Hardware Podcasts

Founder Feature: Yaniv Simpson of The Conscious Bar

The Startup CPG Podcast · 30 Jan 2026 · 29m · Episode 242

What this episode covers

Yaniv Simpson, founder of The Conscious Bar, explains his mission to redefine the chocolate category by creating a date-sweetened craft chocolate bar with zero additives, ethical sourcing, and 100% compostable packaging. He details the nine-month struggle to source fully compostable two-piece packaging and the complexities of securing organic, Prop 65-compliant cacao directly from farms to ensure traceability and fair compensation. Simpson describes building an in-house creative agency to drive direct-to-consumer sales and educate consumers on the difference between fruit sugar and processed sugar, while preparing for a retail launch in early 2026.

Most relevant to

early-stage companies

Topics

Mentioned

Products
The Conscious Bar, Hugh Kitchen

Related episodes from other shows

Other shows on the same ground, closest first.

  • People of Packaging · 26m

    312 - Jason Christensen from Blue Unicorn, the best protein bar on the planet?

    Jason Christensen, co-founder of Blue Unicorn, discusses his transition from a successful home security company to launching a CPG brand with food scientist Dr. Luke Talley. They detail the decision to produce their protein bars in-house in Springville, Utah, rather than using a contract manufacturer, to maintain quality control over the unique low-sugar, high-protein formulation. The conversation covers the challenges of designing packaging, sourcing materials from both local and overseas suppliers, and managing logistics for temperature-sensitive chocolate bars sold via direct-to-consumer and early retail channels.

    Direct-to-consumer & e-commerceManufacturing partners & offshoring
    6 chapters

  • People of Packaging · 37m

    244 - Jody Polishchuk from Sundays on how they made the first zero sugar creme cookie

    Jody Polishchuk, founder of Sundays, discusses his journey from previous CPG ventures like The Juice Box and Yuga to creating the first zero-sugar creme cookie. He details the extensive R&D process, which involved three co-packers and three R&D teams over three years and $100,000, to replicate the taste of an Oreo without sugar. Polishchuk also explains his strategic decision to launch with a strong, affordable brand identity designed by Christine Brown and Django Jim, rather than spending heavily on a traditional agency.

    Starting a product companyMaterials & manufacturing processes
    7 chapters

  • How I Built This · 1h 11m

    Guayakí Yerba Mate: David Karr and Chris Mann

    Guayakí co-founders David Karr and Chris Mann explain how they built a $100 million beverage company by introducing yerba mate to the U.S. market, starting with hand-packing loose tea and touring in a VW bus to demo the product. They detail the strategic pivot to bottled and then canned ready-to-drink formats, which allowed them to scale beyond niche natural food stores into broader retail channels. The founders also describe the difficult decision to build their own direct store distribution network using Chevy Bolts to maintain control over their brand and supply chain relationships.

    Starting a product companyScaling production
    8 chapters

  • People of Packaging · 21m

    168 - John Shin makes taking your vitamins FUN and sustainable!

    John Shin, founder of Livt Pack, explains how he created a subscription vitamin service featuring gummies in biodegradable sachets to solve the problem of expired vitamins and complex routines. He details the early-stage challenges of sourcing responsive manufacturers and the DIY approach to packaging, including screen-printing pouches by hand. Shin discusses the product formulation developed with dietitians and the company's current status as a small, growing business seeking automation and better box manufacturing partners.

    Sourcing & supply chainPackaging design
    4 chapters

  • People of Packaging · 31m

    259 - It's definitely NOT beer with Not Beer founder Dillon Dandurand

    Dillon Dandurand, founder of Not Beer, explains how he launched a zero-carb, zero-alcohol sparkling water in Dallas, Texas, leveraging his background at Brazi Bites and Jack Black. He details the operational challenge of sourcing a full truckload of 155,600 tall boy cans to meet minimum order quantities, opting for a turnkey manufacturer to simplify logistics. Dandurand discusses the brand's humorous packaging design, which mimics beer aesthetics, and his strategy of using sampling and influencer marketing to drive retail distribution in Texas before expanding nationally.

    Packaging designDirect-to-consumer & e-commerce
    8 chapters

The summary, chapters and topics are generated from the episode’s audio by this directory, not written by The Startup CPG Podcast. The episode itself belongs to its publisher.