances his day job with growing the company

Andrew’s future expansion plans for Otamot Foods and how they plan to raise funds for the business

Andrew shares his advice for growing a successful CPG brand and explains how he came up with the name, Otamot Foods

Where to find Otamot Foods online and in retail

In this episode… To grow a successful CPG brand, founders have to work smart and ensure that they are scaling the right way. What does this mean for you? Simple: you have to work with the right employees, partners, and agencies.

Andrew Suzuka has been growing his CPG brand over the last couple of years by ensuring that he works with the right partners and agencies. He works with a PR agency, a social media agency, and brokers. He finds people with experience who will guide him and provide good feedback on the decisions he makes.

Andrew Suzuka, the Founder of Otamot Foods, joins Steve Cleere in this episode of the NexxtLevel Podcast, to talk about how he has been growing an organic, veggie-filled tomato sauce brand. Andrew also explains how he works with different agencies and brokers to build his brand, how his QVC appearances have had a positive impact on his business, and his future expansion plans.

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Nina Damato is the Product Manager and Supply Chain Manager at Blue Circle Foods, a seafood company that’s leading the charge in innovative aquaculture. Over the years, Blue Circle Foods has achieved many successes in creating sustainable, nutritious, and delicious ways to bridge the gap among the seafood market, consumers, and retailers. Today, Nina continues to push the seafood community forward through innovation, global teamwork, and solid relations with the stakeholders.

Nina is a woman of many roles, including as a loving mother of two beautiful children and a knowledgeable graphics expert with a degree from Parsons School of Design.

Here’s a glimpse of what you’ll learn: The humble beginnings of Blue Circle Foods

Bridging the gap in the seafood sector with the goal of providing opportunity to farmers, reaching customers, and working with retailers in a sustainable fashion

Educating consumers on the safety of frozen produce

The true meaning of sustainability among seafood goods and the criteria variations behind food certifications

Blue Circle Foods’ process behind working with medium-sized and large restaurants

Utilizing technology to preserve the freshness of seafood

How the pandemic affected businesses all over the world, including the seafood industry

In this episode... Curiosity breeds knowledge. Knowledge provides opportunities to showcase skills, ideas, and global businesses. At least, this is the case with the family-owned seafood business, Blue Circle Foods.

What started as a genuine wonder on how things in the seafood sector work has transformed Blue Circle Foods into a trusted global brand that delivers safe and delicious seafood produce while focusing on sustainable practices and ethical methods.

On this episode of the NexxtLevel Brands Podcast, Steve Cleere takes a deep dive with Blue Circle Foods Product Manager Nina Damato on what it takes to outsource seafood for retailers. They discuss the ins and outs of farming and why it has a bad rap, the birth of “Happy Fish”, and educating consumers on the safety and sustainability of seafood consumption. Nina also provides insights on the downsides of plant-based seafood and what it means for food to be “certified” under specific criteria.

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Nina Damato on LinkedIn

Kitchen2Shelf

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Natasha Davis, affectionately known as “The Chief Visionary”, is a brand strategist, government contractor, strategic planner, registered nurse, and the Owner of Impact Branding Consulting. She emerged as a branding strategist and corporate trainer in 2007 with the launch of her third company, Impact Branding Consulting. Her specialty is helping executives, entrepreneurs, and companies create brands that have a lasting impact.

Natasha also developed a CRM software platform called The Profit Enhancer Analysis. She has published three books focusing on business development and branding, and has been recognized by former President Barack Obama with the Lifetime Achievement Award. She believes that every business owner should think big, build momentum, and scale fast.

Here’s a glimpse of what you’ll learn: Why Natasha Davis changed careers from nursing to business management and consulting

What Natasha learned about what makes some companies great

Steve Cleere talks about Honda’s distinctive culture and what he learned from working with them

What Natasha looks for in the companies she works with, how she helps companies improve and create a big impact, and what she does to mitigate rigging Key Performance Indicators (KPIs)

Natasha talks about her books and her biggest takeaways from running successful businesses

The industries Impact Branding Consulting works with and the services they provide

Why Natasha developed a consulting software for managing prospects

Natasha's advice to fellow entrepreneurs on building a business

In this episode... What makes a company great? What distinguishes a stellar business from one that’s just okay? What do these organizations do to build momentum, grow, and scale quickly?

Having spent a lot of time working with business leaders, Natasha Davis realized that companies that invested in quality infrastructure and architecture ended up building great businesses. Those that thrive well into the long term focus on their customers and work on creating a distinctive culture.

Natasha Davis, the Owner of Impact Branding Consulting, is Steve Cleere's guest in this episode of the NexxtLevel Brands Podcast. Together, they talk about business consulting and branding. Natasha explains what it means to brand from the inside out, talks about the value of having a mission and vision, and shares how she uses KPQs to evaluate KPIs for her clients. Stay tuned.

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Sam Madani is the Co-founder and CEO of BOMANI Cold Buzz, an alcohol-infused cold brew coffee brand. He was born and raised in California to Iranian immigrants, and a great deal of his personal motivation comes from witnessing the challenges his parents had to successfully overcome.

After graduating from the University of Southern California, Sam moved to New York to work in investment banking. With long hours leading to happy hours with colleagues and friends, Sam began to research the idea of marrying cold brew and sugarcane alcohol, two of the fastest-growing categories in the beverage industry.

Here’s a glimpse of what you’ll learn: What Sam Madani learned about the CPG industry while working in investment banking

How the idea for BOMANI Cold Buzz came about and how three business partners started producing their product

The value of partnering with co-founders who possess different skillsets

Sam talks about finding a co-packer, the strategies they used to ensure compliance on the production of alcoholic products, and how they found distributors

Where Sam and his business partners found capital to start their company

How the co-founders decided on which markets to prioritize and what caught them off-guard as they started the business

Why the BOMANI business partners focused on building their company's supply chain before launching

Sam shares his tips for future planning, growing direct-to-consumer sales and on-premise sales, and building an organic community

Sam's advice to fellow entrepreneurs

In this episode... Many first-time CPG entrepreneurs aren’t aware that building a successful brand isn’t just about having a great product. Your business is only as good as your co-packers and distributors. On top of that, you have to ensure that you set up your business' supply chain for fast and effective scaling.

When Sam Madani and his business partners decided to start BOMANI Cold Buzz, they focused on building their company's supply chain before launching their product. They realized that their product had attracted a lot of demand and going to market without a proper supply chain would mean that they wouldn't be able to meet it. To remedy this, they worked on building a scalable supply chain so they could go to market more confidently and scale quickly.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere interviews Sam Madani, the Co-founder and CEO of BOMANI Cold Buzz, about the strategies he and his business partners used to start and quickly scale their CPG brand. Sam also talks about the benefits of partnering with co-founders that have different skillsets, finding the right distributors and co-packers, and building an effective supply chain. Stay tuned.

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Najwa Khan is the Founder of dalci, a line of gut-healthy brownies. Najwa started the company after struggling to find healthy snacks that could satisfy her craving for sweets. She has over 10 years of experience in the health and wellness space, having worked in various roles for nonprofits, market research firms, healthcare and technology startups, and DTC wellness brands. She also has a master's degree in public health.

Here’s a glimpse of what you’ll learn: What drove Najwa Khan to CPG entrepreneurship?

How Najwa started making brownies at home and how she used focus groups to validate her product

Did Najwa prepare a business plan when starting her business?

Najwa explains how she built an e-commerce store and how she handled fulfillment during the COVID-19 pandemic

How Najwa marketed her business through social media, built a community, and bettered her customers' experience

What does dalci stand for?

The biggest challenge Najwa has had to overcome while growing her business

Najwa outlines dalci's processes for shipping, storage, and production

Najwa talks about dalci's future products, how she built her team, and her plans to start selling on Amazon

Najwa's advice to fellow entrepreneurs on starting a business

In this episode... Are you in need of a healthy sweet? Are you looking for a gut friendly and healthy dessert that you can enjoy without worrying about eating too much sugar and carbs?

Living a healthy lifestyle doesn’t mean that you have to stop eating indulgent foods completely. For Najwa Khan, a gut friendly brownie is a great alternative to the decadent desserts out there. She believes in helping people understand sugar and carbs instead of fearing them—and so, her line of organic, non-GMO, gluten-free, and gut-healthy brownies was born.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Najwa Khan, the Founder of dalci, to talk about building a gut-friendly, healthy, and better-for-you dessert brand. Najwa explains what inspired her to start the brand, talks about the challenges she has faced growing the business, and shares her future plans for dalci. Stay tuned.

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Maureen Mwangi is the Founder and CEO of Startward Consulting, a growth firm for product brands, and the Host of The Product Entrepreneur Podcast. Maureen is a storied brand growth strategist who has worked with some of America's most lovable brands like L'Oreal, Dove, Lay's, and Chobani. She is the Creator of Big Brand Academy and the Product Profit Lab, where she shares her expertise with product-based entrepreneurs.

Maureen's zone of genius is a rare ability to connect with the market and turn real data into brand growth strategies that drive multimillion-dollar growth. She also gives back through her nonprofit organization, the Taji Foundation, which supports boys in Kenya to get the education they need to lift their families out of poverty and build generational wealth.

Here’s a glimpse of what you’ll learn: Maureen Mwangi's background and how she got started in brand management

The projects Maureen worked on at Nielsen and what she learned from them

Maureen talks about the challenges she faced entering the CPG industry and explains how she handled the entrepreneurial itch while working in the corporate world

What Maureen learned from working with Chobani and how she helps emerging brands handle distribution for optimal growth

Maureen's thoughts on the growth of e-commerce and the future of emerging brands

How changing consumer behavior affects brand building

Are there more opportunities for emerging brands now than there were five years ago?

Maureen talks about building a team, the brands she wants to work with, and her future plans

Maureen's advice to fellow entrepreneurs and her reasons for starting the Taji Foundation

Where to learn more about Maureen and her businesses

In this episode... At a young age, Maureen Mwangi found out that the secret to her parent's successful business was their good reputation, well-made products, and trustworthy brand. While others in the industry were taking shortcuts, her parents focused on building a great reputation. This gave them a lot of financial freedom, success, and access to more opportunities.

Over the years, changes in consumer behavior have meant that people are more deliberate about what they buy and consume. They want to support businesses that are authentic, credible, and in it for more than the money. As a result, brand and reputation management has become essential.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Maureen Mwangi, the Founder and CEO of Startward Consulting, to talk about building a reputable and credible CPG brand. Maureen explains how her parents influenced her career in brand management, talks about the challenges of joining the CPG industry, and explains how she helps emerging brands handle distribution. Stay tuned.

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Ken Ojuka is the Founder and CEO of Fiddle, an inventory platform for CPG brands and manufacturers. Fiddle helps small businesses move their spreadsheets to an innovative software that ensures visibility, accuracy, and high-growth management.

Before starting Fiddle, Ken was the Founder of Webular, LLC and a Corporate Account Manager for AtTask Inc. He has a background in health and wellness, fitness, and tech. He earned his bachelor’s in information systems from Brigham Young University.

Here’s a glimpse of what you’ll learn: Ken Ojuka explains what Fiddle is and what the software does

How the Fiddle software fits in with your CPG brands' existing accounting and inventory software

Ken explains how Fiddle helps manufacturers manage their production runs and the main pain points they solve for emerging CPG brands

How does Fiddle help manufacturers avoid shipping delays?

How Ken started working with contract manufacturers and CPG brands

Ken explains how to set up Fiddle, how the software helps manage packaging and raw materials, and how it treats distributors

Fiddle’s method for handling different SKUs and product sizes

Who are Fiddle’s ideal clients?

Ken's advice to fellow entrepreneurs on building a successful business

Where to learn more about the Fiddle software

In this episode... Running a CPG brand is a juggling act: you have to manage employees, sales, inventory, and finances all at once. Many brands, including manufacturers, still use spreadsheets to manage their inventory because most of the accounting software on the market doesn’t actually speak to their needs. The result is a time-consuming process that’s prone to errors.

Ken Ojuka created an easy-to-use software to help one of his friends better manage his company inventory. He later started selling the product to other businesses like CPG brands, who use it to manage raw materials, production runs, sales, purchases, packaging, and finished inventory. With Ken’s software, these brands are keeping up with their stock and avoiding losses.

Ken Ojuka, the Founder and CEO of Fiddle, joins Steve Cleere in this episode of the NexxtLevel Brands Podcast to talk about the inventory software he created to help manufacturers and CPG brands manage their inventory better. Ken also explains how the software helps brands find top suppliers for their inventory, manage their production runs, and better manage their stock levels to avoid stock-outs. Stay tuned.

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Annalea Krebs is the Founder and CEO of Social Nature, a product discovery and trial platform in the better-for-you space. Since 2015, Social Nature has helped over 500 food and health brands launch their products into retailers like Whole Foods, Sprouts, Walmart, and more. Today, there are almost one million shoppers across North America who use Social Nature to help them switch to better products.

Annalea is a frequent keynote speaker on next-gen retail marketing, DTC marketing, natural products, and consumer health trends. When she’s not working with green businesses, Annalea can be found hiking, rock climbing, and paddling throughout the Pacific Northwest.

Here’s a glimpse of what you’ll learn: Annalea Krebs' entrepreneurial background and how she started Social Nature

Why Annalea changed her business model from giving discounts to giving free trials

Annalea explains how she found brands to work with and grew Social Nature organically

How social sampling works and the origin of VIP coupons

The strategies Annalea uses to connect products with people and how a referral program helped her build her members list

Annalea shares some lessons learned from bad sampling experiences

How Annalea's clients receive and utilize feedback from users

Where to learn more about Social Nature and social sampling

Annalea talks about her company's future plans and how they were impacted by the COVID-19 pandemic

In this episode... Annalea Krebs' professional mantra is “profit with purpose.” She started her business with a mission of helping promote green businesses and grow the green economy — and since then she has worked with more than 500 better-for-you brands.

However, similar to conventional businesses, green companies were greatly impacted by the COVID-19 pandemic. Over the past 18 months, they have had to pivot and find alternative ways of sampling and reaching consumers. With these changes, Annalea saw an opportunity to help brands by creating a fully digital sampling channel. This service has not only helped with marketing these brands, but also growing their customer base and generating better feedback about their products.

Annalea Krebs, the Founder and CEO of Social Nature, joins Steve Cleere on this episode of the NexxtLevel Brands Podcast to talk about growing the green community and generating profit with a purpose. Annalea explains how social sampling works, the ways it benefits green brands, and how her clients use consumer feedback to create winning pitch decks. Stay tuned.

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Daniel (Dan) Doll is the CEO of Bushwick Kitchen and the President and COO of Soapbox. He has extensive experience in sales, design, technology, and operations. He is also an American University alumni with a degree in Business Administration and Communications, Law, Economics and Government.

After graduating, Dan worked for IBM Global Business Services as well as LivingSocial before devoting his full-time career to running two brands, Bushwick Kitchen and Soapbox.

Here’s a glimpse of what you’ll learn: Dan Doll's career, educational background, and love for food

The history of Bushwick Kitchen and some of the company's sauces

How Dan joined Bushwick Kitchen and his strategies for growing the e-commerce and retail side of the business

Bushwick Kitchen's packaging design and the company's plans for developing a mass-oriented product

Where to learn more about Bushwick Kitchen

How Bushwick Kitchen develops new flavors and the pandemic’s impact on sales and consumer behavior

How Bushwick Kitchen handles fulfillment and the current shipping challenges

Dan talks about the biggest trial he has faced working at Bushwick Kitchen

How the rise in costs has impacted Bushwick Kitchen

The value of educating customers about your products and collecting user-generated content

Dan's advice to fellow entrepreneurs

In this episode... Condiments are some of the common gifts many people give to their friends. With so many delicious flavors to choose from, this is one of the most competitive categories out there for CPG brands.

In order to build a successful brand, it is important to create unique products that will appeal to the mass market, stay readily available to consumers, choose the right selling price, and design awesome packaging. Dan Doll advises brands to educate their consumers, better connect with them by evoking emotional responses, and encourage them to share user-generated content.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere interviews Dan Doll, the CEO of Bushwick Kitchen, about building a sauces-based CPG brand in a competitive market category. They also discuss how the COVID-19 pandemic has changed consumer behavior, how the recent rise in costs and longer lead times have affected sales, and the value of collecting user-generated content.

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Michele Davis is the President and CEO of Cocacao, a healthy and delicious chocolate company based in Beaverton, Oregon. After her 26-year marriage ended in divorce and she was left with no job, Michele left her comfort zone. She headed to Portland and helped co-found Cocacao with her new partner, Jeffrey Davis. She is also a mother of four, a stepmother, and a grandmother to 13.

Here’s a glimpse of what you’ll learn: Michele Davis shares her death, divorce, and chocolate story

How Michele and her husband, Jeffrey Davis, started their chocolate company and their process for moving production from their home to a commercial kitchen

Cocacao's ingredients and the challenges of dealing with a refrigerated product

How Cocacao entered the retail market

Michele's first experience approaching a buyer and how she has been handling the shipping of samples

How Michele and her husband share their company's responsibilities

Cocacao's growth and Michele’s plans for keeping up with production to meet the increased demand

Michele talks about bootstrapping, the company's future capital injection plans, and their line of chocolate flavors

How Cocacao has handled tests and sampling during COVID-19

Michele shares her company's future growth plans and advice for fellow entrepreneurs

In this episode... Did you know that educating your buyers and customers about the right way to handle your products can have a big impact on your sales? Leaving your consumers in the dark can lead to big losses if your product requires special care — and can even affect the growth of your company in the long term.

As an entrepreneur who produces and sells refrigerated products, Michele Davis learned that it is essential to explain your product’s best practices for displaying and selling your goods in retail stores. Why? Michele faced great challenges when buyers would delay in refrigerating her chocolate treats, leading to huge losses. So, how do you develop these strategies and communicate them to your buyers?

In this episode of the Nexxtlevel Brands Podcast, co-hosts Steve Cleere and Debra Armstrong are joined by Michele Davis, the Co-founder, President, and CEO of Cocacao, to talk about the story behind the founding of Cocacao and how they have grown to sell in different retail locations. Michele also talks about promoting growth by entering competitions, bootstrapping, and keeping up with increased demand. Stay tuned!

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Yuval Selik is the Co-founder and CEO of Promomash, a software and services platform that helps emerging CPG brands dominate their promotions in stores and on the field. Yuval co-founded Promomash after facing various retail execution challenges with his own organic skincare brand, L’uvalla. Now, his mission is to help emerging brands thrive on the retail shelves by leveraging their technology and services and gaining a competitive edge in the market.

Yuval is also the Host of The Seven Hats Podcast, where he helps entrepreneurs gracefully balance and develop the seven critical areas of their life that will provide them with the impact they seek.

Here’s a glimpse of what you’ll learn: Yuval Selik's entrepreneurial background and the mistakes he made in his first businesses

How the 2008 financial crisis impacted Yuval's skincare business

Why Yuval started Promomash and how he uses it to help emerging brands manage their marketing and trade spend

How Promomash has evolved since its founding and what sets it apart from other trade management platforms

How businesses benefit from working with Promomash and where to learn more about it

Yuval talks about the seven hats behind his podcast

What people need to know about entrepreneurial fulfillment and balancing work with their personal lives

Steve Cleere shares his experience podcasting

How Yuval prepared for the launch of his podcast and how he finds guests for the show

Yuval's advice to fellow entrepreneurs

In this episode... For many first-time CPG entrepreneurs, seeing their products on the shelves is a huge achievement — and a sign of great things to come. However, these entrepreneurs soon realize that staying on the shelves can be a big challenge. If you’re not well-prepared, you may find your products dropped from the retail stores.

From experience, Yuval Selik knows that the best way to stay on the shelves is by creating more awareness about your CPG product. Getting the word out about your brand can drive your sales, win new customers, and encourage repeat purchases. But, all this is only possible if the business has a well-laid trade management plan that helps the business better promote their products and track their trade spend.

Yuval Selik, the Co-founder and CEO of Promomash, joins Steve Cleere in this episode of the NexxtLevel Brands Podcast to talk about founding CPG businesses, trade promotions, and deductions management. Yuval also talks about the benefits of field marketing and shares his experience launching The Seven Hats Podcast.

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Luke Schneider is the Founder and CEO of Fire Dept. Coffee. Inspired by the vital role coffee plays in helping firefighters stay alert and energized through long shifts, Luke founded Fire Dept. coffee with the goal of serving firefighters everywhere with great tasting coffee. He is a full-time firefighter, paramedic, and US Navy veteran.

Jason Patton is the Vice President of Fire Dept. Coffee. Like Luke, he is a firefighter and paramedic. He is also the creator and host of Fire Department Chronicles. As a certified National Veteran-Owned Business Association coffee roaster, Fire Dept. Coffee supports heroes in need through the Fire Department Coffee Foundation. They donate 10% of net proceeds to help provide essential resources and assistance to first responders who have been injured on the job mentally or physically, or who are facing other serious health challenges.

