In The Press

In a day and age where it seems like everything new is being scooped up by the same big food companies, its refreshing to see new, independent, small artisanal brands making an impact. Here are some new products we have been loving. Beyond their noshy vibes, we love the niche products, flavors and stories behind the brands.

Eat Elephant Green Chili Chutney With Butternut Squash

Top retail buyers select Gold Award finalists and three Outstanding Packaging Design Award finalists for prestigious honors NEW YORK (Oct. 15, 2025) – The Specialty Food Association (SFA) today unveiled the finalists for its 2026 sofi Awards, celebrating outstanding products across 25 categories,...

About Elevator Talk

This edition of Elevator Talk features leaders from Juicybite, Send Bars, Date Smarter, Keya's Snacks and Elephant Green Chili Chutney. Our special co-host is Ken Collis, the founder and CEO of TLK Fusion, who shared his thoughts, questions and feedback with the participants.

Our Elevator Talk pitch series showcases up-and-coming food and beverage brands within the industry. Meet the founders behind the hottest brands hitting the market and hear their plans to stand out on shelves. You can catch this series on BevNET and NOSH.

0:15: Joe Who? Better Breakfast. Too(m) Good. Old Gold? Stock & Shot. Review & Win. – Jacqui’s unfamiliarity with football legend Joe Montana sparks lighthearted banter about generational divides and the pitfalls of marketing to “old men.” While Mike is understandably deflated by the moment, he and Ray quickly pivot to recap a recent breakfast with the co-founders of Better Sour, a better-for-you gummy brand. The brand has secured new retail placements at Boston University, Total Wine, United Airlines, and is gearing up to launch an exclusive tart cherry flavor at Sprouts. The hosts also shine a spotlight on Toom, a garlic dip brand led by founder Matt Joyce, and commend his deliberate, slow-growth strategy. Later in the episode, the conversation turns to the relevance of endorsements from athletes of past eras and whether they still hold sway with today’s consumers. The hosts also sample a range of new THC and functional beverages from brands including Woodstock, Tonik, and Golden Root. Ray gives a special shoutout to Elephant Green Chili Chutney, a zesty new condiment featured on Taste Radio’s Elevator Talk series. The episode wraps with a call for listeners to review the podcast, sweetened with the promise of free T-shirts in return.

The subject-matter experts who make up the Specialty Food Association’s (SFA) Trendspotter Panel have compiled their list of top trends observed at the 2025 Summer Fancy Food Show, specialty food’s premier product discovery event. Taking place June 29 – July 1,...

Why Chutney & Cheese?

Western-style chutneys—created by Anglo-Indians during the British rule in India—use English fruits, dried fruits, and present a striking blend of sweet, sour, and spicy flavors. While Indian chutneys were not originally intended to pair with cheese, both styles are now rising in popularity as perfect companions for cheeseboards.The Cheese Professor

Tanzie Turel, co-founder of Elephant Green Chili Chutney, explains: “Chutney naturally offers heat, bold flavors and a story,” she says. “And we’re finding that cheese is the perfect canvas for it.”The Cheese Professor Alison McQuade of McQuade’s Celtic Chutney shares how her business started by chance: after gifting chutney at Christmas, a hairdresser passed a jar to a client—Peg Smith from Cowgirl Creamery—who loved it and began selling it in her store. Today, McQuade’s seasonal flavors—fig n’ ginger, whisky peach, apple red chili, spicy red onion, Indian spiced apple, plum n’ black pepper—are celebrated on grilled cheese sandwiches and charcuterie boards across the Bay Area.The Cheese Professor

The Guys adventured to the Fancy Food Show and found another hot product that you have to try 😍 @elephant_green_chili is beyond extraordinary… And has our palates dancing with flavor. So if you’re ready to spice things up and see...