ReGen Brands

Give us ALL of the regen sausages! Charcutnuvo isn’t stopping after just 5 beef sausages. They’re working to transition their entire product line to Regenerative Organic Certified?. This includes new offerings like ROC? beef pastrami and a variety of beef and lamb sausages hitting shelves soon. The challenge? Sourcing ROC?-certified ingredients for 95% of their product components. The reward? A future where all of their products support healthier ecosystems and communities. ?? The takeaway: Innovation and partnerships with like-minded brands are key to boosting regen ingredient availability and making regenerative food mainstream. ReGen Brands Podcast #85 - Eric Gutknecht @ Charcutnuvo Natural and Organic Sausage Hosts: Kyle Krull & Anthony Corsaro (AC) #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #food #beverage #podcast #sustainability #innovation #entrepreneurship #startups #business?

Going regen boosted sales by 25% !? That’s what happened when Charcutnuvo added the Regenerative Organic Certified? label to their beef products. Sounds like a big win to us! Outside of the certification addition, what caused such a big lift? ?? Retailers like Natural Grocers and Whole Foods played a crucial role in amplifying the availability of Charcutnuvo’s regenerative line. ReGen Brands Podcast #85 - Eric Gutknecht @ Charcutnuvo Natural and Organic Sausage Hosts: Kyle Krull & Anthony Corsaro (AC) #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #food #beverage #podcast #sustainability #innovation #entrepreneurship #startups #business?

?? Craftsmanship That You Can Taste ?? What sets Charcutnuvo sausages apart? Instead of standard meat grinders, they use a buffalo chopper, creating a fine, smooth base for even spice distribution and superior texture. The result? Sausages that blend flavors and textures to deliver an unforgettable bite. @ReGen Brands Podcast #85 - Eric Gutknecht @ Charcutnuvo Natural and Organic Sausage Hosts: Kyle Krull & Anthony Corsaro (AC) #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #food #beverage #podcast #sustainability #innovation #entrepreneurship #startups #business?

?? It’s no secret we need to “finance the transition to regenerative agriculture” But most of these conversations forget about one critical group… ??Emerging brands!!! ?? While investment in regenerative agriculture is growing, most of it is directed towards production, leaving CPG brands without the necessary support to grow their businesses, build regenerative supply chains, and help scale regenerative acreage. To address this, we need more innovative financing approaches. ?? TIG Brands advocates for “alignment funding” consisting of new financial products to replace misaligned approaches like standard SAFEs & Convertible Notes. These brands need the same level of financial backing as farmers to build and grow regenerative supply chains. ?? Thankfully, platforms like Steward are starting to provide loans to regenerative CPG brands such as Lil Bucks and Big Picture Foods. But we need way more dedicated support for financing regenerative brands. The future of regenerative agriculture depends not only on transitioning farmland but also on funding the brands that bring these products to market. Let’s realign our investment focus to support the entire regenerative ecosystem. Financing for regenerative brands is insufficient and misaligned Our final insight from our list of “Key Challenges Facing Regenerative Brands” Learn more in our inaugural report: The State of Regenerative CPG – Successes, Challenges, and Opportunities for Collective Action Check out the report HERE ?? https://bit.ly/4fBUm1t #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #report #whitepaper #stateofregenerativeCPG

?? Tradition Meets Innovation ?? Ever wonder what it's like to be a fourth-generation sausage maker? Eric shared his unique journey with us: ?? He was immersed in his family’s sausage-making business from the age of 8. ?? After years of learning and even training through a traditional European apprenticeship, Eric carried the torch to new heights, blending old-world craftsmanship with a commitment to health and sustainability. ?? Takeaway: Generational knowledge paired with modern innovation can set the stage for truly unique products and a resilient business. Charcutnuvo Natural and Organic Sausages, made using Swiss-style methods, are a testament to this legacy. Tune into the full episode for more on how Eric honors his roots while leading Charcutnuvo toward a regenerative future. ??? ReGen Brands Podcast #85 - Eric Gutknecht @ Charcutnuvo Natural and Organic Sausage Hosts: Kyle Krull & Anthony Corsaro (AC) #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #food #beverage #podcast #sustainability #innovation #entrepreneurship #startups #business

Get the regen sausage 411 in our latest recap ?? Dive into our latest episode recap featuring Eric Gutknecht, President & CEO of Charcutnuvo Natural and Organic Sausage, and learn how a fourth-generation sausage maker is pushing the boundaries of sustainable food production. Highlights Include: ???? Five Generations of Sausage Making: Discover Charcutnuvo’s Swiss roots and unique techniques. ??? Starting Out Natural and Organic: See how Eric's health journey inspired cleaner, healthier products. ??? Beefing Up Sales With Regen: How the ROC? certification boosted sales by 25%. ??? Transitioning to 100% ROC?: The challenges and opportunities in making their entire product line regenerative organic. All the key insights you need to stay in the know in less than 5 minutes. ReGen Brands Recap #85: https://bit.ly/3O9Y5aF ??? Produced by Katey Finnegan (author) #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #food #beverage #podcast #sustainability #innovation #entrepreneurship #startups #business #inspiration