Here’s a glimpse of what you’ll learn: How Jason Patton and Luke Schneider met and how they came up with the idea for Fire Dept. Coffee

How being flexible firefighters impacted the launch of Fire Dept. Coffee

Luke explains how he got started with coffee roasting and why he turned it into a business

Why Fire Dept. Coffee's products are sold via e-commerce

Luke and Jason explain how they handled production and fulfillment when they started, where they source their coffee beans, and the different flavors they sell

Was there a business plan for Fire Dept. Coffee at first?

The benefits of proving the validity of products through e-commerce before venturing into retail stores

Fire Dept. Coffee's fulfillment strategies as business expanded

How the COVID-19 pandemic has impacted the company's sales and business processes

Luke and Jason talk about their target customers, their future plans for the company, their work as firefighters, and their team of fellow firefighters

Luke and Jason's advice for fellow entrepreneurs and their favorite fire department shows

In this episode... With entrepreneurship, regular folks can discover solutions to the challenges people face every day. However, to be a successful entrepreneur, you don't always need to be business savvy when you start your venture. According to Luke Schneider and Jason Patton from Fire Dept. Coffee, you can learn these skills as you slowly grow your business.

When Luke and Jason went into the coffee roasting business, they had no background in business — so they had to learn as they went. They didn't have a business plan or strategy in place, but they learned how to build an e-commerce business on their own. Within just a few months, they outgrew their first location as demand for their products grew.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Luke Schneider, the Founder and CEO of Fire Dept. Coffee, and Jason Patton, the Vice President of Fire Dept. Coffee, to talk about building a roasted coffee business run by firefighters. Luke and Jason explain how the business was started, share their fulfillment strategies, and talk about the benefits of proving the validity of products through e-commerce before jumping into retail. Stay tuned.

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Louis Armstrong is the Founder and CEO of Killer Creamery, a tasty and ketogenic friendly line of ice cream. Killer Creamery was born after members of the keto community asked him to develop a delectable dessert that wouldn’t sacrifice their keto diet.

Louis has a storied career in the food industry, with experience in development, manufacturing, and quality assurance. Louis has a degree in food science from the University of Idaho and a particular passion for dessert and the keto diet.

Here’s a glimpse of what you’ll learn: How Louis Armstrong started Killer Creamery and the company’s evolution since its founding

The strategies Louis leveraged to get into retail stores

Production challenges in the formulation of ice cream and how Louis transitioned to co-packing his products

The challenges associated with direct-to-consumer ice cream sales

Louis explains how he initially distributed his products, his method for bootstrapping the business, and the way he raised more capital to scale the brand

Louis talks about the production of ice cream sammies and how his brand's sales were impacted by the COVID-19 pandemic

How Louis grows his team and the hiring challenges he faces

Steve Cleere and Louis talk about the trials associated with selling frozen goods and acquiring data from third parties

Louis shares his advice for fellow entrepreneurs

In this episode… As people become more aware of the type of food they eat and the increased health risks associated with eating too much sugar, finding something to snack on that’s right for you is the ultimate goal. With the demand for healthier food on the world stage, keto friendly and gluten-free bites still aren’t as common as you think.

To meet the demand for healthier treats, Louis Armstrong started producing an all-natural, keto friendly ice cream that is not only sugar-free, but gluten-free and made with MCT oil. He has overcome many challenges in the process, including raising capital, formulating his ice creams, and working with distributors.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Louis Armstrong, the Founder and CEO of Killer Creamery, to discuss the production, distribution, and hiring challenges Louis faced building his brand and how he handled them. They also talk about Killer Creamery's products and how the brand was affected by the COVID-19 pandemic. Stay tuned.

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Lori Taylor is the Founder and CEO of The Produce Moms, a widely recognized consumer brand that is devoted to bringing fresh produce to everyone’s table. She has sold fresh produce to retailers for more than 10 years and often appears in the media as a produce industry spokesperson.

Lori is the host of The Produce Moms Podcast, a seasoned keynote speaker, and a recipient of many produce industry accolades including the Forbes “Next 1000,” which spotlights startup entrepreneurs that are changing the world through their influence and innovation.

Here’s a glimpse of what you’ll learn: Lori Taylor's career background and how the idea for The Produce Moms was born

Who is the target audience for The Produce Moms and what is their company mission?

How Lori has been helping increase awareness about different fruits and vegetables

Lori talks about the sale of geographic produce and the growth of lifestyle diets, flexitarian diets, and plant-based foods

Lori's thoughts on food deserts and how her company has been supporting food security

How the COVID-19 pandemic has impacted fresh produce consumption and The Produce Moms

How the change in the US government is likely to impact fresh produce consumption in the country

Labor concerns in the fresh produce industry and the use of mechanical harvesters

Lori's plans for The Produce Moms

Where to learn more about The Produce Moms and Lori's advice to fellow entrepreneurs

In this episode... Although there has been a lot of movement in the fresh produce industry in recent years, many people don't eat as many fruits and vegetables as they should. There are many processed foods in the market that claim to be plant-based, but in reality, only contain a small amount of healthy food.

Despite all of this, there has been considerable growth in the distribution and consumption of fresh produce in the country. The government has also been playing an active role in supporting the consumption of fruits and vegetables in the school system, providing free meals to kids, and developing agricultural policies that support healthy eating.

In this week's episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Lori Taylor, the Founder and CEO of The Produce Moms, to discuss fresh produce consumption in the US. They talk about The Produce Moms' mission of creating more awareness around fresh foods and supporting healthy living, the growth of lifestyle diets, flexitarian diets, and plant-based foods, and labor concerns in the fresh produce industry.

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Tim Angelillo is the Founder and CEO of Sourced Craft Cocktails, a craft cocktail home delivery service. The Austin-based company currently serves customers from 10 US states and enterprise clients like Tinder and Grubhub.

Tim has vast experience in running divisions of publicly traded companies and has worked with companies like Yahoo! and Time Warner. He has also founded different startup businesses in Austin, Texas.

Here’s a glimpse of what you’ll learn: How Tim Angelillo came up with the idea for Sourced Craft Cocktails

The history of prohibition and the three-tier regulatory system for the alcohol industry in the US

How Sourced Craft Cocktails enables the legal distribution of alcohol in a curated cocktail format

Tim explains how he started his business, how delivery works, and how the company differentiates itself from other brands

How selling tons of alcoholic brands in-store affects your shopping experience

How Tim distributes his cocktails in different counties

The strategies Tim used to market his products to the right audience

How Sourced Craft Cocktails was impacted by the COVID-19 pandemic

How to find Sourced Craft Cocktails

Steve Cleere and Tim's thoughts on meeting customer expectations and investing in your team

Tim's advice to fellow entrepreneurs on building great CPG brands

In this episode... Regulations in the US sale and distribution of alcoholic beverages have been in existence for a long time. These rules often prohibit some practices in the industry that make it difficult for brands to market and distribute their products.

For Tim Angelillo, his secret to growing a thriving business has been focusing on serving customers in a more convenient way. He does this by delivering curated cocktails to his customers across different states and by working with different companies to market his services. So, how can you do this, too?

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Tim Angelillo, the Founder and CEO of Sourced Craft Cocktails, to talk about Tim’s company and the challenges faced by alcohol brands in the US. They also talk about the history of the three-tier regulatory system in the US, the distribution of alcoholic beverages in retail stores, and the strategies Tim uses to market to his target audience.

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Jamie Valenti-Jordan is the Founder and CEO of Catapult Commercialization Services, a one-stop shop for food startups. He founded the company in March of 2018 in response to the industry-wide trend of cutting the talent needed to bring new products to life.

Jamie has a passion for confronting unique food challenges that combine scientific tools, engineering and operations realities, and business drivers to find optimal solutions. This quest has taken him through companies large and small to launch Catapult so that he can focus on unlocking the potential of the food industry.

Here’s a glimpse of what you’ll learn: Jamie Valenti-Jordan's background and how the idea for Catapult came about

Jamie talks about taking entrepreneurs' ideas and turning them into formulas

Who is a good client for Catapult Commercialization Services?

The hardest part of dealing with an entrepreneur when commercializing a product

Why going commercial and getting products into food stores is a capital-intensive venture for new entrepreneurs

Why Jamie advises people to work with a contract manufacturer

Jamie's onboarding process for Catapult’s new clients, the types of clients he works with, and success stories from the company

Where to learn more about Catapult

How COVID-19 has impacted Catapult's business and its clients

Jamie's advice to new entrepreneurs

In this episode… When starting a food business, most people don’t realize what the commercialization process looks like. Commercialization involves product development, packaging, marketing, branding, and manufacturing. What else does it take? Time and money.

Jamie Valenti-Jordan helps entrepreneurs in the food and beverage industry plan and execute their business ideas. He helps food startups validate their products, find contract manufacturers that work for them, and establish an effective supply chain.

In this week's episode of the NexxtLevel Podcast, host G. Steven Cleere interviews Jamie Valenti-Jordan, the Founder and CEO of Catapult Commercialization Services, about his process for helping entrepreneurs build businesses in the food and beverage industry. Jamie talks about the work his company does, the types of clients he works with, and why he encourages entrepreneurs to work with contract manufacturers.

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Les Hine is the CEO and Executive Vice President of Global Brand Strategy and Planning at Otsuka Nutraceutical Emerging Ventures (ONCE Ventures). He joined ONCE Ventures in 2016, starting out with a focus on corporate strategy and M&A.

Before joining ONCE Ventures, Les was the Chief Strategy Officer of Pharmavite, spent four years as the President and CEO of Mxi Technologies, and two years as CMO and Regional President of Molson Brewery. He was also sharpening his skillset in general management at Procter & Gamble for 21 years. Les is a graduate of Wilfrid Laurier University with a BBA in business.

Here’s a glimpse of what you’ll learn: Les Hine talks about his work and some of the brands ONCE Ventures has invested in

What are some of the future plans for ONCE Ventures?

Current trends in the nutraceuticals industry and how changes in dietary habits have impacted food marketing

What CPG entrepreneurs need to know before seeking venture funding

Les talks about ONCE Ventures’ regular business operations and their contact details

How awareness around healthy living has been influenced by the COVID-19 pandemic

Les shares his advice for entrepreneurs on building a great business

In this episode... Over the last couple of years, there has been a growing emphasis on healthy living as more people choose to pay attention to what they consume. Innovation in the nutraceuticals industry is at an all-time high, and as the COVID-19 pandemic continues, there is even more need to eat — and feel — better.

With an increased demand for healthy food alternatives, entrepreneurs need to seek capital funding to grow their businesses. This is where venture capital firms like ONCE Ventures come into play. The ONCE Ventures team helps provide the capital and advisory resources that brands need to grow and scale. But, according to the CEO of ONCE Ventures, there are some key things CPG brands need to know before looking for their venture funding.

Les Hine, the CEO and Executive Vice President of Global Brand Strategy and Planning at ONCE Ventures, is Steve Cleere's guest in this episode of the NexxtLevel Brands Podcast. They discuss current trends and innovations in the nutraceuticals industry and venture fund investments in CPG brands. They also talk about some of the brands ONCE Ventures has invested in and how the COVID-19 pandemic has impacted lifestyle habits. Stay tuned.

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Ernie Harker is a Branding Consultant and the Owner of Ernburn, a marketing and advertising agency focused on making brands ignite. He started the creative production studio, 8fish, in 1995 after working as an illustrator, designer, and storyboard artist. During his time as the Founder and Owner, 8fish became well-known among ad agencies and clientele for animation, video production, writing, directing, and branding.

Ernie is also the author of Your Brand Sucks: How to ignite a brand that doesn't., a book that gives companies the step-by-step processes for building a remarkable brand.

Here’s a glimpse of what you’ll learn: Ernie Harker explains the concept behind branding and the common mistakes companies make with their brands

How to create a quality branding strategy

How Ernie helped Maverik, an independent fuel marketer, rebrand

Why Ernie wrote his book, Your Brand Sucks: How to ignite a brand that doesn't.

The value of brand development and the steps companies should take to unfold their branding

The importance of building a unique and authentic brand

Ernie’s advice to entrepreneurs on being more productive

Where to get Ernie's book and how to get in touch with him

In this episode... Most new entrepreneurs think that branding means coming up with a logo and choosing a cute color palette. They see branding as a design exercise or a corporate identity that doesn’t go beyond the screen. Guess what: none of this is actually branding.

According to Ernie Harker, an ignited brand revolves around the personality of a company and should be expressed in its marketing strategies, communication style, choice of language, and product packaging. Brand owners must use the right tools to create an authentic and compelling brand that sets you apart from the crowd and makes you more competitive.

In this episode of the NexxtLevel Brands Podcast, Ernie Harker, a Branding Consultant and Owner of Ernburn, joins Steve Cleere to talk about his best practices for developing a brand strategy that’s on fire. Ernie also talks about the value of building an authentic brand, factors to consider when creating a branding strategy, and how he’s helped some of his past clients rebrand for the better.

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David Klavsons is the Chief Executive Officer of King Juice Company and Calypso Lemonade, the creators of the flavored lemonade faction of the beverage industry. David has over 30 years of experience transforming and optimizing business performance, growth, and innovation with industry-leading companies.

Before heading King Juice Company and Calypso Lemonade, David held executive roles at companies like PepsiCo, Hess Corporation, and Kraft Foods Group. In addition to helping companies grow, he is skilled in operations, logistics, sales, category management, marketing, and M&A.

Here’s a glimpse of what you’ll learn: * How David Klavsons transitioned from working at big CPG companies to Calypso Lemonade * What strategies made the Calypso Lemonade brand successful? * David shares how he handled the struggles of COVID-19 * The sampling tactics that got Calypso Lemonade into the hands of consumers and the shelves of big stores * The challenges that come with scaling a smaller brand — and how to overcome them * David’s final piece of advice: persistent iteration

In this episode... What are the most effective strategies for scaling your business? As a smaller brand, how can you compete with the big companies who dominate the store shelves?

As someone who has worked with both big and small companies, David Klavsons knows what it takes to grow — no matter the size of your business. According to David, the key to success is two-fold: innovation and iteration. Even as a smaller business, you can keep up with the big companies by making sure you have a strong team, solid engagement tactics, and the proven structures needed to pivot when necessary.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by the Chief Executive Officer of King Juice Company and Calypso Lemonade, David Klavsons. Together, they discuss the best ways to engage with retailers, sample your products, and get recognized by consumers. Plus, David shares his advice on how to hire the best team members to grow and scale your business. Stay tuned!

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Katie McCarron is the Founder of Portland Pet Food Company (PPFC), a global manufacturer of human-grade dog meals and treats based in Portland, Oregon. Katie launched PPFC in 2014 after finding success formulating meals at home for her aging poodle, Rosie. Today, using the same recipes she developed for Rosie, PPFC provides dogs across the USA, Canada, and Japan with products that are free of preservatives, additives, or artificial ingredients. With an emphasis on local sourcing and sustainability, the company’s mission is to provide dogs with the same quality food that their humans eat.

Before launching PPFC, Katie worked in healthcare administration, education, and business development. Her first business, Academic Network, provided educational programs for international food and pharmaceutical companies. In 2008, she sold the company and focused on engaging with women-owned business and support organizations.

Here’s a glimpse of what you’ll learn: Katie McCarron explains what the term “human-grade food” means

How Katie's poodle, Rosie, inspired the founding of Portland Pet Food Company (PPFC) and the steps Katie took to start making and selling pet food

How Katie's products were received by conventional retail stores, how she distributed them, and how she expanded to different states

Katie talks about serving health-conscious pet owners and taking the plant-based route

How PPFC was impacted by the COVID-19 pandemic and the future of online shopping

Katie talks about educating pet owners about her pet food products, her brand’s bakery for dog food, and their new product line

How switching from in-person meetings to Zoom meetings with buyers has affected entrepreneurs

The plans Katie has for selling in retail stores, growing exports, and connecting with different types of buyers

Katie's advice on buying good pet food

In this episode… Would you eat the food meant for your pet? Do you know the ingredients used to produce your pet's food?

In a bid to provide her pet with healthy, human-grade food, Katie McCarron started making dog food at home using the ingredients that were available in her kitchen. She saw a great improvement in her pet's appetite and health, which inspired her to start Portland Pet Food Company after realizing that no similar product existed in the market.

In this episode of the NexxtLevel Brands Podcast, Katie McCarron, the Founder of Portland Pet Food Company, gets interviewed by Steve Cleere about her journey in building a human-grade pet food brand. Katie explains how she entered retail stores, how she has been growing her export market, how she has been educating pet owners about her healthy pet food products, and her future expansion plans. Stay tuned.

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Michael Schwarz is the Founder of Treeline Cheese, a pioneer plant-based cheese brand. He left his career as an intellectual property lawyer after learning about the cruelties of animal agriculture and felt compelled to create cruelty-free alternatives to dairy cheese.

Michael began experimenting by fermenting cashews in his home kitchen. When he was confident enough with his recipe, he started knocking on the doors of small independent retailers in New York City’s Hudson Valley, asking them to carry plant-based cheeses. Nine years later, Treeline retains its activist ethos on which it was founded and has grown to sell their products in 3,000 retailers across the country, including Amazon, Target, Whole Foods, Kroger, Wegmans, Ralphs, and many more.

Here’s a glimpse of what you’ll learn: What prompted Michael Schwarz to start Treeline Cheese and why he chose to use cashew nuts for his product line

Michael explains how he started and scaled his business

The strategies Michael used to educate retail buyers and customers about his products

How Michael's business has been impacted by the COVID-19 pandemic and his thoughts on future demand for Treeline’s products

The evolution of in-person meetings with buyers

Michael talks about building his team for Treeline, how he positions his company against competitors, and how he develops new flavors for his products

The importance of innovation in the food industry

Steve Cleere and Michael share their thoughts on genetically modified foods, the future of food production in the world, and the growth of the plant-based foods market

Michael's advice to fellow entrepreneurs on building a food business

Where to learn more and buy Treeline

In this episode… Creating a new product in a new category within the food industry can be risky. As an entrepreneur, you don't know for certain how your target market will respond to your creation, for better or for worse. And according to Michael Schwarz, a good idea and good intentions are not enough to build a successful business.

To make sure that your brand is innovative in the market and desired by customers, you need to invest in research and development. This will help you assess the market and determine whether there is demand for your idea before you dive in headfirst. Michael says you’ll also need to educate potential retail buyers and customers about the benefits of your products to increase your sales and grow your brand. Ready to get started?

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Michael Schwarz, the Founder of Treeline Cheese, to talk about the need for entrepreneurs to research their innovative products. They also talk about the growth of the plant-based foods market, the best way to educate buyers and customers about new products, and how Michael develops new flavors for his cheese line.

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Wade Brooks is the CEO of LivBar, a USDA-certified organic superfood and nutritional bar founded in 2012. Wade has 25 years of executive management experience running multiple companies. He founded his first company during his college years, which became the first Apple Computer VAR in the US. He has a BS and MBA from Willamette University as well as executive education and management training from Harvard Business School.

Wade was an Associate Professor of Entrepreneurial Practice at Willamette University's Graduate School of Management for eight years and earned the Faculty Member of the Year award in 2016. Among his many accolades, he founded the world's first university angel investment fund and had his entrepreneurship class ranked in the top 10 in the US by Inc. Magazine.

Here’s a glimpse of what you’ll learn: Wade Brooks explains his entrance to the food industry and how LivBar was started

How LivBar has been impacted by the COVID-19 pandemic and what the brand did to pivot

The challenges many CPG brands have been facing due to limited sampling and demoing

How Wade's background in academia has helped his entrepreneurial career

Steve and Wade talk about the trend with entrepreneurs who transition from the tech industry to the CPG industry

The six characteristics of a viable brand that’s worthy of investment

The first things Wade did after joining LivBar and what he learned from the experience

How Wade's teaching methods have changed since earning an MBA

What are the benefits of having an omni-channel strategy?

Wade talks about his company's future expansion plans and where to learn more about them

Wade's advice to fellow entrepreneurs on winning investors

In this episode… According to Wade Brooks, every viable and investable brand has six key characteristics. If a business is feasible, reachable, and valuable, it’s considered a good lifestyle business. This means that the brand understands what its customers want, knows how to connect with them, and can satisfy their needs by offering them value for their money.

On the other hand, if a business is scalable, durable, and sellable, then it is considered worthy of investment. These characteristics mean that the brand has the potential to grow into the future, increase its value and maintain a good position to compete with large brands.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Wade Brooks, the CEO of LivBar, to discuss how CPG brands can best compete in a crowded category. They talk about the six characteristics of a viable and investable brand, how companies in the snack bar category were impacted by the COVID-19 pandemic, and how new brands can grow faster by selling on the Amazon marketplace.

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Junea Rocha is the Co-founder and CMO of Brazi Bites, a better-for-you, Latin-inspired food brand. With a deep love for her Brazilian homeland and an entrepreneurial spirit, Junea and her husband, Co-founder Cameron MacMullin, decided to bring pão de queijo to the US market. After appearing on ABC's Shark Tank and making the Inc. 5000 List of the Fastest-Growing Private Companies in America twice, the entrepreneurial duo grew a cherished household staple that was native to her Brazilian roots into a nationally distributed brand with a cult-like following.

