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In this episode of the Startup CPG Podcast, Caitlin Bricker interviews Liv Truesdell, founder of FROST Buttercream, an emerging brand bringing bakery-quality, meringue-based buttercream to retail shelves with fewer ingredients, less sugar, and a noticeably elevated taste profile. Liv shares her journey from investment banking to building a family-run food business, working alongside her mother as co-founder, and developing a product designed to meet consumer demand for cleaner, less cloying desserts.
The conversation highlights how FROST approaches formulation, packaging, and education in a category where most consumers are unaware that conventional “buttercream” often contains no real butter. Liv explains the complexities of producing meringue-based buttercream at scale, the trade-offs of small-batch manufacturing, and the brand’s thoughtful expansion into retail, demos, and eventually food service—all while maintaining quality and operational discipline.
The episode also touches on early wins, from a Startup CPG Shelfie Award to distribution in notable New York City retailers, as well as strategic collaborations that have helped introduce the product to new audiences. Throughout, Liv reflects on the importance of community, consumer feedback, and patience when navigating the challenges of an early-stage CPG business.
Listen in as they share about:
- The inspiration and development behind FROST Buttercream
- Why meringue-based buttercream stands apart from standard formulations
- Educating consumers in a category with entrenched expectations
- Strategic retail expansion and the role of demos in adoption
- Operational realities of small-batch production and scaling
- Early collaborations, brand recognition, and retail partnerships
- Lessons learned during the first year of building a CPG company
Don't forget to leave a five-star review on Apple Podcasts or Spotify if you enjoyed this episode. For potential sponsorship opportunities or to join the Startup CPG community, visit http://www.startupcpg.com.
Show Links:
- Transcripts of each episode are available on the Transistor platform that hosts our podcast here (click on the episode and toggle to “Transcript” at the top)
- Join the Startup CPG Slack community (20K+ members and growing!)
- Follow @startupcpg
- Visit host Caitlin's Linkedin
- Questions or comments about the episode? Email Daniel at podcast@startupcpg.com
- Episode music by Super Fantastics
Creators and Guests
What is The Startup CPG Podcast?
The top CPG podcast in the world, highlighting stories from founders, buyer spotlights, highly practical industry insights - all to give you a better chance at success.
Liv Truesdell
So frosting is a very controversial food, which I've come to learn people either completely love it or you'll have people walk up to you in a demo and say, I scraped the frosting off my cake. I will never buy store bought frosting. And that's where I stop them. And I'm like, well, listen, this frosting is a lot less sweet than your typical frosting. It's got 57% less sugar, it's real butter. And they'll try it and they'll say, oh, wow. I normally am a frosting critic and I really like this.
00:39
Caitlin Bricker
Hey everybody, this is Caitlin Bricker, managing editor at Startup cpg. We are back with another founder feature. Today I'm talking with Liv Truesdell, founder of Frost Buttercream, an all natural buttercream frosting made with real butter, real egg whites, and way less sugar than traditional frosting. Liv went from investment banking to small batch buttercream production alongside her mom as co founder. In just a year since launching, Frost has won a Startup CPG Shelfie award and landed in retailers like Fairway Market and Butterfield Market. We'll talk about why frosting is surprisingly controversial, what makes meringue based buttercream different, and Liv's strategic approach to scaling. And if you're wondering if I'm licking my lips throughout this episode because they're dry or if it's because I want frost, I'll leave that up to your imagination. Enjoy. Hey everybody. Welcome back to the Startup CPG podcast.
01:38
Caitlin Bricker
This is Kaitlin and today I'm here with Liv Truesdell, founder of Frost Buttercream. Liv, welcome to the show.
01:44
Liv Truesdell
Thank you so much for having me. I have to say I listen to this podcast all the time on my runs and it's in my Spotify wrap top five podcasts. So I've learned from a lot of amazing founders on here and it's just such an honor to be able to chat with you.
02:00
Caitlin Bricker
Oh, I'm so happy you're here. The Spotify wrapped, that's the first that I've heard from a brand. Did it just launch like today or this week?
02:08
Liv Truesdell
Today.
02:09
Caitlin Bricker
Wow. Very cool. Well, you are definitely in my top five for 2025 for baking items. That is four for sure. So for anybody who's not familiar with Frost Buttercream, can you tell us what Frost Buttercream is?
02:25
Liv Truesdell
Yeah. So Frost Buttercream is an all natural bakery quality buttercream frosting. It's got real butter, egg whites and a lot less sugar and it's naturally Gluten free and free from all those artificial preservatives, dyes, and mouth coating oils.