?? How Does Regenerative Sausage Get Made? ?? Charcutnuvo Natural and Organic Sausage is a family-owned, vertically integrated brand that’s redefining traditional sausage-making while championing regenerative agriculture. Eric, a fourth-generation sausage maker with roots in Switzerland, shares his inspiring journey from packing sausages as a child to leading the company’s transition to Regenerative Organic Certified? products. ?? What you’ll learn in this episode: 1?? The heritage and unique Swiss-style methods that set Charcutnuvo’s products apart 2?? Eric’s commitment to clean, anti-inflammatory foods and how it shaped the product line 3?? How adding ROC? certification boosted sales by 25% 4?? Their upcoming ROC? product launches ReGen Brands Podcast #85 is LIVE now on all platforms! Viewing and listening links in the comments! #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #food #beverage #podcast #sustainability #innovation #entrepreneurship #startups #business

You can’t sell what you can’t make… This is the biggest issue facing many regenerative brands that are currently supply-constrained Kettle & Fire faces challenges as a bone broth company. ?? The brand needs more bones from regeneratively raised cattle, but ranchers don’t raise cattle just to sell bones. It can be difficult to convince ranchers to transition to regenerative practices without a stronger demand for their more important output: beef. As Co-Founder Justin Mares puts it, “Even if we wanted to, we couldn’t transition our entire business to regenerative agriculture [because] there’s just not enough suppliers.” La Tourangelle experiences similar issues with their culinary oil supply chains. ?? For example, grapeseed oil is an upcycled byproduct of the wine industry. To produce regenerative grapeseed oil, there first needs to be a bigger supply of regenerative grape seeds for regenerative wine. This challenge led to focus on developing regenerative SKUs from products like sunflower, flax, and olives—crops grown specifically to be pressed for oil. Despite constraints, there’s an opportunity for precompetitive collaboration to overcome supply issues. ?? Simple Mills, Daily Harvest, and CAPELLO’s are part of the Almond Project, an initiative supporting almond farmers to adopt regenerative practices and improve soil health, water infiltration, carbon sequestration, and biodiversity. Regenerative brands are often supply-constrained Our fifth insight from our list of “Key Challenges Facing Regenerative Brands” Learn more in our inaugural report: The State of Regenerative CPG – Successes, Challenges, and Opportunities for Collective Action Check out the report HERE ?? https://bit.ly/4eUnroE #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #report #whitepaper #stateofregenerativeCPG

Yes, it’s typically more expensive to make regenerative products… Why? ?? Conventional brands benefit from cheaper ingredients and manufacturing practices, and the negative externalities created from these extractive agricultural systems are not realized inside the unit economics of the products. ?? So right now, most regenerative farming is more costly to take on. It avoids shortcuts like cheap feed or fast production cycles, instead prioritizing sustainable practices and rigorous certifications, which naturally drive up costs. ?? Also, macro challenges like inflation and rising labor costs make it difficult for regenerative brands to compete on price, especially in stores where these products are often positioned as premium “best” options. Regenerative products are priced at a premium and not widely accessible Our fourth insight from our list of “Key Challenges Facing Regenerative Brands” Learn more in our inaugural report: The State of Regenerative CPG – Successes, Challenges, and Opportunities for Collective Action Check out the report HERE ?? https://bit.ly/4e4rXQh #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #report #whitepaper #stateofregenerativeCPG

The future is fowl! Turkey isn’t just for Thanksgiving, folks… And Diestel Turkey Ranch has worked hard to prove that. They’ve spent the last decade diversifying their business and expanding their product portfolio to make turkey accessible for meals and snacks throughout the entire year. Of course, there will always be a place for whole birds… But turkey slices, burgers, bacon, carnitas (and so much more) sound pretty good too! Diestel is focused on three things when it comes to product innovation: ??? Utilizing the whole animal ???? Making turkey easy and accessible for weeknight meals ??? Finding new ways to turn turkey into clean, high-protein snacks Ultimately, they want to make it easy for consumers to “give the other bird the bird” ?? ReGen Brands Podcast #84 - Heidi Diestel @ Diestel Turkey Ranch Hosts: Kyle Krull & Anthony Corsaro (AC) #regenerativeagriculture #regenerativefarming #regenerativefoodsystems #cpg #regenbrands #food #beverage #podcast #sustainability #innovation #entrepreneurship #startups #business?