Junea has been heavily involved in all areas of the business, leading their sales and marketing and growing Brazi Bites' distribution to over 15,000 stores. She is also a skilled fundraiser with expertise ranging from bootstrapping to loans, angel investments, and more.

Here’s a glimpse of what you’ll learn: How Junea Rocha and her co-founders started Brazi Bites

The role sampling has played in the growth of Brazi Bites

The first retailers that sold Brazi Bites in Portland and the distribution challenges they faced at the start

Junea talks about the changes they have made on their product and branding since launching, the methods they used to raise capital for the brand, and how pitching on ABC's Shark Tank impacted the business

When did Junea realize they were building a profitable brand?

Where to find Brazi Bites

How Junea and Cameron MacMullin, her husband and Co-founder, built their team

Junea talks about similarities between the construction industry and the food industry

How the COVID-19 pandemic impacted Brazi Bites and the brand's future product lines

Junea's advice to fellow entrepreneurs on dealing with adversity

In this episode… Access to capital is critical when starting and building a new business, especially for companies as capital intensive as food brands. Many entrepreneurs start their businesses by bootstrapping and later seek external funding once their products get validated in the market. This is what Junea Rocha and her Co-founder, Cameron MacMullin, at Brazi Bites did to build their brand.

Something else that had a major impact on their capital was an appearance at ABC's Shark Tank. They not only got the funding they needed to expand operations but also saw an increased demand for their products. They made more sales, expanded the brand — and no longer needed to invest as much in marketing because of the brand’s skyrocketing popularity.

In this episode of the NexxtLevel Brands Podcast, Junea Rocha, the Co-founder of Brazi Bites, joins Steve Cleere to talk about starting her Brazilian roots-inspired food brand. Junea explains how the idea for the brand came about, how she has grown the brand's sales through the years, and her team’s future plans.

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Alison Cayne is the Founder and CEO of Haven's Kitchen, a company with a mission to change the way people feel about cooking. Alison has been helping people cook, not just follow recipes, since 2012, when she opened up the Haven's Kitchen Cooking School in New York City. In 2018, Haven's Kitchen launched their first product, a line of fresh, globally-inspired sauces in a pouch. It’s now available online and in over 2000 stores across the US.

Alison is also the author of the Haven's Kitchen Cooking School Cookbook and has contributed to publications such as the New York Post and Forbes. Alison works to support other early-stage food entrepreneurs as an advisor and hosts In the Sauce Podcast, a show about building consumer brands.

Here’s a glimpse of what you’ll learn: Alison Cayne's background before starting Haven's Kitchen

How Alison started a cooking school, why she wrote a cookbook, and how she started producing pouched sauces

Alison talks about finding buyers and what she learned about packaging, working with co-packers, and distributing consumer packaged products

The different flavors for Haven's Kitchen sauces and where to find them online and in retail stores

How Haven's Kitchen and Alison's cooking school were impacted by the COVID-19 pandemic

Alison's future plans for her brand and how podcasting has positively impacted her business

Steve and Alison talk about unresponsive buyers and changes in consumer purchasing behaviour

Alison's advice to fellow entrepreneurs on building a diverse team

In this episode… Alison Cayne realized in college that she enjoyed teaching people how to cook meals for themselves and their families. It was her happy place because it involved two things she loves: good food and cooking. It was her haven.

With a desire to bring these two things together, Alison started a cooking school to help people provide better meals to their families. She also started a CPG brand selling sauces packaged in pouches and wrote a cookbook in 2017 to share her delicious recipes.

Alison Cayne, Founder and CEO of Haven's Kitchen, is Steve Cleere's guest in this episode of the NexxtLevel Brands Podcast where she talks about her inspiration to open a cooking school and start a CPG brand. She also shares her journey in finding a co-packer, working with distributors, writing a cookbook, and starting a podcast. Stay tuned.

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Matt Feldman is the Co-founder and CEO of Moku Foods. Growing up in Hawaii, Matt was raised with an appreciation for nature and a lifelong commitment to preserve the environment. He learned at an early age about the meat industry’s immense carbon footprint, which led him toward plant based foods and sustainable food sources. A serial entrepreneur, Matt started his first business with his sister buying and selling used college textbooks. While attending college at Brook University, he co-founded Undorm.com, an online platform designed to help college students find affordable housing. He also co-founded his first food startup, Cinco Terras Specialty Coffee, during that time.

After graduating, Matt joined a leading technology company where he learned the ins and outs of growing an online business. In 2018, he transitioned to a vegan lifestyle and began looking for a replacement for his go-to-snack, beef jerky. He decided to create his own after struggling to find a minimally-processed, allergen-free alternative at the grocery store. He teamed up with two well-known culinary experts, Thomas Bowman and Ali Bouzari, to develop a jerky alternative that would emulate the taste and texture of the meat while remaining healthy for consumers and the planet. After over a year of development, the mushroom-based Moku was finally born. In 2020, Moku earned a coveted spot on Amazon's invitation only Emerging Brands Program. Matt is also one of Forbes 30 Under 30.

Here’s a glimpse of what you’ll learn: Matt Feldman's journey to find an alternative to beef jerky

How mushrooms are processed to make jerky

How Matt started the business while working full time

Matt explains what 'Moku' means and describes what he learned about scalability and finding a co-packer

How Matt grew the e-commerce side of the business after launching Moku in 2020

Matt talks about his product's flavors, compares his product to regular meat jerky and describes his target market

What Matt has learned from selling on Amazon and his future growth plans for the brand

How Moku Foods handles product fulfilment, how they communicate with their customers, and how they got into Amazon's invitation-only Emerging Brands Program

The DTC marketing strategies Moku Foods uses to engage with customers

The challenges Matt faced growing sales and increasing customer base and his advice to fellow entrepreneurs on handling such challenges

In this episode… When starting a CPG brand to provide a healthy alternative to meat, most entrepreneurs target vegans or vegetarians. However, in reality, there are many consumers who choose to eat healthier alternatives without being vegan or vegetarian.

That’s what Matt Feldman from Moku Foods found out while growing his beef-jerky-alternative, CPG business. Most of his customers were people trying to shift from meat to plant based foods, which explained the high demand for his mushroom-based jerky. He therefore concentrated his marketing on this target audience.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Matt Feldman, Co-founder and CEO of Moku Foods, to discuss how Matt started producing mushroom-based jerky as an alternative to beef jerky. Matt also talks about how he fulfils orders, the challenges he faced scaling his business, and his advice for selling on Amazon.

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Kelsey Moreira is the Founder, CEO, and Fearless Leader of Doughp, an edible, bakeable, and mission-driven cookie dough business that ships products to thousands of households every week. After getting sober in 2015 and rekindling her culinary passions, she left her decade-long career in tech to start Doughp — with an average revenue increase of 295% in the first 4 years.

Kelsey has appeared on ABC’s Shark Tank and was named a Forbes 30 Under 30 and Vegas 40 Under 40. She uses the Doughp platform for social good by working to reduce stigmas surrounding addiction, recovery, and mental health.

Here’s a glimpse of what you’ll learn: How Kelsey Moreira came up with the name “Doughp” for her business

Kelsey's background working at Intel and how she overcame an alcohol addiction

How Kelsey started baking products and how she built a business selling out of a food cart

How Kelsey transitioned from selling baked goods to selling cookie dough, how she started selling in retail stores, and how she grew the e-commerce side of the business

How the COVID-19 pandemic has impacted Doughp's sales

Kelsey explains why she moved her business from San Francisco to Las Vegas and talks about her company's future plans

How Kelsey handles performance pressure and how she helps address mental health issues in other companies

Kelsey's advice to fellow entrepreneurs and her thoughts on trade shows and sampling

In this episode… It is difficult for many solo entrepreneurs to avoid getting emotionally attached to their businesses. They are often concerned with driving sales for their products and growing their businesses, and this often leads to performance pressure, stress, and anxiety.

The employees of a business are also affected by mental health issues as they carry out their daily duties. While this can go unnoticed, it could have far-reaching consequences if left unacknowledged — not just for the employees, but for the company at large.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere is joined by Kelsey Moreira, the Founder and CEO of Doughp, to talk about leaving the tech industry and starting a CPG business, overcoming alcohol addiction, dealing with performance pressure, and addressing mental health issues. Stay tuned.

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Andy Kurtts is the Founder and Creative Director of Buttermilk Creative, a full-service packaging design company that specializes in the food and beverage space. He is also a Mentor with SKU, an accelerator program for CPG startups, where he gives back to the industry as an email marketing champion.

Andy previously led the in-house design group at The Fresh Market, a specialty grocery store, earning him a unique perspective on retail packaging. He is known to love a good coffee in the morning and a good bourbon in the evening. When he’s not working on packaging and design, Andy is running in the backyard with his wife, Nicole, son, Arlo, and daughter, Romy.

Here’s a glimpse of what you’ll learn: How Andy Kurtts got started in product packaging design and how he helps founders understand its value

How the COVID-19 pandemic has impacted the general perception of product packaging

Andy explains how he helps emerging brands with their packaging and the difference between packaging for e-commerce brands versus retail storefronts

What should brands consider while designing?

Andy explains what Buttermilk Creative does and shares his thoughts on packaging trends

The right time for emerging brands to invest in product packaging

How Andy helps clients work through the required information for their product's packaging

How Buttermilk Creative was impacted by the COVID-19 pandemic

Andy's favorite bourbon bottle design and his advice to emerging CPG brands

In this episode… Branding and packaging are very important for a CPG brand because they act as the face of the business to the world. Your design says a lot about the type of products sold by your business and acts as a source of information to the public. Plus, your branding and packaging will ultimately provide an avenue for communication with your customers.

After a few years in business, a brand may be forced to redesign its branding and packaging — at least, if the brand is hoping to evolve and meet the demands of its customers. Why? As the business grows, the brand gets to understand more about what appeals to its customers, which can then be incorporated into the packaging.

Andy Kurtts, the Founder and Creative Director of Buttermilk Creative, is Steve Cleere's guest in this episode of the NexxtLevel Brands Podcast, where they discuss product design and packaging for CPG brands. They talk about the importance of product design, the right time to redesign packaging, and what emerging brands should consider when developing their product design.

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Suzie Yorke is the Founder and CEO of Love Good Fats, a company that produces high-fat, low-carb, and low-sugar products with a mission to bring healthy fats back. A mom, 11-time Ironman competitor, and yoga enthusiast, Suzie spent years adhering to a low-fat diet only to hit a wall in her mid-40s. After reading Nina Teicholz's best-seller, The Big Fat Surprise, she immediately shifted to a high-fat, low-carb diet and felt better right away. While she loved the benefits of her new lifestyle, she found it challenging to find convenient good-fat snacks.

Seeing a gap in the marketplace and a huge opportunity to help others through food, Suzie developed Love Good Fats. Today, she leads the brand's expansion as it quickly becomes one of the fastest-growing bar brands in North America. As a 30-year veteran of the CPG industry, she has worked at high-profile companies such as Procter and Gamble, Kraft, Heinz, and Weight Watchers.

Here’s a glimpse of what you’ll learn: How working with big brands helped Suzie Yorke launch Love Good Fats

Suzie's background in the CPG industry and why she started competing in triathlons

How reading Nina Teicholz's book, The Big Fat Surprise, inspired Suzie to create a food brand

The presence of added sugars in most American food

How Suzie started Love Good Fats and how the brand has grown

The challenges Suzie has faced transitioning from the corporate world to becoming a founder and CEO

How Love Good Fats has been impacted by the COVID-19 pandemic

Suzie's future plans for the company and her advice to fellow entrepreneurs on starting a business

In this episode… For many years, Americans have been told that eating fats is not good for your health — and many generations have avoided it for exactly this reason. However, as Suzie Yorke came to find out, fats are beneficial for your body. What is unhealthy is too much sugar, which is notoriously present in most food sold in the US.

So, Suzie set out to build a brand that encourages a relationship with good fats. Her concept has been readily embraced by many people who have become loyal customers of her brand, Love Good Fats.

In this week's episode of the NexxtLevel Brands Podcast, Steve Cleere interviews Suzie Yorke, the Founder and CEO of Love Good Fats, about how the realization that fat was good led to the founding of a CPG brand. Suzie explains how her background working with big brands helped her grow her own food brand and the ways Nina Teicholz's book, The Big Fat Surprise, inspired her change of lifestyle.

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Taylor Verbeck is the President and CEO of Social Sampling, a company that utilizes the force of social media and influencers to engage consumers before shopping and up to the moment of purchase. She started her career at the age of 14 after an in-store event put on by a national marketing company. After high school, she was promoted to Regional Manager at Mass Connections, managing over 5,000 events a month at stores like Walmart and Target.

In 2011, Taylor partnered with her mother to start Social Sampling, adding an innovative social media approach to the world of in-store demos. Keeping it in the family, she added her husband, Brandon, to the team and has continued growing the business.

Here’s a glimpse of what you’ll learn: How Taylor Verbeck's business was impacted by the COVID-19 pandemic and how Social Sampling pivoted

How Taylor found her first contact list when she started Social Sampling

Taylor talks about her background, the future of demoing, and her primary customers

Social Sampling's expansion strategies and how the company targets different audiences

How sampling boxes work and some of the manufacturers the company works with

Taylor talks about some of the products she has sent out and how she works with small brands

How Taylor's husband joined Social Sampling and her future social media plans for the company

How manufacturers receive feedback about the results of their product’s demos

Taylor's advice to fellow entrepreneurs on growing a business

In this episode… Handling demos during the COVID-19 pandemic has proven to be a big challenge for many CPG brands. One of the obstacles has been the restrictions put in place. With regulations limiting in-store demoing due to physical distancing, how can you get your product in your audience’s hands — and out the door?

The team at Social Sampling came up with a great idea for demos: do them at home. Instead of having consumers come to an in-person event, Social Sampling sends sample boxes to consumers for testing. Then, consumers are able to sample products at their own leisure, from their own homes. This has since helped many emerging brands get feedback from users about their products. Plus, it’s helped them make better business decisions.

Taylor Verbeck, the President and CEO of Social Sampling, is Steve Cleere's guest in this episode of the NexxtLevel Brands Podcast, where she talks about building a product sampling business serving CPG brands. Taylor explains how the COVID-19 pandemic impacted her work and how she had to pivot to thrive during the crisis. Stay tuned.

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David Page is a two-time Emmy Award winner, executive producer, and the Author of the highly-praised book, Food Americana. He changed the world of food television by creating, developing, and executive producing the groundbreaking show Diners, Drive-Ins and Dives. Before that, he spent time as an NBC News Producer and Senior Producer based out of Chicago, London, Frankfurt, New York, and Budapest. He has traveled to Europe, Africa, and the Middle East doing two things: covering some of the biggest news stories in the world and developing a passion for some of the globe’s most incredible food.

Upon returning to the States, David pursued his passion both personally and professionally with Good Morning America, where he was involved in a substantial amount of food coverage and even cooking segments with Emeril Lagasse. However, it was producing Diners, Drive-Ins and Dives for the first 11 seasons that ignited his love of American food, its vast variations, history, and evolutions.

Here’s a glimpse of what you’ll learn: How the idea and production for the show Diners, Drive-Ins and Dives was developed

How the COVID-19 pandemic has affected the comfort food industry

David Page talks about the availability of regional food in different states and the growth of ethnic foods

How David got to write a book about food

Steve and David share their food experiences in America and other countries

Where to get David's book, Food Americana

David talks about the history of fried chicken and his thoughts on Franken-meats

The evolution of the Food Network and food competitions

In this episode… Although the COVID-19 pandemic has had a big impact on the food industry, including with production and delivery, there has been a big evolution in the industry for some time. From TV shows centered on food competitions to increased startups in CPG and the creation of Franken-meats (also known as lab meats), there is more the industry has to offer than ever before.

There have also been great shifts in the availability of regional foods and international cuisines in different parts of the world, making it easier for people to enjoy a wide variety of food without the need to travel. Home deliveries have also made comfort food orders an everyday household occurrence, fueling growth in the food industry.

David Page, two-time Emmy Award winner, executive producer, and the Author of Food Americana, is Steve Cleere's guest in this episode of the NexxtLevel Brands Podcast. Together, they talk about the history and future of comfort foods in America. David also talks about producing Diners, Drive-Ins and Dives, writing his latest book, and the evolution of food competitions on television.

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Brian Tate is the Founder and CEO of Oats Overnight. He studied at the Grande Valley University for two years before leaving to pursue professional poker. After more than a decade of playing high-stakes poker, he took his passion for risk, analytics, and game theory and applied that expertise where it was needed: the crowded breakfast foods industry.

As a health and fitness enthusiast, Brian had already spent years experimenting with homemade oatmeal recipes that complemented his workout regimen and demanding schedule at the poker tables. Looking for a more convenient shelf-stable alternative that would save him time without compromising on nutrition, he created Oats Overnight. Oats Overnight is the first spoon-free, high-protein oats formula. Since its start, the Oats Overnight team has grown to generate eight figures in annual revenue and served 10 million meals.

Here’s a glimpse of what you’ll learn: Brian Tate's background playing professional poker and how that led to the founding of Oats Overnight

How Brian started selling his product commercially and where he got the finances to start his business

Oats Overnight's journey to retail storefronts and through e-commerce sites

How Brian handles his company's fulfillment process

How the COVID-19 pandemic impacted Oats Overnight and how they allow their customers to customize purchases

Brian talks about the company's plans and future product lines

Brian's experience transitioning from playing poker to becoming a CEO

The partners Brian has been working with and his exit strategy

Brian's advice to fellow entrepreneurs on building a successful business

In this episode… Playing poker requires a lot from you: time, energy, and especially, mental clarity. To stay on top of the game, players have to work out as often as they can and ensure that they eat clean, healthy food regularly. This is why Brian Tate started making his own oats cereals for breakfast. When he realized his product wasn’t really accessible in the market, he decided to start making them commercially.

Similar to playing poker, Brian found out that you can't control everything that happens in the business world — but you can control the processes, systems, and decisions that you make based on the information you have. Some business decisions can lead to bad results that need adjusting, but usually, entrepreneurs just have to stay focused and learn from their mistakes.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere interviews Brian Tate, the Founder and CEO of Oats Overnight, about starting and scaling a breakfast cereal CPG brand. Brian shares his experience playing poker professionally, growing sales through retail and e-commerce, and how his company provides customized products to customers.

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Andrew Young is the Vice President of Product Management and Director of Vendor Relations at CBD Emporium, a leading chain of retail stores specializing in CBD-related products. Andrew began his journey in the cannabis industry over a decade ago and has been an advocate, stakeholder, and patient in the medical marijuana industry since 2007.

Andrew's career began in architecture, which caused a severe case of carpal tunnel syndrome in his right arm. His quest for an alternative pain reliever led him to a topical CBD product — and to entrepreneurship. He began a consulting practice working in the plant medicine category and has continued to be a champion for CBD-related products within the natural products industry.

Here’s a glimpse of what you’ll learn: The current state of the hemp industry and how Andrew Young handles challenges associated with hemp in the retail space

How CBD Emporium deals with dosage, usage of hemp products, and their efficacy

The criteria CBD Emporium uses to evaluate brands to work with

Andrew talks about the production and certification of organic hemp plants

How hemp is used to make different types of products and what entrepreneurs interested in hemp need to know

The future of hemp & CBD with a new US administration

Where to learn more about CBD Emporium, how the company was started, and how it’s grown over the years

Andrew talks about the future of the hemp and cannabis industry and how the COVID-19 pandemic has influenced people's consumption patterns

The biggest challenge Andrew has faced working in the CBD industry

In this episode… The hemp/CBD industry has been experiencing steady growth since 2018, when a bill legalizing the production of cannabis came into effect. Since then, more players have joined the industry, although they face many challenges when it comes to sourcing organic raw materials, production, marketing, and distributing their products.

The CBD industry also faces challenges when dealing with dosage, hemp concentration in products, usage, and efficacy of products. When it comes to dosage, CBD Emporium advises its customers to start with a low concentration regimen and adjust where necessary based on their needs and desires. This is because every customer is different and has different needs, goals, and preferences.

Andrew Young, the Vice President of Product Management and Director of Vendor Relations at CBD Emporium, joins Steve Cleere in this episode of the NexxtLevel Brands Podcast to talk about building a business in the hemp and CBD industry. Andrew talks about the challenges hemp and CBD businesses face, and his experience working in an uncontrolled industry.

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Jennifer Lukas-Bourgeois and Bram Bourgeois are the Co-founders of Lekkco Belgian Dark Chocolate Spread, a brand of all-natural, gluten-free, nut-free, vegan, dark chocolate spread that’s derived from a 50-year old Belgian recipe.

Bram was born and raised in Belgium and at the age of 28, migrated to the United States where he was fueled by a profound curiosity to see, experience, and understand the world we live in. With more than 25-years of career experience that transcends different continents, industries, business models, markets, products, and services, Bram creates an environment of mentorship, collaboration, and innovation that yields the best business results that are also customer-centric. Bram also serves as the Managing Partner of their company.