02:39
Caitlin Bricker
Amazing. And you really are hitting on so many points that I never realized other frostings on the shelves were not hitting on. I just thought frosting was supposed to have this very long ingredient list. And even when you go to these top tier natural grocers, I personally feel like your ingredient list blows all of them out of the water.
03:02
Liv Truesdell
I appreciate that. I think one of our main focuses when were in formulation was to get a list of really simple ingredients that you would find in your kitchen. So like farm fresh butter, real egg whites, and real cane sugar. And I think right now, like, that's the current trend, having real natural ingredients and going back to where everything kind of started.
03:22
Caitlin Bricker
That's a really great point. And I do hear what you're saying about the cane sugar. I prefer to eat no added sugar. I prefer date sweetened things. But there is certainly a trend right now where I see brands who are using real cane sugar, but they're just not using as much of it. And I don't feel guilty when I eat those products. So you're definite? Definitely on trend.
03:44
Liv Truesdell
Totally. And I think, honestly, when we do demos, I'll have a handful of people come up to me and they'll be like, so how is this sweetened? It's not as sweet as other frosting. Are you using fake sugars? I'm like, no, it's just. It's honestly just a lot less. And so I think people are really coming around to that a lot more.
03:58
Caitlin Bricker
It's funny because when I go to like, bake a cake or bake cookies, at least in the past, I would see the recipe and it would say, two cups of sugar or like a cup of brown sugar. And I'm like, holy crap. When I look back now and I'm baking healthier stuff now, I'm like, oh, my God, that is a lot of sugar. So tell me, like, how did you get into this? What is your background? How did you get into frost? And is there any connection between your background and what you're doing today?
04:31
Liv Truesdell
It's a great question. So not really, but I basically grew up baking with my mom, and we both learned to bake from my great aunt, who, so she came from Italy, and it's kind of cliche, but she basically taught us that food really brings people together. And her main focus was always on dessert. Even if you go back to ancient times, dessert is really just like the focal point of a lot of Celebrations. So I think for me, launching Frost wasn't really about just, like, creating another form of sugar that you put on a cake, but more about being invited into people's, like, spirit, special moments, becoming part of their memories that ultimately lasts forever. So that's, like, the real privilege behind starting Frost. But no, my, like, professional background.
05:16
Liv Truesdell
I went into investment banking first, worked with consumer companies, and, you know, I did get a great understanding of financial analysis and business strategy, but I really just wanted to be on the other side. And so after working on a deal for many months, all hours of the day and weekend, I decided to close the deal, left, and started Frost.
05:39
Caitlin Bricker
Wow. I definitely don't see the connection between investment banking and buttercream frosting, but I'm so glad that you were the one to put the two together.
05:51
Liv Truesdell
I appreciate that.
05:53
Caitlin Bricker
So you told me that your aunt and your mom, you all baked together. You got this love of baking from your family. And it's my understanding that your mom is still very involved in the business today. Can you tell me a little bit about what that looks like, what that dynamic looks like, and what it's like to work with your mom?
06:12
Liv Truesdell
Yeah, definitely. So when I left banking, I started Frost, and I kind of found myself bouncing all my ideas off of my mom. We have a really great relationship. I'm super lucky. And it kind of just kind of made sense that we could be co founders together in this. We did have one disagreement about what jackets we should wear to the Food and Wine festival just to keep it real. But overall, we get along so well. It's so great. She has a background in consumer products, so it's really helpful to have her expertise. But honestly, like, Frost is a whole family affair. I have two older brothers who are both in film and advertising. One of them is always giving me his advice as to what the company needs to do next, which I really appreciate.
06:58
Liv Truesdell
And my other brother actually, like, designed our whole branding and packaging, so no one is shy to give any of their opinions, which I'm really grateful for, but yeah. And then my dad is giving us some pro bono legal work, so everyone is chipping.
07:14
Caitlin Bricker
It sounds like it's all working out for the best, which is great. It doesn't sound like that is the classic family business story, which I appreciate. I feel like there's definitely those two ends of the spectrum. Either it goes really well, or it goes really bad.
07:34
Liv Truesdell
A succession show next.
07:37
Caitlin Bricker
I haven't seen succession yet, but I've heard very good things about it.
07:41
Liv Truesdell
That is good. Yeah.
07:43
Caitlin Bricker
I will add it to my very long list of things to watch.
