[Sweets And Snacks Show] Founders Redefining Treats With Innovation And Inclusivity Podcast Por arte de portada

[Sweets And Snacks Show] Founders Redefining Treats With Innovation And Inclusivity

[Sweets And Snacks Show] Founders Redefining Treats With Innovation And Inclusivity

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 Elvin Willgrass is the Sales Director of Freedom Confectionery, a UK-based company renowned for its inclusive, plant-based, and allergen-free confectionery products. Under his leadership, the company has launched several innovative treats, including the world’s first chocolate-coated vegan gummy bar in collaboration with Pusheen. Prior to joining Freedom Confectionery, Elvin served as Managing Director at Makara Beer Company and General Manager at Lancaster Brewery. Kyle Tilley is the COO of Grazy, a Canadian plant-based ice cream brand known for its dairy-free soft serve and pints. He plays a pivotal role in expanding Grazy's presence across Canada and into the US market. His background in operations and logistics ensures the smooth functioning of the family-run business, which often includes their young child at events. Kyle's dedication to Grazy's mission reflects his commitment to delivering delicious, inclusive treats to a broader audience. Jason Burke is the Founder and CEO of The New Primal, a clean-ingredient food brand known for its grass-fed meat snacks and low-sugar condiments. A former software-sales professional in Charleston, Jason launched The New Primal in 2012, working out of his condo kitchen with a single dehydrator. Under his leadership, The New Primal has raised over $20 million in capital, including a $15 million Series B round in 2021, and grown its product line from just three to over 30 SKUs in key categories. John McCone is the Founder of Rufus Teague, a Kansas-based barbecue brand known for its award-winning sauces and rubs. His passion for barbecue began as a hobby, sparked by a Father's Day gift and fueled by success in local competitions. In 2004, John established Rufus Teague, insisting on using the finest ingredients to create healthy and delicious products. Under his leadership, Rufus Teague has expanded into over 17,000 US stores and reached 10 countries, with availability in major retailers such as Walmart, Publix, Bass Pro Shops, and Dick’s Sporting Goods. Kabir Khurana is a Marketing Executive at Rustle Snacks, a London-based gourmet snack company known for its chef-inspired truffle chips. He is also the founder of Hotel49a, an events company that hosts glamorous queer events around Soho. A graduate of University College London with a degree in philosophy, Kabir combines his academic background with a passion for astrology, spirituality, and innovative culinary experiences. His professional journey includes roles at Clii Crémant, Trident Comms Ltd., and DKor LTD, where he honed his skills in marketing and communications. Andrew Ma is the Founder of Gem Gem, a company renowned for its chewy ginger candies crafted from fresh Indonesian ginger, pure cane sugar, and tapioca starch. Drawing inspiration from his family's 90-year-old ginger candy recipe, he has modernized traditional confectionery by introducing innovative flavors like lychee and rose. Under his leadership, Gem Gem has emphasized natural ingredients and health benefits, positioning the brand as a wholesome alternative in the candy market. Andrew's commitment to quality and innovation has been instrumental in Gem Gem's growth and popularity among health-conscious consumers. Eric Martindale is the Founder and CEO of Elite Commerce Group, a full-service agency specializing in Amazon and retail media. Under his leadership, the company has driven over half a billion dollars in retail sales for clients, maintaining a strong focus on testing and innovation to stay at the forefront of digital marketing. A former Marine officer and adventure athlete turned e-commerce authority, Eric is also a passionate technocrat interested in futurism. His unique perspective stems from identifying and exploiting retail frontiers before they become mainstream. In this episode… As consumer demands for healthier, more inclusive, and innovative snack options continue to rise, many food and beverage brands struggle to stand out in a saturated market. Traditional products often fail to meet modern dietary needs or deliver memorable experiences that align with evolving values. So, how can emerging brands combine flavor, functionality, and innovation to win loyal fans and shelf space? Elvin Willgrass, a confectionery innovator, stresses the importance of inclusivity by creating plant-based, allergy-free treats that no one has to miss out on. Kyle Tilley highlights the value of family-driven entrepreneurship and authenticity in expanding a dairy-free brand across borders. Jason Burke advises focusing on flavor-first innovation tailored to kids and parents. John McCone shares how storytelling and heritage shape product identity, while Kabir Khurana recommends premium ingredients and global influences to elevate everyday snacking. Andrew Ma draws from tradition to innovate with unique textures and flavors, and Eric Martindale underlines the critical role of a retail media strategy to sustain success after a product hits shelves...
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