Jennifer brings with her 20 years of progressive marketing experience with primary accomplishments in building brands, managing their integrity, creating loyalty, and developing successful innovative programs. She has a keen ability to analyze markets, interpret consumer needs, and align products with effective programs. With a strong background in building brands and storytelling within CPG and in the sports arenas, Jennifer is one of the individuals who set the foundation and grew the Red Bull energy drink brand in the United States. She also serves as Lekkco's Chief Brand Officer.

Here’s a glimpse of what you’ll learn: Jennifer Lukas-Bourgeois and Bram Bourgeois shares how they came up with the idea for Lekkco Belgian Dark Chocolate Spread

How Jennifer and Bram approached consumers about their product and the strategies they employed to enter retail stores

How Lekkco handled effects of the COVID-19 pandemic and the impact of consumer behavior on e-commerce sales and retail store sales

Bram talks about the challenges of managing Lekkco's supply chain and shipping from Belgium, and the ease and complexity of starting and growing a CPG business today

Jennifer discusses the similarities and differences between launching and growing Red Bull and Lekkco

Jennifer and Bram shares what it was like working together, their future plans for the company, and the biggest challenge they have faced while growing the business

How to get in touch with Jennifer Lukas-Bourgeois and Bram Bourgeois

In this episode… Unlike Americans, Belgians often have chocolate as part of their morning, lunch, and evening meals. They also have it as a snack. This culture fascinated Jennifer Lukas-Bourgeois when she visited the family of her husband, Bram Bourgeois, in Belgium so much that when she returned to the U.S., she wanted to continue enjoying Belgian chocolate.

However, they didn’t quite find what they were looking for when they got back in the United States. They had to import chocolate from Belgium and this led them to realize that they wanted to introduce it to the U.S. market so that more people can enjoy the benefits of eating Belgian chocolate — health-wise and flavor wise. Thus, Lekkco Belgian Chocolate Spread was born.

Jennifer Lukas-Bourgeois and Bram Bourgeois, the Co-founders of Lekkco Belgian Dark Chocolate Spread, join Steve Cleere in this episode of the NexxtLevel Brands Podcast where they talk about creating a dark chocolate spread inspired by Belgium's unique culture. Jennifer and Bram discuss their launch and growth strategies, the challenges of scaling their business, how they handled the Covid-19 pandemic, and why they encourage other couples to work together in business. Stay tuned.

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Andrew is a results-driven entrepreneur focused on building meaningful brands with the help of amazing people. He joined the food industry with 20 years of experience in advertising.

Here’s a glimpse of what you’ll learn: How Andrew Suzuka came up with the idea for launching a CPG product

Andrew talks about his agency background and what he learned after moving to the CPG world

How Andrew started his business, his co-packer search, and the types of ingredients used to make his sauces

The distribution strategies Andrew used to enter retail stores and his approach for driving direct-to-consumer sales

How appearing on QVC has impacted Otamot Foods and how the COVID-19 pandemic has hit the brand

Andrew explains how he works with agencies to build his brand and how he balances his day job with growing the company

Andrew’s future expansion plans for Otamot Foods and how they plan to raise funds for the business

Andrew shares his advice for growing a successful CPG brand and explains how he came up with the name, Otamot Foods

Where to find Otamot Foods online and in retail

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Sandra Ann Harris is the Founder and CEO of ECOlunchbox, a mission-based consumer products company creating high-quality, eco-friendly, and plastic-free food container solutions. ECOlunchbox is a certified B Corp and California Green Business. Sandra and her company share the same mission: to protect the oceans by reducing consumer dependence on plastics.

Sandra is a speaker with a diverse background in business consulting, product development, digital marketing, and investigative journalism. She recently authored the book, Say Goodbye to Plastic: A Survival Guide For Plastic-Free Living, and loves kayaking, backpacking, and beekeeping.

Here’s a glimpse of what you’ll learn: Sandra Ann Harris talks about the spark that lit her interest in plastic-free food containers and how she started her product line

How Sandra handled the design, production, distribution, marketing, and sales for her lunchboxes

Where to get more information and purchase your own ECOlunchbox

How the plastic-free lifestyle trend and the COVID-19 pandemic have impacted ECOlunchbox

Sandra talks about her new book, how she manages her virtual team, and why she decided to get B Corp certified

How Sandra financed her company when she started and how she does it now

How collaborating with other brands has helped grow ECOlunchbox's market

Sandra's future plans for the company post COVID-19

The biggest challenge Sandra faced building her business and how she overcame it

In this episode… Although many people know that plastic food containers expose them to toxicity, they continue to use them regularly, posing health-related risks to themselves and their families. Plastics are known to contain BPA and other chemicals that are harmful to your health and can contaminate your food.

In a mission to help solve this problem and provide the market with safe food containers, Sandra Ann Harris set out on a journey to design and develop eco-friendly, plastic-free food containers. She found an international manufacturer that could produce the type of products she wanted and started shipping them to the US. And so, ECOlunchbox was founded.

In this episode of the NexxtLevel Podcast, Steve Cleere is joined by Sandra Ann Harris, the Founder and CEO of ECOlunchbox, to talk about Sandra's earth-conscious mission and her journey producing eco-friendly, plastic-free food containers. Sandra also talks about the toxic substances found in plastic containers, her strategies for managing a virtual team and earning financing, and her new book about plastic-free living.

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Howard Kaufman is the Co-Founder and CEO at ORL, an emerging organic and natural oral care brand. ORL toothpastes, mouthwashes, and breath sprays are formulated to achieve a perfect 7.0 pH balance, which allows your mouth to naturally remineralize, clean, and refresh with organic and natural ingredients.

Howard has over 30 years of multi-channel business development experience driving growth and profitability from Fortune 100 companies to growing small startup entities. Before founding ORL, he was the Vice President of Sales and Marketing at Lehi Valley Trading Company, Senior Vice President of Sales & Marketing at Prime-Line Products, and Vice President of e-Commerce/Direct Business at PetSmart.

Here’s a glimpse of what you’ll learn: What Howard Kaufman learned about ingredients used to make most oral care products

How Howard and his co-founders founded ORL, why they use recyclable glass, and how the idea for using CBD came about

ORL’s sales and marketing strategy

How Howard decided on what stores to sell in

The ingredients and formulations that lead to ORL’s consistency

Howard talks about how people's increased awareness of health have shifted the shopping habits around his products

Items on ORL's future product lines

Howard's biggest challenges when building his company and how he overcame them

In this episode… Unknown to most people, many of the regular oral care products sold in the market contain harmful ingredients and chemicals that can negatively affect your health. This is a discovery Howard Kaufman made after reading the label on a product made for children.

In a bid to find a healthier solution for himself and his family, Howard set out on a journey to research the types of ingredients used to make the most popular toothpastes and mouthwashes. His fears were confirmed—so he decided to start an oral care company and provide organic solutions to health-conscious consumers.

In this episode of the NexxtLevel Brands Podcast, Steve Cleere talks to Howard Kaufman, Co-Founder and CEO at ORL, about his journey on researching harmful ingredients in regular toothpastes and how he built ORL to provide people with organic oral care products. Howard also talks about the ingredients used in his products, the marketing side of ORL, and how he overcame big challenges to grow the brand.

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Renee Dunn is the Founder and CEO of Amazi Foods, a mindful food company that makes unique and very tasty fruit snacks. While attending Wesleyan University, Renee had the opportunity to study in Uganda. She was struck by the local entrepreneurial sector and their delicious tropical fruits, so she opted to later return and conduct her thesis research on the state of entrepreneurship in Kampala.

After graduating, Renee interned at The Aspen Institute where she focused on entrepreneurial ecosystem analysis. Combining her passion for healthy food with her development experience and her entrepreneurial spirit, she founded Amazi Foods in 2016 to reduce food waste, create job opportunities, and encourage business development.

Here’s a glimpse of what you’ll learn: Renee Dunn's academic background and how she got started in entrepreneurship

What Renee learned about the fruits business in Uganda and why she chose to work with plantain, jackfruit, and papaya

What Renee did to provide a solution to Uganda's local fruit farmers and how her company's supply chain works

How Renee started distributing her products to Sprouts and how she identified her customer persona

How Amazi Foods has been affected by the COVID-19 pandemic

Renee talks about growing the e-commerce side of her business and how that has impacted the business

Renee's future plans for Amazi Foods and the benefits of partnering with local farmers when building a food brand

The biggest challenges Renee had to face growing her business

In this episode… While in college, a visit to Kampala, Uganda introduced Renee Dunn to some exotic African fruits. She loved the country's jackfruit, plantains, and other fruits that are not easy to find in the US. She also discovered that despite a buzzing entrepreneurial spirit in the city, most of these fruits were sold in few outlets and limited to a few customers.

To help solve this problem for the Ugandan farmers and help bring these exotic fruits to the US, Renee decided to start a fruit snacks company. She had the fruits sourced and processed in Uganda, and then had them shipped and distributed to US stores. Although she faced a myriad of challenges, her persistence bore fruit and now her products are found in many Sprouts stores.

Renee Dunn, the Founder and CEO of Amazi Foods, is Steve Cleere's guest in this episode of the NexxtLevel Podcast, where she talks about her journey building a snacks business out of exotic African fruits. Renee explains how her company makes the snacks, how she handles the logistics of transporting them from Uganda to the US, and how she has been expanding her market through online and retail stores.

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Shannon Roddy is an Amazon Strategy Consultant and the Founder of Marketplace Seller Courses, a suite of online courses, resources, and tools for brand owners selling on Amazon. He consults his clients on how to set-up, optimize, and launch their Amazon storefronts and products, as well as best practices for successfully promoting and protecting their brands on the Amazon platform.

His first venture into consulting ended in a 400%increase in sales in the following month, leading him to discover more solutions for brands that sell on Amazon. He is also an Amazon Keynote Speaker with an innovative approach to empowering sellers with practical takeaways and a focus on the essentials.

Here’s a glimpse of what you’ll learn: Shannon Roddy and Steve talk about the Fancy Food Show and the growth of e-commerce over the last year

Shannon talks about his Amazon seller courses and explains why Amazon sellers should be in Brand Registry, leverage brand videos, and seek registered trademarks

SEO’s role in growing an e-commerce business

What makes Amazon different from other e-commerce platforms

Shannon talks about Benefits of Fulfillment By Amazon (FBA)

How Shannon uses SEO advertising to optimize his client’s product listings

How Amazon FBA bundles work

Shannon shares details about the Amazon Brand Success Academy and explains why sellers should stay up to date with Amazon's frequent changes

Best SEO advertising strategies for Amazon and why e-commerce sellers should have a diversified marketplace approach

How to get in touch with Shannon Roddy

In this episode… There are many advertising methods and platforms that e-commerce sellers can use to market and create more awareness for their products. These include ads on Google, Facebook, and Instagram. But, if you’re selling on Amazon, your best bet for success is right there on the platform: Amazon ads.

To maximize advertising on Amazon, or any of the other platforms, it’s essential to use the best SEO marketing strategies. As e-commerce entrepreneurs, you have to find the right keywords to optimize your product listings, reach out to the right potential customers, increase sales, and improve your ranking.

Shannon Roddy, Amazon Strategy Consultant and the Founder of Marketplace Seller Courses, is Steve Cleere's guest in this episode of the NexxtLevel Podcast. Together, they talk about the best practices for SEO advertising on Amazon. They also discuss the importance of Amazon's Brand Registry, Shannon's Amazon courses, and what makes Amazon different from other e-commerce platforms.

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Carla King is the Senior Marketing Manager at Mary's Gone Crackers, a snack company that uses only whole, plant-based ingredients. She is a talented marketing and brand development leader with proven experience in driving business, creating customized marketing programs and solutions, pushing strategy sessions, and articulating the expectations.

Carla balances brand needs with company interest to ensure mutually beneficial results, and is an excellent blend of creative talent with analytical skills.

Here’s a glimpse of what you’ll learn: Carla King's background and how she joined the team at Mary's Gone Crackers

How Mary's Gone Crackers was started and how it positions itself in the market

The challenge and fear of expanding to other snacks and how Mary's Gone Crackers was affected by the COVID-19 pandemic

How direct-to-consumer sales have been evolving for Mary's Gone Crackers and their social media strategy

Carla talks about the company’s future plans and outsourcing fulfillment on Amazon

Changes in consumer purchasing behavior and why Mary's Gone Crackers sells at Walmart

Carla talks about the company's customer persona

The biggest challenge Carla has faced in her career

In this episode… More and more people are becoming deliberate with their health and food choices—and more entrepreneurs are entering the CPG world as a result. This, coupled with her diagnosis of celiac disease, is why the Founder of Mary's Gone Crackers, started selling her gluten-free crackers.

Brought to life by Mary, the marketing team at Mary’s Gone Crackers has since leveraged the use of social media marketing and direct-to-consumer sales to grow and scale the business.

In this episode of the NexxtLevel Podcast, Steve Cleere is joined by Carla King, the Senior Marketing Manager at Mary's Gone Crackers, to talk about the history of the company and how it positions itself in a competitive market. Carla explains how the business was impacted by the COVID-19 pandemic, their future plans, and how they use social media to market their gluten-free crackers.

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Dr. Gerald Horn is the Co-Founder and CEO of Breinfuel, a cerebral beverage designed to fuel the brain for responding effortlessly with increased focus, alertness, and productivity. Currently the Co-Medical Director at LasikPlus Chicago, Dr. Horn's background lies in ophthalmology, pharmaceutical science, and disruptive drug development.

Dr. Horn has committed his 40-year career to maximizing the health benefits of modern science and medicine, becoming a #1 recommended doctor. He invented the eye whitening drop, Luminesse, which became a top seller. He also went on to develop the drop, Liquid Vision, to temporarily restore reading vision without glasses or contact lenses.

Here’s a glimpse of what you’ll learn: The role of nutrition in supporting the brain and cognitive function

Why Dr. Gerald Horn decided to create a beverage instead of a snack, and why he chose to create his own product over licensing to an established company

Dr. Horn’s experience getting into the CPG space, how his formulations work, and his experience selling on Amazon

Why Dr. Horn chose the name, Breinfuel, and how he picked his own packaging

Who are the target customers for Breinfuel?

Dr. Horn talks about Breinfuel’s flavors, his plans for going retail, and how the COVID-19 pandemic impacted those plans

Dr. Horn shares his experience finding a co-manufacturer and regulating Breinfuel's formulations

The biggest challenge Dr. Horn has faced while inventing his products

In this episode… All CPG entrepreneurs know that growing a CPG brand is not easy, especially when the products require regulation by the FDA. As an entrepreneur, you will face a lot of challenges—and you might even get intimidated along the way. However, what will keep you going is your passion and perseverance to succeed.

This is what Dr. Gerald Horn learned when he first entered the CPG world. He knows the value of working with licensing agencies and regulatory bodies to get your products tested. He also knows the importance of believing in yourself, loving your work, fighting against naysayers, and being confident in yourself. Success doesn't happen overnight—it takes commitment and conviction to yourself and your product.

Dr. Gerald Horn, the Co-Founder and CEO of Breinfuel, is G. Steven Cleere's guest in this week's episode of the NexxtLevel Podcast, where they talk about the challenges of being an entrepreneur and supporting the brain with good nutrition. Dr. Horn talks about his formulations, selling on Amazon, and why he did not license his product when starting out.

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Melanie Kahn is the Founder of Poppilu Lemonade, a healthy lemonade that delivers all of the taste of traditional lemonade with added health benefits. Melanie started the business in 2017 after experiencing cravings for lemonade while pregnant. She recently added a new kids product line to the company that launched in Walmart and is expanding rapidly.

Poppilu is based in Chicago where Melanie started her career in CPG before creating and nationally launching the fairlife dairy brand, which is now part of Coca-Cola.

Here’s a glimpse of what you’ll learn: Melanie Kahn's career in the big CPG world and her transition to founding Poppilu

Melanie talks about the flavor and ingredients for her lemonade product and how she started producing it with a co-packer

How Melanie grew her distribution channels and the lessons she learned from the experience

Melanie talks about her customer's persona, explains where the name "Poppilu" came from, where to purchase her products, and her kid’s product line

How Poppilu has been impacted by the COVID-19 pandemic

The strategies Poppilu uses to create awareness for their products and what Melanie would do differently if she had to start her retail strategy all over again

Melanie talks about the formulation for fairlife and what she learned after leaving the big CPG world

Melanie's future plans for Poppilu and how she overcame the biggest challenge while growing her business

In this episode… After growing her lemonade business for some time, Melanie Kahn realized that her core product—and her first product—wasn’t doing as well as she had expected. So she decided to discontinue its production.

Melanie learned that in entrepreneurship and business, if you continue doing what you've always done, your business won’t grow as you’d like. Why would you keep doing the same thing and expecting different results? Melanie found that the solution was to either change her processes or do something completely different. Although she loved her first product, she knew that she had to make changes and pivot if she wanted to improve her business.

In this week's episode of the NexxtLevel Podcast, Melanie Kahn, the Founder of Poppilu, talks with G. Steven Cleere about growing her lemonade drink business. She talks about the lessons she learned about distributing drinks, doing free fills, working in the big CPG world, and her go-to-market strategies.

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Alexander Corsini is the Founder and CEO of Alex's Awesome Sourdough. After discovering sourdough's unique health benefits following an autoimmune diagnosis in 2016, he set out to build a brand celebrating all things sourdough fermentation. In 2017, he launched the natural foods brand with a focus on the nourishing qualities of sourdough, bringing thoughtfully sourced organic food back to the family table. As a result, Alexander and his team were the first USDA Organic and Non-GMO Verified pizza on the market!

Before starting Alex's Awesome Sourdough, Alexander was the Enterprise Account Executive at Whil Concepts and Strategic Account Manager at Twilio. He is from San Francisco.

Here’s a glimpse of what you’ll learn: Alexander Corsini shares his background and his love for sourdough

Why Alexander decided to build a CPG business around sourdough, how he started in a commercial kitchen, and how he delivered his goods to buyers

The challenges Alexander faced while distributing and selling refrigerated products

How Alexander found a co-manufacturer, the strategies he used to grow his sales team, and how he expanded his market reach

Where to learn more about Alex's Awesome Sourdough

How Presence Marketing has been helping Alexander reach more buyers

The number of SKUs from Alex's Awesome Sourdough and how the company found suppliers

Are more suppliers and buyers becoming receptive to sourdough?

How the company has been handling product trials and sampling during the pandemic

Alexander talks about his future product lines and the biggest challenge he faced growing the business

In this episode… Sourdough is known to be more digestible and nutritious compared to regular white bread—but, why? Sourdough is made by fermenting dough using a culture that gives it a sour taste, better quality, and gut-friendly bacteria.

When Alexander Corsini was diagnosed with an autoimmune disease, he turned to sourdough—and was impressed by the results. He started baking his own bread at home and later decided to start a CPG business around sourdough to promote its consumption and to help provide better nutrition to other people.

In this week's episode of NexxtLevel Podcast, Alexander Corsini, the Founder and CEO of Alex's Awesome Sourdough, sits down with G. Steven Cleere to talk about the benefits behind sourdough and how he eventually founded Alex's Awesome Sourdough. He talks about the challenges he faced growing his business, the types of products he sells, and why he chose to build a CPG business instead of starting a pizza parlour.

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Filip Keuppens is the Vice President of Global Sales and Marketing at Pickle Juice® Sport. Having nothing to do with cucumbers, the innovative brand uses a proprietary grain and blend of vinegar that blocks the nerve signals that initiate cramping. Pickle Juice® Sport has highly researched and study-backed benefits—and it’s just the kind of no-spin, real deal, game-changing product that Filip loves to bring to market.

Before joining Pickle Juice® Sport, Filip was the Director of Sales for 20th Century Fox and a Key Account Manager for Warner Home Video. Outside of the office, he’s the Director of Rugby at the Dallas Rugby Football Club and 7s Competition Commissioner at the Red River Rugby Conference.

Here’s a glimpse of what you’ll learn: Filip Keuppens explains why his team chose the name “pickle juice”, what it’s really made of, and how it works

Filip's background in the food and entertainment industries and how it helps in his current line of work

How Pickle Juice® Sport was founded and its current go-to-market strategy

Where to learn more about Pickle Juice® Sport and where it’s located in retail stores

Who is the target audience for Pickle Juice® Sport?

Common challenges emerging CPG entrepreneurs face when going into retail

How Pickle Juice® Sport handles direct to consumer sales—and why they don't solicit or hire athletes to be their spokespeople

The new products Pickle Juice® Sport plans to create in the future

Filip talks about a big challenge he faced in his work and his advice to fellow entrepreneurs on bringing a product to market

In this episode… After starting a new business, most entrepreneurs come to realize that having a great idea or concept isn’t quite enough to be successful. Soon enough, we all come to the same realization: you have to have a good plan and find the right tools and resources to achieve your goals.

Most new businesses fail because they run out of cash after getting too focused on their products and losing sight of the business behind the idea. If you aren’t fluent in business, Filip Keuppens recommends finding the right people to help you bring your products to market. He also believes in asking for support when you need it—because there are many successful entrepreneurs willing to give a helping hand to startups.

Filip Keuppens, the Vice President of Global Sales and Marketing at Pickle Juice® Sport, is Steve Cleere's guest in this week's episode of the NexxtLevel Podcast. Together, they talk about creating a drink to stop cramps and building a business around this particular pain point. Filip talks about the history of Pickle Juice® Sport and their target audience, their sales strategies, and why they don't hire athletes as their spokespeople.

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Darren Rude is the Co-Founder and CEO of Youtheory, one of the original collagen supplement brands. Founded in 2010 alongside his wife, Patty, Youtheory is currently one of the largest manufacturers of collagen and turmeric in the US. The brand continues to win top industry awards with a rapidly expanding portfolio of new and innovative health products.

Youtheory's success is powered by people, principle, passion, and process. With headquarters in Irvine, California and distribution centers in Irvine, Tokyo, and London, Youtheory is available online and at 60,000 retailers worldwide.

Here’s a glimpse of what you’ll learn: How Darren Rude got into the supplement industry

Growing Youtheory’s product line and why there’s an increased demand for turmeric in the market

How Youtheory has been impacted by COVID-19

Darren explains how his company handles direct to consumer sales through e-commerce

Darren's thoughts on industry regulation changes and the state of CBD products in the market

Where to find Youtheory's products online and in retail stores

The relationships Darren leveraged to build his company

Youtheory's product extension plans and how selling on Walmart.com is good for e-commerce sellers

The biggest challenge Darren faced building Youtheory, how he handled it, and what he learned from the experience

In this episode… What would you do if you started a business, set up a manufacturing plant, and found yourself in a lawsuit that prevented you from shipping products to your buyers just as you started getting orders?

This is the challenge Darren Rude confronted when he started his supplement company, Youtheory. He spent 6 months working to resolve the problem while his employees stayed idle. No sales were coming in but the business expenses continued. But, Darren managed to resolve the lawsuit and went on to build a successful, people-driven company that now sells online and in storefronts.

In this week's episode of the NexxtLevel Podcast, Steve Cleere talks to Darren Rude, the Co-Founder and CEO of Youtheory, about how he overcame great challenges to build a successful supplement company. Darren also shares his entrepreneurial journey to fulfill the demand for collagen products in the market and scaling during the pandemic.

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Mat Franken is the Founder and CEO of Aunt Fannie's, a line of healthy cleaning household products. Like many in the health and natural space, Mat did not set out to become an entrepreneur: his company is the direct result of a family medical challenge. Wanting to share what he discovered, he launched the first Aunt Fannie's product in 2015. And so began the company’s mission to prioritize wellness from the outside by creating people-friendly, pet-friendly, and non-toxic products for all.

Outside of Aunt Fannie’s, Mat is a Contributor at Entrepreneur Media, Advisor at adVenturesAcademy, and a Mentor with Built Oregon. He holds a Bachelor of Arts degree from the University of Florida.

Here’s a glimpse of what you’ll learn: Mat Franken shares the story behind founding Aunt Fannie's

How Mat's background in finance helped him in the new business

How Mat began making his products at home, brought in professionals to create great formulations, and started selling in Whole Foods

Selling directly to consumers and how Mat transitioned to selling in conventional stores

How Aunt Fannie’s has been impacted by COVID-19

How Mat bootstrapped Aunt Fannie’s and what he learned from the experience

The non-cleaning products sold by Aunt Fannie’s and the first employees Mat hired

Mat talks about his future plans for Aunt Fannie’s, his thoughts on how COVID-19 has changed our buying habits, and how he wants to scale the business

The biggest challenges Mat faced growing his business and how he handled them

Where to learn more about Aunt Fannie’s and healthy cleaning

In this episode… A little-known fact: most household cleaning products contain harsh chemicals that are harmful to our health. Since the FDA doesn’t regulate this industry, many companies fail to list all the ingredients they use to formulate their cleaning products. The result? Household cleaning products with ingredients that are harmful to humans, pets, and the environment.

When Mat Franken's child developed health challenges, he discovered that the cleaning products used in his home were causing the problems. He set out to find a solution and ended up crafting his own product—with results. From his own success, he decided to start a business and provide the same solution to other people.

Mat Franken, the Founder and CEO of Aunt Fannie's, is this week's guest on the NexxtLevel Podcast. Today, he talks to Steve Cleere about his journey to find the right cleaning products for his family and how that led to his business, Aunt Fannie's. Mat also shares how his background in finance helped him bootstrap the business and his strategies for handling the challenges caused by the pandemic while continuing to grow the company.

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Matthew Jordan is the CEO of Our Gorongosa, a specialty coffee using regenerative practices that support human development, rainforest reforestation, and wildlife conservation in Mozambique’s Gorongosa National Park. All of their profits support initiatives that lead the way for those communities surrounding the park. As CEO and Director of Sustainable Development for Gorongosa National Park, he’s working to create a world where people and the planet can thrive together.

Matthew has been intrigued by natural systems for as long as he can remember. While obtaining his Master's degree in Environmental Engineering from the University of Texas, he discovered a simple lesson: the fate of human societies and the natural world are intertwined. Pulled by a desire to be of service to the world, Matthew served in the Peace Corps before joining the Our Gorongosa team.

Here’s a glimpse of what you’ll learn: Matthew Jordan talks about Our Gorongosa's mission

The community development and conservation strategies in Mozambique

Matthew's experience with traditional Mozambique communities and ceremonies

The primary crop grown by the local communities before the introduction of coffee and Matthew's decision to branch out

Allocating land for growing coffee in Gorongosa

Where to get more information about Our Gorongosa

Matthew talks about the company's business model and how they handle the roasting and logistics of the business

Matthew's future plans for Our Gorongosa

The biggest challenge Matthew faced growing the coffee business—and how he triumphed

In this episode… Growing any type of business requires resilience. Starting and growing a specialty coffee company in Africa is no exception, as Matthew Jordan found out. You need to know how to handle land issues, government involvement or lack of, traditional beliefs, and logistics for finished products. He also learned that building a business isn’t just about supporting livelihoods but conserving the environment.

The various challenges business owners in the food industry face can be categorized as economic, climatic, socio-political, or health-related, like the current pandemic. Entrepreneurs have to learn to be resilient and adaptable if they want to stay in business and grow. They also have to pay attention to their people: employees, suppliers, and customers alike.

Matthew Jordan, the CEO of Our Gorongosa, is this week's guest on the NexxtLevel Podcast. Matthew sits down with Steve Cleere to talk about how he started a specialty coffee business in Mozambique and his process for using the profits to support the livelihood of the community and protect the rainforest. He also talks about the cultural and logistics challenges he faced building the coffee business and his future plans.

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Nona Lim is the Founder and CEO of Nona Lim, a fresh Asian comfort food brand based in Oakland, California. She is a former competitive fencer who has always believed in the health benefits of a nutritious diet and the feel-good sensation of amazing flavors. In 2014, she launched her Nona Lim brand inspired by her childhood in Singapore as well as the country's melting pot of culinary traditions and flavors from all over Asia.

Nona pioneered the fresh Asian food category, becoming a category leader with a range of Asian comfort foods that are delicious, convenient, and healthier for you—all thanks to clean label ingredients. The company's award-winning products can be found at retailers across the United States and online at www.nonalim.com.

Here’s a glimpse of what you’ll learn: Nona Lim talks about her background, starting her food brand, and how fencing has helped her career

How the concept for the Nona Lim brand came about and where Nona found recipes for her meal plans

Nona talks about pivoting to the CPG industry, packaging her products, and entering local retail stores

How Nona got started in e-commerce and the shopping challenges she faced

How COVID-19 has impacted Nona's business

Nona's thoughts on the future of e-commerce sales once the pandemic is in the past

Nona talks about her company's new products and Kickstarter campaign

Production and refrigeration for Nona Lim products—and how Nona secured financing

Nona talks about a big challenge she faced in the business and how she handled the obstacle

In this episode… Nona Lim's love for authentic Asian food drove her to start a CPG brand through which she could supply people with delicious comfort food. Her desire was to create convenient meal plans that were not only quick to put together but also healthy and nutritious.

Nona started by hand-filling pouches with delicious soups from her meal plans and detox program. Soon enough, her quality ingredients and comforting flavors got her on the shelves at Whole Foods and other local grocery stores.

In this episode of the NexxtLevel Podcast, Steve Cleere sits down with Nona Lim, the Founder of Nona Lim, to talk about the strategies she used to scale her convenient Asian food brand. They also discuss Nona's interest in competitive fencing, how her brand was affected by COVID-19, and what a shift to e-commerce in the CPG industry looks like.

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Caroline MacDougall is the Founder and CEO of Teeccino Caffe, a unique line of herbal roasted coffees and teas with several wellness benefits. She is also a natural products industry pioneer with over 40 years of entrepreneurial experience in developing herbal teas for top companies such as Yogi, The Republic of Tea, and Organic India.

Caroline began her career with Celestial Seasonings, sourcing herbs from around the globe as the Vice President of Purchasing. Her work has helped to make Teeccino herbal coffees the number one brand of coffee alternatives in the United States. Teeccino's mission includes supporting rainforest preservation programs in Guatemala and rural communities by donating a percentage of sales to nonprofit organizations that work locally in Central America.

Here’s a glimpse of what you’ll learn: Caroline MacDougall explains how the idea for Teeccino herbal products was born

How Caroline got started working with Celestial Seasonings and herbal teas

How does the herbal tea and coffee trade process work?

Caroline's experience at Expo West and how the category for coffee alternatives has evolved over the years

How Caroline secured funding and why she decided to stop co-packing and co-manufacturing—and pivot to an in-house strategy

Caroline explains how having an e-commerce website has impacted her business

How alternative coffees and teas are formulated and where to order Teeccino products

The effect COVID-19 has had on the Teeccino brand and Caroline's marketing plans for 2021

Caroline talks about the biggest challenge she faced while growing her business—and how she overcame it

In this episode… When Caroline MacDougall started her organic beverage company, her mission was to bring optimal health to her customers while also promoting the planet’s ecosystem. Caroline wasn’t concerned about making a lot of money—instead, she was focused on improving your health.

However, starting and growing an alternative category for regular teas and coffee wasn't easy. Whenever she decided to enter and work in any new country, she would ensure that she found the right partners or non-profit organization to work with. This included understanding—and respecting—the existing community’s culture.

In this week's episode of the NexxtLevel Podcast, Steve Cleere is joined by Caroline MacDougall, the Founder and CEO of Teeccino Caffe, to talk about Caroline's entrepreneurial journey in growing an organic beverage brand. They talk about the challenges she faced and how she overcame them, her decision to sell products through e-commerce over retail, and her future plans for the company.

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G. Steven Cleere is the Founder and Chief Brand Developer of NexxtLevel Marketing, a consulting firm that specializes in retail marketing. For over 30 years, he’s been actively involved in marketing, advertising, and promotion disciplines. In 2019, Steve and his wife, Debra, combined their backgrounds and created Kitchen2Shelf, an educational service that provides online courses and in-person workshops for food and beverage entrepreneurs at all stages of growth.

Steve was previously the Co-Founder and Managing Partner at TradeMarketing, Inc., or the TMI Group, a retail marketing agency. His unique background has allowed him to gather a wealth of expertise for top CPG companies to scale and grow.

Here’s a glimpse of what you’ll learn: Words of advice from Will Nitze of IQBARS

Words of advice from Grace Ventura and Sarah Bird from Beyond Broth

Words of advice from Marc Siden of Cloud Water Brands

Words of advice from Chris Kirby of Ithaca Hummus

Words of advice from Hans Schatz of CULT Artisan Beverage Company

Words of advice from Lindsey Cunningham of RollinGreens

Words of advice from Keith Belling of RightRice

Words of advice from Ashi Jelinek of KidsLuv

Words of advice from Shannon Roddy of Marketplace Seller Courses

Words of advice from David Lemley of Retail Voodoo

Words of advice from Kara Romanik of Mamie's Pies

Words of advice from Kiri Masters of Bobsled Marketing

Words of advice from Amy Lacey of Cali’flour Foods

Words of advice from Steve Caldwell of Swiss Rösti

Words of advice from Kara Goldin of Hint

Words of advice from Ryne O'Donnell of Sol-ti

Words of advice from Cynthia Tice and Jane Miller of Lily’s Sweets

Words of advice from Jim Lassiter of REJIMUS, INC

Words of advice from Elliot Begoun of TIG

Words of advice from Michael Panara Jr., Pretzel Man Bakery

Words of advice from Katherine Harvey of Bare Bones

Words of advice from Steve Cleere of NexxtLevel Marketing

Words of advice from Loren Brill of Sweet Loren's

In this episode… There’s no doubt about it: 2020 was very different from the years before and affected people differently, be it professionally or personally. It brought forth several challenges, COVID-19 being only one of them, all of which impacted many businesses and families. Some businesses were forced to close down while others thrived and saw tremendous growth.

Despite all these challenges, the NexxtLevel Podcast had some great guests on the show who had so much expertise and insight to share. They talked about building CPG businesses, even during the COVID-19 pandemic, shared solid and realistic wisdom to grow your business, and more.

On the first NexxtLevel Podcast episode of 2021, host Steve Cleere shares the best tips and tricks from 2020. He shares actionable insight and nuggets of wisdom from 23 of his own guests from the past year, as well his own words of advice on how to build a successful CPG business and be a great leader. Keep listening!

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Adam Spriggs is a Partner at Nucleus Maximus, a boutique branding agency that helps CPG companies position and package their products to win attention and sales. In 2019, he founded The Angel Group, a growing network of industry executives and consultants who invest in early-stage CPG brands.

Adam’s work and perspective have been covered by notable trade groups including New Hope Network, BevNET, NOSH, Foodbytes!, Naturally Boulder, The Dieline, and Packaging World. He holds a Bachelor of Science degree in Design and Visual Communications from Bowling Green State University.

Here’s a glimpse of what you’ll learn: What inspired Adam to work with emerging brands and CPG companies—and why he decided to venture out on his own

The types of clients Adam works with and how he structures his work on creative packaging

How your geographical location can impact your brand’s launch and growth

The role packaging plays for a food brand

The marketing methods Adam uses for his clients and the changes he’s made over the years

How Adam develops customer personas for the companies he works with

Adam explains why he founded The Angel Group and how it works

How starting out in e-commerce can help sellers gauge the performance of their products before going retail

Adam's advice to people working in the CPG industry

In this episode… A company getting started in the CPG industry will face a lot of competition from older and bigger brands. What does this mean for you as a newcomer? Not only does your product need to stand out in your chosen category, but it also has to win over customers to grow.

There are many challenges associated with any type of CPG business but this isn’t a reason to be afraid of taking the leap. The solution is to prepare well in advance and take care of two of the most important aspects of your business: product packaging and branding. You’ll need to differentiate yourself from your competitors, comply with industry regulations, and provide your audience with a sense of your brand’s identity.

Adam Spriggs, Partner at Nucleus Maximus and expert in CPG branding and packaging, joins Steve Cleere in this week's episode of the NexxtLevel Podcast to talk about his work in helping early-stage companies grow. Adam explains the role packaging plays in growing a food brand and shares his strategies for helping companies develop customer personas.

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Louisa Lawless is the Chief Strategy Officer at the Stratus Group. She is part of a winning team that builds brands like KÖE Kombucha and Perfect Hydration.

Louisa has a rich history of brand building, having served as General Manager for Red Bull North America and contributing to the development and subsequent sale of Core Nutrition to Keurig Dr Pepper. She lives in Long Beach, California with her husband, new-born daughter, and two French Bulldogs.

Here’s a glimpse of what you’ll learn: Louisa's role and responsibilities as a Chief Strategy Officer at Stratus Group

Louisa talks about the Perfect Hydration brand and what differentiates its water from other companies

What Louisa did to improve the KÖE kombucha product

The work Louisa did at Red Bull, the early days of the company, and what led to their success in America

How Stratus Group got started and how it has been handling COVID-19

Louisa talks about the company's production strategies and its plans for hard kombucha, CBD, and other products

Louisa's advice to entrepreneurs on building good relationships

How becoming a mother has changed Louisa's life and priorities

In this episode… Everyone loves a good beverage: refreshing, tasty, invigorating. And although there are already a ton of products in the market, new brands keep joining—with a majority of them providing more value and benefits to consumers than their competitors.

However, for brands both new and old to grow their market share and win over customers, they must come up with winning strategies. This includes creating healthy and great tasting products, providing nutrients to the consumers, and offering value for money.

G. Steven Cleere, host of the NexxtLevel Podcast, is joined by Louisa Lawless, the Chief Strategy Officer at the Stratus Group, to talk about the strategies Louisa uses to grow the beverage brands she works with. They also talk about the importance of building good business relationships, the benefits of taking probiotics, and how beverage companies have been impacted by COVID-19.

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Sue Kakuk is the Founder and CEO of Kakookies, a better-for-you grab-n-go cookie for your busy and active lifestyle. Sue carefully crafted her plant-based cookies after she noticed that her daughter and her cycling teammates were stopping at Dunkin Donuts before and after the races. Her simple mission was to pack the nutrition of an energy bar with the deliciousness and comfort of a cookie—which is why she calls it a cookie reimagined.

As a former YMCA camp counselor, Sue credits some of her cooking skills to summers of cooking over open campfires. She is also a two-time Pillsbury Bake-Off finalist and has participated in other contests held by Newman's Own, Post Selects, and Cooking Light, among others.

Here’s a glimpse of what you’ll learn: Sue talks about her inspiration for making healthy cookies and how she found the right recipes to try

How Sue created her Kakookies brand and went commercial

What is a flow wrap machine?

Sue talks about the challenges of being a different cookie brand and why she decided to sell in conventional retail stores

Where to find more information about Kakookies and how the company was impacted by COVID-19

Sue's advice for negotiating with co-manufacturers and how she got them to work with her

Kakookie’s marketing strategies and the benefits of e-commerce and sampling

How has Kakookies evolved since its founding?

Sue talks about her biggest challenge growing Kakookies—and how she handled it

In this episode… Many athletes looking for a source of energy before or after practice will walk into a retail store and buy any sugar-rich snack they find to fuel their bodies. They often don't read the labels to verify the ingredients, but for those who do, finding a snack that is not only delicious but healthy can be a challenge.

When Sue Kakuk found out that her daughter, a cyclist, was eating doughnuts with her teammates before heading to races and on her way back, she did what any concerned mother would do: she baked. Sue made healthy and energy-boosting cookie recipes and gifted them to her daughter, who shared them with her friends. The cookies were a hit, sparking a business idea for Sue.

In this week's episode of the NexxtLevel Podcast, Sue Kakuk joins G. Steven Cleere to talk about the story behind Kakookies and how she grew the business to serve not just athletes but anyone interested in healthy eating. She talks about the different ingredients she uses in her cookies, the benefits of running an e-commerce business, and her advice for finding and working with co-manufacturers.

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Hector Saldívar is the Founder and Owner of Tia Lupita Foods, a better-for-you healthy Mexican inspired food brand that uses clean and simple ingredients in all their products. Tia Lupita is also the first brand to introduce the nopal cactus as an alternative, functional, and sustainable ingredient in the US market.

Hector was born in Monterrey, Mexico, and later earned a Bachelor's degree in International Business and a Master's in European Business Administration. He moved to the US in 2005 as territory manager for a Mexican startup and climbed the ranks working for companies like Nestle USA and Diamond Foods. He has also been an integral part of the Pop Secret Microwave program team that became the number one selling microwave popcorn in the USA.

Here’s a glimpse of what you’ll learn: Hector explains what Tia Lupita means and how Tia Lupita Foods was formed

Hector's background in the consumer packaged goods (CPG) business

How Hector used his mother's hot sauce recipe to produce his product

The current product lineup for Tia Lupita and how the company has been impacted by COVID-19

Hector talks about his decision to go retail and the regions he serves

How Hector got funding to start his hot sauce business and his future expansion plans

The biggest challenge Hector faced growing Tia Lupita Foods

In this episode… Other than material things, family recipes can be inherited and passed down from generation to generation. This is very common in Mexico and many delicious secret recipes have been passed down to younger people as a result.

When Hector Saldívar saw a business opportunity in his mother’s recipes, he flew her down to San Francisco and taught him how to make her special hot sauce. He then started small, crafting the products in a commercial kitchen and bringing the business to a slow simmer, eventually reaching independent stores to promote and sell his product.

In this week’s episode of the NexxtLevel Podcast, Steve Cleere is joined by Hector Saldívar, Founder and Owner of Tia Lupita Foods, to find out how Hector used his mother's recipe to create a healthy hot sauce business. They also talk about Hector's background in the CPG industry, how his company has been affected by COVID-19, and the current and future product line for Tia Lupita Foods.

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Dinesh Tadepalli is the Co-Founder and Chief Spoon Seller of IncrEDIBLE Spoons by Planeteer. He is an engineer, angel investor, entrepreneur, and sales wizard who loves to find the best (and most frugal) ROI-based sales and distribution approaches to improve results.

Dinesh also loves hiking and adventure with an immense passion and important mission: to leave the planet with the single goal of preserving nature for future generations. It’s because of this goal that he’s so dedicated to growing the company that makes the IncrEDIBLE Spoons—and why he wants you to eat your spoons today.

Here’s a glimpse of what you’ll learn: How COVID-19 has impacted Dinesh's business.

How the idea for IncrEDIBLE spoons came about and how the edible spoons are made

Dinesh talks about the steps he took to bring his new product to market and how he got to sell in Europe

The company's plans for making edible straws and forks, and the challenges associated with them

The costs of producing IncrEDIBLE spoons and how Dinesh secured funding for his company

Dinesh talks about his company's expansion plans and why manufacturing is done in India

The environmental pollution caused by plastics and the benefits of partnering with suppliers

The biggest challenges Dinesh had to overcome when manufacturing the IncrEDIBLE spoons

In this episode… If eating your spoon was good for the planet, would you do it?

Dinesh Tadepalli would. In fact, Dinesh and his entire team at IncrEDIBLE Spoons are dedicated to getting you to eat your spoons—and they won the 2020 Winter Fancy Food Show earlier this year in the process. The company produces edible spoons made of whole grains in a bid to help reduce plastic pollution in the environment.

Dinesh knows that not everybody thinks about—or worries—over the rapid increase in plastic pollution, especially in the oceans. But, he believes that he can help such people contribute to a safer environment by giving them the option to eat their spoons.

In this episode of the NexxtLevel Podcast, Steve Cleere is joined by Dinesh Tadepalli, Co-Founder of IncrEDIBLE Spoons, to talk about Dinesh's award-winning edible spoons and his goal of saving the environment from plastic pollution. They talk about the ingredients used to manufacture the spoons, the costs of production and his process for financing, and the benefits of partnering with ingredient suppliers. Stay tuned.

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Kellie Lee is the Creator and CEO of Rowdy Bars. She is an active and avid backpacker, runner, and outdoor enthusiast—which led to the creation of the health food brand. Like many entrepreneurs, the company’s genesis came about after a personal health crisis. After many hours in the kitchen, Kellie found herself perfecting an energy bar with the hopes of developing a snack she could take on backpacking trips with her husband.

Kellie refused to let her health obstacles halt the progress she had made. She discovered the health benefits of prebiotics and the yacon root superfood, and shortly afterward, the first Rowdy Bar was born.

Here’s a glimpse of what you’ll learn: The crisis that led to the creation of Rowdy Bars and how Kellie started making her healthy energy bars for business

Kellie talks about finding a co-packer, why she uses yacon root in her formula, and the different Rowdy flavors

How Kellie built an online presence, got into grocery stores, and developed her growth strategies

How COVID-19 has affected Rowdy Bars and the healthy foods market

How the company positions itself in the food market

Balancing production and sales while growing a startup

How Rowdy Bars differentiates itself from other healthy snack food bars

What Kellie did to boost sales following the cancellation of the Fancy Food Show and her experience working with Sprouts

Kellie's advice to people looking to start a food business

How Kellie decided on the pricing of her products when starting out and the biggest challenge she has faced growing the business

In this episode… A lover of the outdoors, Kellie Lee used to cook her own food when going backpacking with her husband. But, this all changed in 2013 after she was diagnosed with gallstones and later hypothyroidism. With her health affected, she didn’t have any energy, lost interest in the things she once loved doing, and—frequently fatigued—couldn’t think straight.

Kellie was frustrated. So, she began researching healthy ways of living with and eating for hypothyroidism. Eventually, she came up with the perfect idea: healthy energy bars made with yacon root as a sweetener. The snack bars were a hit and helped improve her overall health. Once she started selling the energy bars to her co-workers, family, and friends, Rowdy Bars was born.

In this week's episode of the NexxtLevel Podcast, G. Steven Cleere is joined by Kellie Lee, the Creator and CEO of Rowdy Bars, to talk about Kellie's journey to find a healthy solution for her hypothyroidism. She talks about her initial challenge in finding a co-packer, her formula and flavors, how her company positions itself in the food market, and what she has been doing to boost sales during COVID-19.

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Jeremy Day & Alexandra Carone are the Co-Founders of The Honest Stand. After meeting at college in 2009, Alexandra was diagnosed with celiac disease and a dairy allergy just one year later. The diagnosis led the friends to pay closer attention to one detail of their daily lives in particular: what ingredients were in their favorite foods?

Alexandra and Jeremy wanted to do better for themselves and their community, so with the help of Alexandra's mom, they created a totally dairy-free, gluten-free cheese style dip perfect for making mac and cheese. In 2014, the pair took it one step further and co-founded The Honest Stand with the debut of their first product line: four allergen-friendly savory sauces.

Here’s a glimpse of what you’ll learn: Alexandra and Jeremy talk about their college days, Alexandra's diagnosis of celiac disease, and how the idea for plant-based dips blossomed

How the duo's idea and desire to help others led to a natural foods business—and later started selling in retail stores

Alexandra and Jeremy’s methods for balancing their personal and professional lives and dividing their business duties and responsibilities

Jeremy talks about their business growth strategies and moving from their local Whole Foods to national stores

Alexandra explains the story behind “The Honest Stand” and the company's line of products

Why the company rebranded and reformulated their products

How the business partners built their team and strong company culture

Alexandra and Jeremy talk about the biggest challenge they faced growing their business and their advice for dealing with burnout during difficult times

In this episode… Starting and growing a natural foods business is tough and requires a lot of perseverance. You have to be willing to grind, hustle, work smart, and overcome burnout. With all of this to contend with, a lot of entrepreneurs jump ship before they really leave the shore. Alexandra Carone and Jeremy Day of The Honest Stand have a secret for getting through: a great support system.

Alexandra and Jeremy have had each other to lean on while weathering the storm—and are now on the other side, thriving. The Co-Founders of their natural foods business, they’ve had to be their own cheerleaders to keep going and growing their business to where it is today.

In this episode of the NexxtLevel Podcast, Alexandra Carone and Jeremy Day, Co-Founders of The Honest Stand, talk to G. Steven Cleere about their entrepreneurial journey and growing a natural foods business. They talk about Alexandra's diagnosis of celiac disease, selling their products at Farmers Market—and later moving to retail stores, and explain how they collaborate as a team.

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Michelle Mazzara is the Founder and CEO of Luvafoodie, a website that connects people who share a passion for food and beverages. Michelle has an extensive background with large CPG firms and was inspired to start her own brand, Luvafoodie. Starting as a dating website, she later added other products to the site, most with a mission based on her own medical experiences and her pet. Since then, the Luvafoodie brand has expanded beyond confections to spices and iced tea.

Michelle is also a recent survivor of heart disease and a local brand ambassador for the American Heart Association. With the American Heart Association, her mission is to help increase awareness of heart disease and stroke in hopes to inspire other women to take charge of their own health.

Here’s a glimpse of what you’ll learn: How Michelle transitioned Luvafoodie from a dating website to a food website—and why the new website was more successful locally than nationally

How Michelle started selling her food products and her process for getting Luvafoodie products into big retail stores

Luvafoodie's entry into the spice market

Michelle talks about being diagnosed with heart disease, getting involved with the American Heart Association, and starting a salt-free spice line

Luvafoodie's cat and dog lovers line of spice blends, Michelle's cookbook, and her recipes

Michelle talks about her TV appearances, her cooking show, and the company's new iced tea products

The biggest challenge Michelle had to overcome growing her business

Steve talks about how the pandemic has shifted people's habits and decisions, how ECRM had to pivot because of canceled live events due to COVID-19, and the future of digital purchasing

Michelle shares her advice to fellow entrepreneurs on building a business

In this episode… When Michelle Mazzara started an online social website, her mission was to create a dating site where other foodies could meet. After some time, she decided to start selling homemade food items—and had to completely pivot her brand.

However, Michelle's journey into entrepreneurship wasn't short of challenges. She had to face capital related issues, deal with her products' shelf life, expand into retail stores, and battle heart disease.

In this week's episode of the NexxtLevel Podcast, G. Steven Cleere chats with Michelle Mazzara, Founder and CEO of Luvafoodie, about transforming a dating website into a healthy food destination. Michelle also shares her experience with heart disease, finding a healthy spice solution for her aging pet, and expanding her company's product line.

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Michael Movitz is the Founder and Managing Partner of The Movitz Group, an advisory group of industry experts that help early-stage conscious brands raise capital and build go to market strategies. Michael is also one of the founding partners of Brandjectory, a one-of-a-kind relationship-building platform for early-stage CPG founders and investors to help discover each other. He has spent 30 years in the CPG industry working with conscious and premium products.

Michael's career includes 16 years with SPINS at various senior-level positions in the Natural, Organic, and Speciality Products Industry, and in the Natural Products Division of the J.M. Smucker Company. Currently, he likes to spend time as a natural products broker and serves as an advisor to Rule Breaker Snacks, 3rd Rock Essentials, and Fruitbelt Sparkling Tonics.

Here’s a glimpse of what you’ll learn: Michael talks about his career background and his interest in data and analytics

The market shifts CPG brands experienced in the early 2010s and the challenges they faced when transitioning to natural food products

How Michael started his business and the people who helped and inspired him along the way

Michael talks about the work his company does and the clients they work with

The common thread Michael notices in successful people and brands

The story behind the founding of Brandjectory, how the platform works, and where to get more information about it

How Michael and his business partners approached and acquired investors to join Brandjectory

How investors have been impacted by COVID-19

Michael talks about a major challenge he faced in his business and how he overcame the obstacle

In this episode… When starting a new business, entrepreneurs need to have an end goal in mind, if they want to be successful. This means a few things. First, you need to know why you’re going into business and surround yourself with the right people, be it business partners or advisors, who will help you bring your vision to reality.

This also means you need to have passion and grit. Without them, you might not be as driven to grow your business in the face of a hurdle. You need to have the motivation to satisfy a gap in the market, grow your business, and go big. If you only see your business as a hobby, you won't go far.

In this episode of the NexxtLevel Podcast, G. Steven Cleere is joined by Michael Movitz, Founder and Managing Partner of The Movitz Group, to talk about the key to succeeding in the CPG world. They talk about the importance of data and analytics, the characteristics of successful people, and how Michael helps brands get access to capital through Brandjectory.

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Kara Goldin is the Founder and CEO of Hint Inc., a San Francisco-based healthy lifestyle brand best known for producing an award-winning unsweetened flavored water called Hint. More recently, the company has released a scented sunscreen—and it’s oxybenzone and paraben-free. Kara has been an operating entrepreneur, growing Hint into a multi-million dollar brand while simultaneously focusing on creating a purpose-driven, business that’s focused on the consumer.

Kara has received numerous accolades including being named EY Entrepreneur of the Year for Northern California in 2017, one of Instyle’s Badass 50 in 2019, and one of Fortune's Most Powerful Women Entrepreneurs. The Huffington Post listed her as one of six disruptors in business alongside Steve Jobs and Mark Zuckerberg. Kara is also an author, and recently released her new book, Undaunted.

Here’s a glimpse of what you’ll learn: What inspired Kara to write a book and how she transitioned from running her businesses to authoring her new book

How Kara gathered stories and put together characters for her book

How Kara overcame the doubts and challenges she faced while growing her beverage business

Kara explains how she found a way to give her beverage product a longer shelf life

Advising leaders instead of telling them what to do

Why Kara chose the name Undaunted for her book

How Kara's business and production model led to increased sales despite COVID-19

How Kara has been doing book tours during the current pandemic

The biggest challenge Kara faced while writing her book

Why Kara hasn’t sold Hint and how she has been a role model to her kids

In this episode… Starting and running a successful food and beverage business tends to come with many challenges. These brands in particular have certain considerations that you’ll need to work with, like capital, supply chain, stockouts, and even shelf-life. But, most importantly, you’ll need something that can’t be outsourced or researched: you have to be undaunted.

Kara Goldin says that successful food and beverage leaders need to be fearless and courageous. To meet your goals, you’ll also have to act in a certain way to keep your business afloat and survive unexpected challenges—like the COVID-19 pandemic, for one.

Kara Goldin, the Founder and CEO of Hint Inc. and newly-published author, joins Steve Cleere in this week's episode of the NexxtLevel Podcast to talk about her journey in entrepreneurship and becoming an author. She explains why she wrote the book Undaunted, how she overcame her own doubts and naysayers when growing her beverage business (and when writing the book), and why leaders need to be fearless to be successful. Stay tuned.

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Robert Koenen is the Chief Marketing Officer (CMO) of Boxed Water Is Better, the first national company to offer a sustainable alternative to plastic water bottles. Robert is charged with expanding Boxed Water's core message in empowering consumers to make a statement that sustainability matters. In his role at Boxed Water, Robert leads the brand’s trial and awareness efforts, digital opportunities, and retail experiences.

Robert has built lifestyle brands for companies in the food, apparel, and footwear industries. Before joining Boxed Water Is Better, he worked at Deckers Brands as the Vice President for UGG Men’s and Kids in Brand Planning, Wolverine World Wide, Timberland, and Rollerblade Inc.

Here’s a glimpse of what you’ll learn: Why you should be drinking boxed water and how it’s better than bottled water

Robert's career background and how he started with Boxed Water Is Better

The costs associated with producing boxed water and how the company markets and educates its target audience on their product

Robert talks about the company's sales on Amazon and the company website, how the production and packaging of the water carton works, and how the company was impacted by COVID-19

The Boxed Water Is Better marketing and retail plan

Robert talks about expanding the company's product line

Sustainability and the changes Boxed Water has been making more recently

Where to learn more about Boxed Water Is Better and how to buy your own boxed water

In this episode… It’s not a secret anymore: plastic takes a long time to decompose. Plastic pollution is a common problem in many countries because most items don't get recycled and end up in landfills or the ocean, harming the environment.

In a bid to reduce pollution, create a cleaner environment, give back to the planet, and provide a clean and safe alternative to plastic water bottles, Boxed Water Is Better was born. The company aims to provide clean and pure drinking water in the most sustainable way. And that’s in a box.

Robert Koenen, the Chief Marketing Officer of Boxed Water Is Better, is Steve Cleere's guest in this episode of the NexxtLevel Podcast. Robert talks about the company's mission in providing sustainable solutions for people and the environment through boxed water, how the cartons differ from milk bottles, and the company's future plans.

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Tyler Noyes and Brett Johnston are the Co-Founders of Kalahari Snacks. The company was started after an adventure of a lifetime in South Africa after an encounter with biltong, an indigenous dried meat snack—and no, it’s not jerky. Tyler and Brett realized that the simplicity of the ingredients and the tenderness of the product would be a total game-changer for US consumers. So, they embarked on their mission to bring a centuries-old South African tradition to family, friends, and the rest of the country with one delicious piece of biltong at a time.

Here’s a glimpse of what you’ll learn: The difference between biltong and jerky

How Tyler and Brett got to know each other and how the idea for a biltong business came about

How the business partners found a co-manufacturer for their product and how they started selling

What is biltong—and is it a replacement for jerky?

How Tyler and Brett worked out their responsibilities for the company

Brett and Tyler talk about their new product, Kalahari beef crisps, and how they have been marketing the snack

How Kalahari Snacks has been handling demos and sales during the coronavirus pandemic

What businesses need to consider when deciding on an exit strategy

How Brett and Tyler got funding for their company

Tyler and Brett's advice to fellow entrepreneurs on handling business challenges

Where to find more information on Kalahari Snacks

In this episode… During an adventure in South Africa, Tyler and his friend Brett tried biltong, a dried, cured meat similar to beef jerky, and were immediately hooked. They loved it more once they learned that the snack was made of six simple ingredients that they could easily find to make their own biltong.

This realization sparked a business idea for Tyler and Brett: produce the beef snack and market it in the US. The air-dried, thinly sliced pieces of beef contain protein but no sugar, carbs, or soy. Factor in the flavor, and you’ve officially found the perfect meat snacks.

Tyler Noyes and Brett Johnston, Co-Founders of Kalahari Snacks, are Steve Cleere's guests in this week's episode of NexxtLevel Podcast. Together, they talk about biltong and their entrepreneurial journey, the differences between biltong and jerky, and how they share the responsibility of running Kalahari Snacks, the company they created.

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Lizzi Ackerman is the Co-Founder & CMO of Birch Benders, the number one natural waffle mix and fastest-growing frozen waffle brand in the U.S. Under her leadership, their diverse portfolio has expanded to include pancake and waffle mixes, frozen waffles, snack cups, and sweetened syrups. Birch Benders products are available in over 15,000 locations including Walmart, Costco, Target, Whole Foods, Kroger, and more.

With seven first-to-market launches in the past five years, Lizzi and the Birch Benders brand have built a reputation for innovative, delicious, clean-label, and functional products. She graduated from Yale University with Honors in History of Science and History of Medicine and was a 2017 Forbes 30 Under 30 recipient. When she’s not brainstorming new innovations with her husband and Co-Founder Matt, Lizzi also enjoys skiing, hiking, running, and spending time with their six-month-old baby boy.

Here’s a glimpse of what you’ll learn: Lizzi's interest in food and the meaning of Birch Benders

How the idea of making pancakes for business came about and their process for getting into local food stores

Birch Benders’ expansion outside Whole Foods, the packaging changes they made, and how the company was funded

Why Lizzi and her business partner decided to work with brokers

The product development process and Lizzi's thoughts on the power of food diets

How the company was impacted by the COVID-19 pandemic

The biggest challenge Lizzi has faced in her business and how she and her husband handle their personal and professional lives

The future of Birch Benders

Lizzi's advice to fellow entrepreneurs on building a business

In this episode… After starting a business with her husband Matt, Lizzi faced several challenges that she was able to overcome in growing her company to where it is today. While she’s found success in running a data-driven business, she’s learned to use that data sparingly and opt for something else instead: trusting her gut.

Lizzi's interest in food, science, and medicine led to the creation of Birch Benders 9 years ago, when Lizzi and Matt decided to start a company that makes pancake mixes with healthy organic ingredients. Being a young company, they did daily demos for 18 months to grow sales and received a lot of useful feedback from their customers, which they used to grow their business.

In this episode of the NexxtLevel Podcast, Lizzi Ackerman, Co-Founder & CMO of Birch Benders, talks to G. Steven Cleere about her entrepreneurial journey growing a pancake mix business. She explains the meaning of a birch bender, talks about the various challenges she faced growing her business, and her future expansion plans.

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Cynthia Tice is the Founder of Lily’s Sweets and got her start in the natural foods industry before green juice was even cool. As supermarkets realized the staying power of natural organic foods, she began consulting retailers on how to launch or build out their natural and organic offerings. She also started advising brands about looking into launching natural and organic products. As a longtime user of stevia, Cynthia began experimenting making chocolate with stevia to satisfy her own need for a no-sugar chocolate, her favorite food. In 2011, the recipe was perfected, and Lily's Sweets was on the shelves at Whole Foods stores nationwide by 2012. Since then, Lily’s Sweets has been recognized by Forbes as a mission-driven company reinventing the packaged goods industry.

Jane Miller is the CEO of Lily's Sweets and has 30 years of executive experience in the food industry. She's worked for both startups and Fortune 500 companies and is also the Founder of JaneKnows.com, a career advice website geared toward young leaders starting their careers. Jane has held several other CEO roles in the natural and organic food industry including Rudi's Organic Bakery, ProYo Frozen Yogurt, and HannahMax Cookie Chips. She also worked for HJ Heinz as Chief Growth Officer, ran the Western Division of Bestfoods Baking, and spent the first 14 years of her career at PepsiCo, where she became the President of the Central Division of Frito Lay Snacks. In 2013, the Denver Business Journal awarded Jane the Lifetime Achievement Award for her mentoring of young professionals and startups.

Here’s a glimpse of what you’ll learn: How Cynthia got started in the natural food industry and why she chose to make chocolates with stevia

How Cynthia grew her business and team, and how she got funding

How Jane found and joined Lily's Sweets and what intrigued her about the company

The evolution to more conventional retail stores and how Lily’s Sweets has been giving back to the community

Similarities and differences between large and small CPG brands from a managerial standpoint

The biggest challenges Cynthia and Jane have faced in growing the business and their advice on pitfalls to avoid

The future plans for Lily's Sweets and Cynthia's expectations for her company when she first started

Cynthia and Jane's advice to fellow entrepreneurs on building a business

In this episode… Cynthia Tice has always loved chocolate. But, the ones in the market weren’t healthy enough for her to eat a whole bar. She could only enjoy a small piece and that was not an option for her. So when stevia was granted GRAS status (Generally Recognized As Safe) in 2008 for use as a sweetener in food products, she set out to create her own chocolate made with stevia. Lily's Sweets was born.

Cynthia Tice and the current CEO for Lily’s Sweets, Jane Miller are on a mission to give back to their community by supporting causes and organizations that support the fight against childhood cancer and other life-threatening diseases. They also mentor young leaders to bring about positive changes in society.

G. Steven Cleere, host of the NexxtLevel Podcast, is joined by Cynthia Tice and Jane Miller from Lily's Sweets to talk about growing a healthy chocolate business. Cynthia and Jane talk about the company's history, giving back to the community, and the main similarities and differences between growing a large CPG company versus a smaller business.

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Dave Hirschkop is the Founder and CEO of Dave's Gourmet. He started an off-beat taqueria in Maryland called Burrito Madness where he created the “hottest hot sauce in the universe” as a way to control unruly drunk patrons—and ended up garnering national attention as a result. He knew he was onto something when customers started coming in droves for the exceptional flavor and heat. And so: Dave's Gourmet was born.

Building on his ability to think outside the box, Dave focused on expanding his unique approach to other specialty food categories. He noticed a lack of variety in the pasta sauce category and aimed to design an inventive set of sauces that would be delicious while containing the highest quality ingredients he could find. This led to more than seventeen prestigious Specialty Outstanding Food Innovation awards, including “best in category” and “best in the industry".

Over 20 years later, Dave and his team continue to work tirelessly to save the world from blandness and banality—one delicious and innovative product at a time.

Here’s a glimpse of what you’ll learn: Dave talks about wearing a straitjacket at a Fancy Food Show event and how he started making and selling hot sauces

Why Dave decided to expand into making pasta sauces and other product lines

How consumer trends in dieting have impacted the sales of Dave's Gourmet

The e-commerce side of Dave's Gourmet

Dave's thoughts on the differences between Expo East and Expo West

The building blocks to a successful brand

How Dave uses social media and digital marketing to grow his business

The future line of products for Dave's Gourmet and the conflicting information in the food industry

Dave's advice to aspiring product entrepreneurs

In this episode… When creating a new product, every entrepreneur needs to let their target audience know what makes their product better or superior to other products. It is not enough to simply start making and selling your product before doing enough research: you must show value for the product and give consumers a strong reason to buy.

According to Dave Hirschkop, increasing the value of a product could mean adding a special spice, including a certain ingredient, or improving on the packaging to differentiate it from other products in the market.

In this episode of the NexxtLevel Brands Podcast, Dave Hirschkop, the Founder of Dave's Gourmet, joins G. Steven Cleere to share his strategies for successfully launching new products. Dave talks about his hot sauce company, the building blocks to a successful brand, and how he handles e-commerce.

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Candice Crane is the Founder and CEO of Petal Beverage. She is a visionary founder who plays supermom to two rosy-cheeked rebel girls, wife to her soulmate, and lady boss in the workplace. Although raised in Chicago, Candice’s roots take her back to her birthplace, South Africa, where she spent summers surrounded by the beautiful landscapes and her amazing family. The idea for creating a line of sparkling botanical beverages was inspired by her two grandmothers and their love for tea.

When her vision finally blossomed into action, Candice decided to bottle up her own botanical blends, add some sparkles, and share a little goodness with the world. In 2017, she drew on her background in production and marketing to found Petal, an organic sparkling beverage company focused on crafting organic goodness, celebrating the rebels and romantics who inspire her, and empowering women everywhere to make their own dreams come true.

Here’s a glimpse of what you’ll learn: What inspired Candice to start her own beverage company

How Candice started making her botanicals at home and where she first sold her products

The flavors Candice focused on when starting her business and her current SKUs

Candice talks about expanding her product line nationally, the feedback customers offered, and the challenges she faced starting and growing her beverage company

Where to find Petal Beverage online and on social media

Selling through e-commerce and how they were impacted by COVID-19

How Candice raised capital for her business and her thoughts on sampling

Petal Beverage's target audience, how their pricing has changed over time, and Candice's advice to entrepreneurs and startups

Candice talks about finding a co-packer, her future plans for the business, and the pressure on organic certified ingredients

Candice's advice to fellow entrepreneurs

In this episode… Candice Crane's love for rose petal tea and the high sugar content found in most drinks in the market inspired her to produce and deliver healthier drinks to people. This drive led to the birth of Petal Beverage. She started sourcing local ingredients and formulating her first products while trying her best to stay away from sugar. When she finally launched and took her drink to the market, she received very encouraging feedback and was motivated to grow bigger.

However, Candice's products created a new category in the market which came with a few challenges. The sparkling botanical sits at the intersection between sparkling water and functional beverages, and so retail stores did not know where to place them on the shelves.

In this week's episode of NexxtLevel Podcast, G. Steven Cleere interviews Candice Crane, the Founder and CEO of Petal Beverage, who talks about her entrepreneurial journey and the challenges she faced growing a new category of drinks. Candice also talks about selling on Amazon, funding her business, and her future plans for Petal Beverage.

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Jeanne David is the Founder and CEO of Outer Aisle, a brand that has been going beyond the grain to help more people kiss processed carbs goodbye with gluten-free, grain-free, nutritionally dense, and delicious cauliflower sandwich thins and pizza crusts.

With estimates now showing that 75% of Americans will be diabetic or pre-diabetic within the next five years, Jeanne is on a mission to show people that they can enjoy their all-time favorite foods while reaping the benefits of anti-inflammatory and low glycemic cauliflower.

Here’s a glimpse of what you’ll learn: The personal quest that led to the founding of Outer Aisle

Jeanne's original recipe and some of the other recipes Outer Aisle makes

How Jeanne found a commercial kitchen, why she manufactures her own products, and how she started selling in retail stores

How Jeanne expanded her market outside Whole Foods

Jeanne explains how she financed her startup and managed to build a 37,000 square foot facility

How Jeanne found distributors and brokers for her business and the common challenges food entrepreneurs face when looking for brokers

Where to learn more about Outer Aisle

Jeanne's future plans for the company, adopting canceled food shows, and having virtual meetings with buyers

The biggest challenges Jeanne faced when growing her business and her advice to fellow entrepreneurs

In this episode… To be a successful entrepreneur, you have to be convinced that your product is great and capable of meeting the needs of its target market. You need to be tenacious and driven to work on your business as much as humanly possible, despite all the challenges you’ll (inevitably) have to face.

Jeanne David faced her own share of entrepreneurial challenges but managed to overcome them and grow her business from her home kitchen to a 37,000 square foot facility. Her strategy? She believed in her product and her ability to grow her business, which she succeeded in doing.

In this week's episode of NexxtLevel Podcast, G. Steven Cleere is joined by Jeanne David, the Founder and CEO of Outer Aisle, to talk about Jeanne’s entrepreneurial journey and growing her food business. She also talks about her favorite recipes, bootstrapping her business, and how she overcame the challenge of finding distributors and brokers for a young company.

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Isabella "Bella" Hughes is the President and Co-Founder of Shaka Tea, with a career spanning the arts, culture, agriculture, and entrepreneurship. Shaka Tea is an award-winning movement brand sharing herbal teas brewed with māmaki, an ancient super leaf found only in the Hawaiian Islands that supports sustainable agriculture. The brand is now available across the US and Japan, and recently won Best Beverage 2020 and the Gold Superior Award by American Masters of Taste Chefs in America.

Bella is a member of the 2018 Pacific Business News 40 Under 40 and a winner of the Judges’ Choice Award CPG Foodbytes! San Francisco 2019 by Rabobank, Burt's Bees Natural Launchpad Cohort 3, and Plug and Play Ventures Food Batch 6 in the Bay Area. In addition to her work with Shaka Tea, Bella previously spent a decade in the arts and culture field as the Co-Founder and Director Emeritus of Hawaii Contemporary and serving on the Hawaii Technology Development Corporation Board.

Here’s a glimpse of what you’ll learn: Bella's background in culture and arts and why she transitioned to the food and beverage industry

How the māmaki tea beverage idea was born

How Bella and her husband started producing Shaka Tea and selling it locally in Hawaii

Bella talks about building the company's supply chain to sell in mainland US

How the Shaka Tea brand manages to create affordable premium products

How Bella approached retailers in mainland US and her experience with Expo West

Bella talks about securing capital and funding for her business

The first retailers to sell Shaka Tea products and where they are currently sold

Bella talks about her future plans for the beverage company and how she ensures a continuous supply of the tea crop

Bella's advice to fellow entrepreneurs on building an ethical business

In this episode… Māmaki is an invaluable medicinal herb native to Hawaii. It has many nutritional benefits and is traditional in Hawaiian communities.

Isabella “Bella” Hughes and her husband founded Shaka Tea in a bid to support their local community on the island. The company uses māmaki tea leaves to create their premium tea product, which are sourced from a dozen independent farms. The leaves are hand-harvested from the ancient forests and mineral-rich volcanic soils on the island, simultaneously restoring the native ecosystem habitat.

Isabella "Bella" Hughes, the President and Co-Founder of Shaka Tea, joins Steve Cleere in this week's episode of the NexxtLevel Podcast to talk about her premium tea product made from māmaki leaves. Bella also talks about her background in art and culture, growing and scaling her business from Hawaii to the US mainlands, and her future plans for the company.

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Joseph Tarnowski is the Vice President of Content for ECRM. He has been an editor for various retail and CPG trade media publications for over 20 years, having worked for Progressive Grocer over the course of 14 years. He has written for Gourmet Retailer, Convenience Store News, Retail Leader, and FoodService Director. Joe also contributes to industry publications like Drug Store News and Chain Drug Review.

For the past 6 years, Joe has been the VP of Content for ECRM, where he develops thought leadership content like blogs, video interviews, podcasts (like The ECRM Podcast), and all forms of social media. He holds a BA in Communications from Hunter College, City University of New York.

Here’s a glimpse of what you’ll learn: ECRM's work and what they do to help brands in the food and CPG industry

How ECRM brings suppliers and buyers together through curated meeting sessions

How ECRM has pivoted due to the COVID-19 pandemic

The ECRM Connect and how the company resolves tech problems for buyers and suppliers on their platform

The benefits of a digital purchasing platform for buyers in the decision-making process

Joe talks about the clients that have had success with ECRM's sessions

Best practices for productive virtual sessions

How the cost of ECRM services has changed because of the shift to virtual

Where to learn more about upcoming ECRM sessions

Joe talks about the ECRM supplier vetting process and how they help buyers get samples

Joe's appreciation for the ECRM team driving the success of the company

In this episode… For many new brands, getting an opportunity to present their products in front of buyers can be a challenge. The cost and time it takes to take to travel when meeting buyers can be quite prohibitive for smaller brands, and in some cases can be discouraging. However, the team at ECRM developed a great idea to help provide meeting opportunities for sellers/suppliers and buyers that are convenient for both parties.

In addition, because of the current COVID-19 pandemic, restrictions on physical movement have hindered in-person meetings. So, the team at ECRM pivoted to provide virtual meeting sessions for buyers and sellers from different food and CPG categories.

G. Steven Cleere, host of the NexxtLevel Podcast, interviews Joe Tarnowski, the Vice President of Content for ECRM, about his company's work in helping sellers and suppliers get in front of buyers. Joe talks about the physical and virtual meeting sessions offered by ECRM, how the company vets suppliers, and best practices for productive online sessions.

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Marc Siden is the CEO of Cloud Water Brands. He is also a former Co-Founder and CEO of Onboard Informatics, a self-funded real estate technology company that pioneered the dissemination of online real estate data to businesses like Zillow, Trulia, and Chase Bank, among others. He was also an Advisory Board Member for NabeWise Media and Scout Ventures.

Marc Siden is a Founding Board Member of The TORCH, a nonprofit organization that works with underserved New York City high school students by exposing them to career path training via internships and mentorships while promoting diversity in the workplace. He is also a Founding Ice Hockey Coach for Ice Hockey in Harlem, a nonprofit organization based in New York City that works with inner-city kids to promote education and work ethic through hockey.

Here’s a glimpse of what you’ll learn: How and why Cloud Water Brands was started and how Marc became CEO of the company

What Marc learned from the tech industry, what he brought to his new food business, and the differences he found in the food industry

Marc talks about the initial plans for Cloud Water Brands and how the company pivoted because of COVID-19

The growth of e-Commerce and the customer behavior expected after COVID-19

Marc Siden's thoughts on doing demos, sampling, and reviews for company products

Where to find Cloud Water Brands, how the company plans have changed, and how the brand has evolved

How the company decided on its distribution strategy

Marc talks about the importance of branding, the high bar they set for their products, and the branding agencies the company works with

Cloud Water Plus, the company's new product line

How the company raised funds to grow its business and its future investment plans

Marc's advice to fellow entrepreneurs on running a successful company

In this episode… The current economic times are very challenging and many businesses have been forced to switch gears. Not only that, but the regulatory environment for the CBD industry lacks a lot of clarity in most states since the FDA is not very involved, although this is likely to change in the future.

Because of the lack of regulation in the industry, there are many distributors and retailers who avoid CBD products even as more players join the industry. So, to stand out from the competition, brands have to do more. Cloud Water Brands chose to play bigger by working on their branding and pivoting to grow their market share.

Marc Siden, the CEO of Cloud Water Brands, joins G. Steven Cleere, host of The NexxtLevel Podcast, to talk about founding the CBD infused drink company and the importance of branding in a competitive industry. Marc explains how the company has pivoted because of COVID-19, how it has been growing its distribution and market share, and its future plans.

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Shannon Roddy is the Founder of Marketplace Seller Courses, which provides online courses, resources, and tools for brand owners selling on Amazon. He started working with Amazon in 2012 as both a seller and a consultant. Now, Shannon works with brands, inventors, and startups to help them launch, grow, and protect their sales on Amazon. The first company he was hired to work with as a consultant experienced a 400% increase in sales in the following month, leading him to discover more solutions for brands that are selling on Amazon.

Shannon is an Amazon Keynote Speaker who shares his knowledge and expertise to help attendees cultivate a strong brand strategy when selling on Amazon. His innovative approach to empowering sellers with practical takeaways and helping them focus on the essentials creates tremendous value opportunities for attendees. He currently lives with his family in Atlanta, Georgia.

Here’s a glimpse of what you’ll learn: Why food brands should consider Amazon for their products

How food brands should approach and position their products on Amazon’s platform

What small food brands should do to make Amazon a worthy investment in time and effort

How brands should decide between going for Fulfillment by Amazon (FBA) versus Fulfillment by Merchant (FBM)

Shannon talks about the costs and fees brands incur for selling on Amazon

Benefits of brand registry, having a company store on Amazon, and distribution enforcement for food brands

The flywheel concept on Amazon

How Amazon attribution works and its benefits to sellers

How brands should go about advertising on Amazon and what to know about conversion rates

The Marketplace Seller Courses and the free 15-minute Food Brands Mini-Course offered by Shannon Roddy

Shannon's advice on handling Amazon’s product review system

Shannon's advice to other entrepreneurs building food brands

In this episode… One of the most important things new sellers to Amazon’s marketplace need to do is prepare adequately before joining. There’s a lot to handle beforehand, like deciding on the best fulfillment method to use, how to optimize listings to drive more sales, and how to get quality reviews, among others.

All of these things can be overwhelming for new Amazon sellers, hence the need to have someone to guide them along. This is one of the reasons why Shannon Roddy, an Amazon expert and consultant, decided to create online courses that specialize in guiding sellers and vendors with the online marketplace. In a nutshell, he teaches the secrets to success on Amazon.

In this episode of the NexxtLevel Podcast, host G. Steven Cleere interviews Shannon Roddy, the Founder of Marketplace Seller Courses, about his secrets to selling more on Amazon. Shannon talks about his courses, explains what food brands need to do before and after joining Amazon, and talks about the importance of having a registered trademark for brand registry.

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Jamie Valenti-Jordan is the Founder and Owner of Catapult Commercialization Services. He founded the company in March 2018 in response to the industry-wide trend of cutting the talent needed to bring new products to life.

Jamie has a passion for finding new and interesting food challenges that combine scientific tools, engineering/operations realities, and business drivers to find unique, optimal solutions. This quest has taken him through companies large and small, leading him to start his own business so that he can focus on unlocking the potential of the food industry. Catapult is very much a one-stop-shop, taking products from validation and into the market.

Here’s a glimpse of what you’ll learn: Jamie's background and how the idea for Catapult came about

Jamie talks about taking entrepreneurs' recipes/ideas and turning them into formulas

What makes a good client for Catapult Commercialization Services?

The hardest part of dealing with an entrepreneur when commercializing a product

Why going commercial and getting products into food stores is a capital-intensive venture for new entrepreneurs

Why Jamie advises people to work with a contract manufacturer

Jamie's process of onboarding new clients onto Catapult, the types of clients he works with, and success stories from the company

Where to learn more about Catapult Commercialization Services

How COVID-19 has impacted Catapult's business and its clients

Jamie's advice to new entrepreneurs

In this episode… When starting a food business, most people don’t realize that the process of commercializing their products, which involves product development, packaging, marketing, branding, and manufacturing, takes time and money.

Jamie Valenti-Jordan helps entrepreneurs in the food and beverage industry plan and execute their business ideas. He helps them validate their products, find contract manufacturers that work for them, and set up a supply chain.

In this week's episode of the NexxtLevel Podcast, host G. Steven Cleere interviews Jamie Valenti-Jordan, the Founder and CEO of Catapult Commercialization Services, about his process of helping entrepreneurs build businesses in the food and beverage industry. Jamie talks about the work his company does, the types of clients he works with, and why he encourages entrepreneurs to work with contract manufacturers.

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Entering a new market or launching a new product is always a difficult process. The task is made even more difficult when taking a brand to a new country.

Matthew Parry is the founder of The Good Crisp Company, an Australian brand of canister chips with a focus on healthy, natural ingredients. Parry and his company has experienced a meteoric rise and they are already breaking into major American retailers.

In this encore show, G. Steven Cleere is joined by Matthew Parry to discuss the changing trends in what American consumers want from their food, breaking into the American market, and why the word “chips” has a different meaning in his native Australia.

Here’s a glimpse of what you’ll learn: The difference between chips, crisps, and fries in Australia

What product does The Good Crisp Company offer?

Why Matthew Parry’s company chose Boulder, Colorado to operate from in America

The retail market makeup in Australia

The Good Crisp strategy for entering American markets and working with Walmart

The changing trends in the CPG and food industries

Other companies Matthew has worked with and his early career

What’s next for The Good Crisp Company?

Matt’s advice for companies trying to launch a new line

The differences of doing business in America versus Australia and selling on Amazon

The strategy of gaining market share against competitors

The Good Crisp Company looks at the “big picture”

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Sponsor for this episode Our podcast was brought to you today by Kitchen to Shelf, the educational arm of NexxtLevel Brands. Kitchen to Shelf provides online and in-person courses and workshops for CPG entrepreneurs at any stage of growth.

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Hugh Thomas is the Co-founder and CEO of Ugly Drinks, centered around New York & London in the UK. He attended the University of Warwick and was the Student Brand Manager for Unilever before moving to HJ Heinz where he worked in marketing. He later went on to Vita Coco in the UK and before co-founding Ugly Drinks.

Hugh wanted to create a healthy, relevant, and affordable product that would replace sugary soda products. This led him to create Ugly Drinks, a sugar-free, sweetener-free, zero-calorie drink that’s nothing artificial and definitely affordable.

In this encore show, G. Steven Cleere talks with Hugh Thomas of Ugly Drinks about the origin of his company, the tools and resources that are necessary for someone to be a successful entrepreneur, and why it’s important to give back to the community.

Here’s a glimpse of what you’ll learn: Why the name Ugly Drinks?

How the Ugly Drinks company started

The difference between retailing in the UK and the USA

The target market of Ugly Drinks

Tools & resources for success in entrepreneurship

Hugh Thomas talks about giving back to the community through Girl up

Hugh's experience at the Marketing Academy UK

How Ugly Drinks is distributed and where you can find them

Hugh's future plans for the company

Hugh's advice to fellow entrepreneurs

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Chris Kirby is the Founder and CEO of Ithaca Hummus. He grew up in the Baltimore area in the late 80s and early 90s, and despite the popularity of processed food at that time, he was drawn to the concept of real food at a very early age. He ended up attending culinary school where he developed a strong passion for influencing people through his food, which fueled a subsequent seven-year career as a chef.

In 2013, Chris left the restaurant business and started selling fresh hummus at the Ithaca Farmers Market. Six months after launching, Wegmans discovered Ithaca Hummus and decided to put it into their Ithaca store and it ended up being an instant success.

Here’s a glimpse of what you’ll learn: Chris Kirby talks about his career as a chef and why he chose to start selling hummus at the Farmers Market.

What is a hummu and what flavors does Chris’ brand carry?

Chris recalls how Wegman connected with his company and how he got his products into other retail stores.

Chris explains how he handled the growth, inventory, cash flow and costs for his business.

How Chris built his team and moved to a bigger commercial facility.

Chris’ involvement with No Kid Hungry and Chefs Cycle.

Why Chris decided to stop selling his products directly on his website and how he found a distributor.

The future plans for Ithaca Hummus.

How Chris got into selling in Publix and his current geographical reach.

How Ithaca Hummus products are promoted.

Chris' advice to fellow entrepreneurs on building a brand.

In this episode… Chris Kirby has always been drawn to good, real food from an early age so much so that he ended up taking Culinary Arts and pursuing a career as a chef. But seven years into his culinary career, he decided that the restaurant lifestyle was not for him. This decision to move out of the kitchen and step into the business side of the culinary world led him to selling hummus at the Ithaca Farmers Market in 2013.

Chris Kirby believes that a brand is a mirror reflection of its founder and so he has worked hard to be as authentic as possible in his business. From selling his hummus at the Ithaca Farmers Market, Chris has grown his brand, Ithaca Hummus, to be the fastest-growing brand in its category and is now available in over 5000 stores including major retailers such as Publix, Whole Foods, Target, Hannaford, and Wegmans.

Join G. Steven Cleere in this episode of NexxtLevel Brands Podcast as he interviews Chris Kirby of Ithaca Hummus about his transition from being a chef to running and growing his own business. Chris talks about the early start of his company, how he was able to adapt to the fast-growing demand and scaling up to a large commercial facility, getting his products on the shelves of top retail stores, and his advice to budding entrepreneurs looking to grow their own brand. Stay tuned.

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Resources Mentioned in this episode Ithaca Hummus

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Brandon Leong is the Vice President of Marketing and Growth at RangeMe. He brings with him a unique blend of CPG industry experience along with expertise in high technology growth startups. He has held senior marketing roles for over a decade in companies such as Quri and Aria Systems. Currently, Brandon leads a talented and energetic team focused on the growth of the RangeMe marketplace.

Vir Satyan is RangeMe's Director of Supplier Success. He has lived and worked across three continents holding key roles in people-centric industries including consumer packaged goods. He is the second ever employee of RangeMe and is immensely passionate about helping suppliers grow their businesses. Vir currently leads the very talented supplier success team.

From very small beginnings to being the industry standard for product sourcing online, RangeMe streamlines product discovery for over 7,000 category buyers and the world's largest retailers while enabling over 175,000 product suppliers and manufacturers to have greater control over the marketing of their products.

Here’s a glimpse of what you’ll learn:

How RangeMe's founder, Nicky Jackson, came up with the idea for the online platform

Why RangeMe decided to shift their headquarters from Australia to the US

Why new startups should be willing to sell online and use e-commerce platforms

How RangeMe works and why it’s important to build an optimized RangeMe profile

Success stories from RangMe clients

How RangeMe replaces the sell sheet for a brand and its other benefits to suppliers and buyers.

Why it’s crucial for RangeMe users to be active on the platform and to keep their profiles updated.

How has the COVID-19 crisis impacted RangeMe and its clients?

How ECRM, RangeMe’s parent company, has adapted to market changes by creating an Efficient Supplier Introductions (ESI) solution.

RangeMe's signup and verification process, and benefits of having a premium account

RangeMe's future plans in creating greater efficiencies for sellers and buyers

In this episode… The growth of e-commerce had been amazing prior to COVID 19, and now it has literally advanced a decade in a space of 90 Days. And while much of the focus has been on the consumer altering behavior from buying at brick and mortar stores to online, there is a similar revolution on the purchasing side. Big retail buyers and purchasing agents are working from home with no physical meetings with vendors or suppliers. The answer now lies in 'digital purchasing' and RangeMe is already here to help.

RangeMe is an online platform that enables retail buyers to efficiently discover innovative and emerging products while empowering suppliers to manage and grow their brands with the tools, insights, and services they need.

In this episode, G. Steven Cleere talks with Brandon Leong and Vir Satyan from RangeMe about the rapid growth of e-commerce and digital purchasing, and how they are making the process easier for all parties involved. They explain how the RangeMe platform works, its benefits to sellers and buyers, how it helps in fostering and growing brand awareness and visibility, and why educating suppliers has been a top priority for RangeMe. Stay tuned.

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Ryne O'Donnell is the Founder of Sol-ti, a living beverage company. Ryne’s personal obsession with health and well-being along with the undeniable benefits of good, organic food and juice had on his body made him realize that there was a lack of quality options for travelers. This, coupled with the incessant infiltration of plastic packaging got Ryne thinking that it was time to address the gap in the market for glass bottled living beverages which was how Sol-ti was created in 2014.

Ryne is also the Founder of Permaculture Planet, a Costa Rica-based corporation specializing in permaculture design land development and design properties. He invested in a farm in Costa Rica as a backup plan in case his business failed and later moved there.

Here’s a glimpse of what you’ll learn: How Ryne O’Donnell's personal challenge led to the Sol-ti

Ryne talks about making smoothies and other beverages at home before starting his business

What prompted Ryne to leave the tech industry and develop a mobile phone app to help people find healthy food and juice bars

How Ryne started his Sol-ti business and the returns he got during the first month of sales

Ryne’s initial plans for Sol-ti, how he produced his products at a rental kitchen, and his initial sales run at a local yoga studio

Ryne explains what Sol-ti means, the flavors they currently have, and where the products are sold

How Ryne filled the gap between demand, distribution, and production

Ryne talks about Costa Rica and his decision to sell the beverage company only to buy it back later on

How Ryne handled sales for his business and what he learned from hiring sales reps

Ryne talks about the glass element and pricing of his products and why he refuses to use PET (Polyethylene terephthalate)

Ryne's advice to fellow entrepreneurs on building a classic and iconic company and brand that stands out

In this episode… Many entrepreneurs in the food and beverage industry started their businesses to solve a specific personal challenge they had. For Ryne O’Donnell, the lack of quality healthy beverages on the road because he traveled a lot and the infiltration of plastic packaging for the available products got him thinking about addressing this obvious gap in the beverage industry. He then decided to make his own glass bottled living beverages.

However, Ryne soon found out that the food industry is tough and requires tenacity and persistence. He has learned so much about entrepreneurship after leaving the tech industry and knows that it can take years to build an amazing brand. But while it’s challenging, Ryne vouches that the view from the top is amazing.

In this episode of Nexxt Level Brands Podcast, Ryne O'Donnell joins Steve Cleere to talk about how he started and grew his beverage company, Sol-ti. He talks about the expectations he had while starting his entrepreneurship journey, growing his business, selling it and eventually buying it back again, moving to Costa Rica, and his future plans for his beverage brand. Stay tuned.

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Lindsey Cunningham is the Co-founder and CEO of RollinGreens, a brand that offers tasty, plant-based, clean label food. She was born into an entrepreneurial family in Scarsdale, New York and grew up with the dream of having her own restaurant. She is persistent, passionate and a risk taker.

Lindsey graduated from the University of Colorado Boulder with a BS in Journalism Broadcast News. After two summers at NBC, she listened to her childhood dream and started the RollinGreens food truck with her now husband, Ryan Cunningham. 10 years later, RollinGreens has thrived and expanded with a line of plant based frozen alternatives in more than 1800 stores nationwide. Their offerings include millet tots, cauliflower wings, and currently in the midst of launching their first shelf stable products.

Here’s a glimpse of what you’ll learn: What inspired Lindsey to enter the food industry through a food truck

The type of food Lindsey and her husband offers to their customers

How Lindsey found a co-packer for her millet tots, got into to Whole Foods, and later entered other retail stores

How Lindsey expanded her line of products from her first millet tots to her current SKUs

How RollinGreens differentiates itself from other frozen food brands and why they decided to make their products shelf-stable

How COVID-19 has impacted Lindsey's business

The biggest challenge Lindsey faced in growing her business and how she's looking to fund it

The target market for RollinGreens' products

How Lindsey's background in journalism helped in growing her business and how they are positioning themselves with a different buying team

Lindsey gives advice to fellow entrepreneurs on how to run a business and debunks the myth that healthy, natural food doesn’t sell in Walmart

In this episode… Millet is such an underutilized yet nutrient-dense whole grain that many people don't know about. It’s actually used for bird feed and people do not realize just how healthy it is for humans. In an effort to not just educate people about its health benefits but to also provide health and nutritious food alternatives, Lindsey Cunningham and her husband, Ryan, started a food truck business selling millet tots. They had an abundant supply of millet from Colorado farmers, which they took advantage of and soon their products were on the shelves of Whole Foods.

In this episode of Nexxt Level Brands, Lindsey Cunningham gets interviewed by Steve Cleere where she shares her journey of growing her natural, plant-based food brand with her husband Ryan. She talks about her family's history in the food truck business, where she sources her millet grain, the health benefits of this particular grain, and why entrepreneurs need to be persistent in growing and scaling their businesses. Stay tuned.

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Resources Mentioned in this episode Kitchen2Shelf

Nexxt Level Marketing

RollinGreens

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Katherine Harvey is the Co-founder of Bare Bones, a San Diego based nutrition company offering a full menu of protein-infused products including ready to use bone broth, collagen protein powder, and instant bone broth beverage mixes. After three years as a business reporter at the San Diego Union Tribune, Kate left journalism and took the leap into the food industry to run Bare Bones along with her husband Ryan Harvey.

Bare Bones quickly became one of the top innovators in the bone broth industry by pushing the limits of how to deliver bone broth to consumers with a focus on maximum convenience and top quality. Kate's words to live by are 'May your choices reflect your hopes, not your fears'.

Here’s a glimpse of what you’ll learn: Kate talks about her husband's transition from being a fine dining chef to a bone broth maker

How Kate transitioned from being a reporter to writing a cookbook and entering the food industry

The difference between bone broth and bone stock, and benefits of taking bone broth

Why the new business decided to move to Oregon and how they landed their first investor

Kate talks about the process of getting into retail, the challenges they faced and what they learned from that process

How the company's first frozen product line was shipped and how they changed it to shelf stable

How customer feedback prompted the company create a less expensive and more convenient product

Where to find Bare Bones’ products

How selling on Amazon has impacted the company's sales

How Bare Bones’ broth products fit in with different lifestyle diets

Challenges faced in marketing to people in different consumer groups and demographics

Bare Bones’ plans for the future and new products coming out soon

What Ryan Harvey has been upto and what he does in the company

Why the company decided to move back to California

How attendants of Expo West were affected by the health crisis

Kate's advice to fellow entrepreneurs on managing through failures and resiliency

Where to learn more about Bare Bones and get their cookbook

In this episode… It is ironic that a good number of chefs live unhealthy lifestyles despite working in restaurants. They rarely get the time to sit down and enjoy a good meal. Many times they drink stock to sustain themselves through service, and if this stock is store-bought, it is often not very nutritious.

Katherine & her husband Ryan are in the business of creating 100% organic bone broths to provide nutritious protein alternatives to people. Ryan was a fine dining chef who faced the same challenge many chefs working in busy restaurants face regularly. He & Kate launched their bone broth side business out of a local food delivery service and soon grew to not only selling in supermarkets but also in online marketplaces.

Katherine Harvey joins Steve Cleere in this week's episode to talk about her journey and her husband's transition to the food industry. She also talks about the benefits of her company's bone broth over common stock products found in food stores, how the company found its first investor and entered the retail market, and how selling on Amazon has impacted sales. Stay tuned.

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Kara Romanik is the Founder of Mamie's Pies. Mamie's is Kara's passion which has now turned into a large scale operation. She graduated from Bentley University with a degree in Economics and Finance which has helped her in the food business.

Kara has appeared on QVC 46 times and their cherry on top flavor was named as one of Oprah's favorites. It is with the combined efforts of Kara's family and her Mamie's family that this dream has now become a reality. Her ultimate vision is to bring the homemade taste of New England pies into every home. Today, Mamie's Pies have sold over 1 million pocket pies.

Here’s a glimpse of what you’ll learn: Kara Romanik shares how she got started making pies and how it led to her starting her business

Kara talks about how she started selling pocket pies and how she transitioned her packaging and pricing with her retailers

How Mamie’s Pie was discovered by Oprah’s team, QVC, and Safeway, and which one led the business to ecommerce

What it takes to appear on QVC and the volume of product required beforehand

Kara discusses how she found a co-packer for her frozen unbaked pastry products

The benefits of selling through e-commerce versus retail

How Kara comes up with new flavors and the lessons she learned in the process of growing her business

Things to consider when searching for a distributor and retailer in order to expand your business

The biggest challenge Kara had in growing her business

Kara reveals her future plans for Mamie’s pies and about her decision to use equity crowdfunding to raise funds

Kara's advice to fellow entrepreneurs on building great relationships with their customers

In this episode… When Kara Romanik offered to help raise funds for her daughter’s school dance by making and selling her English-style pies, she did not know that she was about to embark on a massive business undertaking. That first batch of 120 pies was a great success and because she wanted to venture into something new, this provided the perfect idea and opportunity for her.

Being a lady who follows her gut instinct and listens to her customers, Kara started researching about the possibility of producing pocket pies. These turned out to be a great hit that she found herself appearing on QVC numerous times and having her cherry flavor listed as Oprah’s favorite.

In this episode, host G. Steven Cleere is joined by Kara Romanik where they talk about Kara’s entrepreneurship journey and how it got to where it is today. Learn more about how Mamie’s Pies started, how her brand was spotted by Oprah’s team, QVC, and Safeway, the challenges and lessons she went through while growing and expanding her business, and she also explains how relationships play a crucial role in the success of any business. Stay tuned.

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Resources Mentioned in this episode Mamie's Pies

Mamie's Pies' Flavors

Kara Romanik on LinkedIn

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Katie Thomson is the CEO and Co-founder of Square Baby, a nutritionally designed all natural line of baby foods. As the first professional nutritionist for Starbucks, Katie played a pivotal role in the evolution of the Starbucks menu by introducing healthier options like oatmeal, bistro boxes, and egg white options. She is responsible for creating clean ingredient standards and acted as the health and wellness policy advisor and spokesperson of the company.

Since leaving Starbucks to pursue Square Baby, Katie has consulted for national brands like Red Robin and Hilton, as well as startups like Naturebox.

Here’s a glimpse of what you’ll learn: Katie Thomson talks about the healthy food evolution she did at Starbucks and how that drove her to entrepreneurship

How the idea for Square Baby started and Katie’s business model and vision for the company’s product line

How Square Baby's online ordering system works and the available subscription options

Katie discusses her process for launching her products and the strategic alliances and partnerships she entered into

Katie reveals her plans for more products particularly those for early allergen introduction to babies

Challenges Katie has faced in her entrepreneurial journey and how she and her partner, Kendall, developed their productsHow the company organizes and produces all its SKUs and the feedback they have received from customers

Why the company hasn't started selling on Amazon and in retail stores and how they are giving back to society

Katie explains why she believes that following your gut is important

In this episode... While working as a nutritionist at Starbucks, Katie Thomson was able to revamp their menu to include healthier food options and clean food ingredient standards. She was intent on making sure that the right nutritional information was available on food labels and from there, it opened a new door for Katie: entrepreneurship.

Katie realized that many other companies out there did not care about their customers and continuously gave misleading information on its packages. Having her baby made her more conscious of food quality so she decided to leave her job at Starbucks and with her business partner, co-founded Square Baby.

Join G. Steven Cleere in this week’s episode of NexxtLevel Brands as he interviews Katie Thomson of Square Baby about her entrepreneurship journey and what led her to start her company. She also talks about her business model for Square Baby, the strategic alliances and partnerships she has entered into, the challenges she faced, and how she manages to produce all of the company’s 21 SKUs. Plus, find out why she still hasn’t joined Amazon and how her company is giving back to society. Stay tuned.

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Resources Mentioned in this episode Kitchen2Shelf

Nexxt Level Marketing

Katie Thomson on LinkedIn

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David Lemley is the President and the Chief Strategist at Retail Voodoo, a Seattle-based brand strategy firm that helps specialty food and beverage brands gain market share by addressing their toughest growth challenges. David is armed with a passion for ideology-driven companies and has over 25 years of industry experience. He has worked with some notable clients such as Essentia Water, REI, Kind, Sur la Table, and Dry Soda, and he has dedicated his career to helping better-for-you brands and their leadership teams at those critical points where the brand has gone from one-of-many to one-of-a-kind.

David is also an author and has a new book out, Beloved and Dominant Brands, which helps better-for-you brand leaders on the path to becoming both beloved and dominant within their categories.

Here’s a glimpse of what you’ll learn: David Lemley talks about how he became a brand strategist and the work he and his team did for KIND Snacks

How Retail Voodoo helped Sahale Snacks with their challenges and how they became a 10-year overnight success

The trick between being a beloved and dominant brand vs being a dominant but ranking low on the likability scale

David talks about his book Beloved and Dominant Brands and who he wrote it for

David gives tips on how to scale a brand and the difference between a business mission and brand

What does brand ecosystem mean?

David explains how the coronavirus pandemic will change the face of ecommerce and the food and beverage industry

David talks about his work with Essentia Water and why it’s such a great brand

Where to learn more about Retail Voodoo and how to download a free chapter of David's book

David Lemley's advice to fellow entrepreneurs in light of COVID-19

In this episode… Every entrepreneur that goes into business has two things in mind: serve their niche market and generate sales. Having your products embraced by retail giants is a dream come true for many business owners, and having them pulled off from shelf is a true heartbreak story. David Lemley has seen and helped many brands go from zero to big time, and according to him, businesses with a sound brand strategy, a tight target audience, and a means to create meaningful connections are the ones who are most likely to succeed.

In this episode of NexxtLevel Podcast, G. Steven Cleere interviews David Lemley of Retail Voodoo about the work he has done with some notable brands like KIND Snack and Essentia Water, and why he is passionate about making brands beloved and dominant rather than just being dominant. Tune in as they talk about his book, how brands can impact lives and affect their target market, and how COVID-19 is bound to change the face of ecommerce and the food and beverage industry.

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Resources Mentioned in this episode Kitchen2Shelf

Nexxt Level Marketing

Retail Voodoo

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Loren Brill is the Founder and CEO of Sweet Loren's, a food company that is redefining what it means to be delicious, clean, and convenient. Sweet Loren's ranked number 114 in the 2019 Inc 500 fastest growing privately owned companies in America and it is also the number 1 natural cookie dough brand in the market. It is also number 3 in the US offering products from simple non-GMO, gluten free, and plant-based ingredients.

Loren is a graduate of the Annenberg School of Communication, University of Southern California and a certified Hatha Yoga instructor. She completed the master class in cooking at The New School and studied at The Natural Gourmet Institute.

Here’s a glimpse of what you’ll learn: Loren talks about her personal health challenge and how it led to the creation of her product

How Loren came up with the recipe for her cookies and where to sell it

When Loren realized she needed a co-packer and the steps she took to find one

Loren talks about raising the capital for her business and finding the right employees for her business

Loren discusses how her business operations and model has evolved

How Loren got an introduction and eventually ended up selling her products in Kroger and Publix stores

Loren shares the process she went through in finding a distributor for her product

Loren's goals and plans for her brand and how she intends to reach out to more customers

Loren talks about what sets her product apart from other brands in the market and what it’s like to be on the Rachael Ray Show

Loren's advice to fellow entrepreneurs on how to grow their business

In this episode… After being diagnosed with Hodgkin's lymphoma and beating the cancer after college, Loren Brill decided to start eating healthy and nutritious food. She was on the lookout for healthy cookies that satisfied her cravings but were made from all natural, gluten-free, and non-GMO ingredients, and when she couldn’t find any, a light bulb clicked: she was going to make her own cookies. And that is how Sweet Loren’s was born.

In this episode of NexxtLevel Brands, Steve Cleere talks to Loren Brill about her health struggles, how she overcame it, and how it led to the start of her successful and thriving business. They also talk about how her business has grown and expanded over the years, how she was able to penetrate markets such as Kroger and Publix, and the plans she has ahead for Sweet Loren’s. Stay tuned.

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Resources Mentioned in this episode Kitchen2Shelf

Nexxt Level Marketing

Sweet Loren's

Kroger

Publix

Loren Brill on LinkedIn

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Michael Panara Jr. is the President and CEO of Pretzel Man Bakery, an artist and pretzel company founded as an extension of Michael's family baking business. Since 1808, many of his family members have been twisting soft pretzels that have been enjoyed by hundreds of thousands of hungry consumers.

Several years ago, the family decided to create a new pretzel classic taking the twist and turning it into a line of awesome stuffed pretzel balls. The company can only be known by one name, the moniker Michael’s grandfather Albert was known by: The Pretzel Man.

Here’s a glimpse of what you’ll learn: Michael Panara Jr. talks about growing around the baking business and what he wanted to pursue once he got older

How Michael evolved the idea for making stuffed pretzel balls and who they sell them to

Michael talks about their business model and their preferred packaging for their products

How the pretzel machinery works and how they teamed up with a co-packer

Michael shares how his grandfather inspired and left a positive impact in his life

Challenges Michael faced when he shifted from tech sales to working full time in the food industry

How Michael met his business mentor and how he influenced Michael's business

Why are people moving from the tech industry into the food services industry?

Michaels discusses how he works with independent food brokers and distributors, and their expansion plans for 2020

Michael Panara's advice to fellow entrepreneurs on managing business challenges

In this episode… After working in the technology industry for a number of years, Michael Panara found himself drawn to the food industry, the very same industry that he grew up in. His family has been in the business of making soft pretzels since 1808 and now, Michael has revolutionized not just their products but in their manner of doing business. From selling to friends and family to handling orders for events, tournaments, and other social gatherings, their business is booming from all business standpoints.

Join G. Steven Cleere as he interviews Michael Panara Jr. about his transition from tech sales to embracing the food industry. Tune in as they discuss the growth and expansion of the Pretzel Man Bakery, how Michael’s grandfather inspired him, the challenges of revolutionizing their product line and production process, and the importance of staying committed and not giving up on your vision in business.

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Resources Mentioned in this episode Kitchen2Shelf

Nexxt Level Marketing

Pretzel Man Bakery

Pretzel Man Bakery on Instagram

Pretzel Man Bakery on Youtube

Ricardo