07:47
Liv Truesdell
Amazing. When you have the free time.
07:49
Caitlin Bricker
True. So I have a few things that I want touch on with what you just told me about your family. One of them is the packaging. So said your brother helped design the packaging. Tell me what that process looked like.
08:01
Liv Truesdell
So that was honestly a long process. So our whole formulation process took a few months. I first got the. Got, like, heard a guideline that it takes 18 months to launch a product. I was like, oh, no, we can do this much faster. That was wishful thinking. We did get out of prototype faster, but I think in the background of actually developing our product, were working on our packaging. We had some pretty crazy looking Adobe, like clip art styles going in the beginning. But ultimately we kind of tried to stay true to, like, who were, who we are and what we want the brand to be. So, you know, we love blue. We. We actually went into Janovic multiple times and we'd be like, can I look at your Pantone book?
08:41
Liv Truesdell
And everyone in the Janovic story be like, what are they doing over there? So we spent a lot of time. There are a lot of iterations, different ideas of stripes and the logo came from different people. And so it was definitely a very iterative process.
08:57
Caitlin Bricker
And I will say too, your packaging stood out to me when we had the Shelfie Awards. You won a Shelfie Award, which is congratulations. You've been in business for how long?
09:11
Liv Truesdell
A year in January.
09:13
Caitlin Bricker
Amazing. So it was pretty soon after you launched that you submitted for the 2025 shell fees and then won. So good for you. Congratulations. But just to backtrack something that I'm getting ahead of myself here. But your packaging stood out to me because you did something that no other brand did, which you sent a full product in an empty container for the shelfies, which I thought was genius. I'm like, this is amazing because now I have a product that I can actually e and enjoy and then I have a product that I can take pictures of. Did you think about that when you sent it?
09:52
Liv Truesdell
We thought. I got the idea because my brother's shelf in his room has like a whole stack of containers. But when you have a frost container, unless you're baking, it's in the fridge and so it's away. And so our kind of thinking was this is something that'll be out on the counter and we'll remind you that we're there.
10:10
Caitlin Bricker
I thought it was so genius. My, like, little trick for when I'm taking product photos is I just take a little bit of scotch tape, and if it's empty or even if it's full, I'll just like take a can and I'll put a little tape on it so that it doesn't move while I'm taking photos. And I. I did the same thing with your container.
10:29
Liv Truesdell
Yes.
10:30
Caitlin Bricker
The things we do to improvise and be creative. So I gotta ask, can you walk us through what the process looks like of making real buttercream versus what it looks like to use frost at home?
10:46
Liv Truesdell
Definitely. So what I didn't realize was there are actually a ton of different types of buttercream. So you have American buttercream, which is what most people make at home. It's a lot of confectioners. Sugar, butter, a little vanilla and milk. That one's pretty quick to whip up, but it's really sweet. And so when were in our formulation process, we wanted to explore all the different types and why they were different and what made them better or worse. And we narrowed it down to meringue based buttercreams. And so they're actually the most stable type. So that is made by whipping up a meringue of egg whites and creating an emulsion with butter and a sugar syrup. And so in doing that process, it can take over an hour to make.
11:31
Liv Truesdell
And so we felt that a meringue based buttercream was one that really tasted like bakery quality. And so we wanted to save people time while also giving them like the perceived skill of being able to create a very finicky and hard to make frosting. So essentially a formula that would normally take an hour to make, you can now have right from your fridge. You let it defrost, get it to room temperature, and then you can just whip it up. You can walk away as it's whipping, do other things, but basically have something ready to go at your fingertips that.
12:02
Caitlin Bricker
Normally would take a while and without all the added ingredients. So I feel like you are solving several issues here. One being obviously less sugar, less ingredients. It's not a health product, but it's better for you.
12:19
Liv Truesdell
Everyone needs a little sweetness sometimes, so.
12:22
Caitlin Bricker
Absolutely. And then you're also solving this issue of time and labor. Some people just aren't skilled in the kitchen just like you're touching on. And some people just don't have time, the time to even learn how to be skilled in the kitchen. So I appreciate that you're solving those issues. You know this, but I ordered two tubs of frost for my daughter's birthday because I a Am a big fan. And B, when I look at the other ingredients on the shelf, I'm like, okay, I have two options here. Or really three. One, I could buy a traditional store bought bakery item, which sometimes you just don't know what's in there. Or I can buy these items that are already on the shelf in like my local grocery store, but the ingredient lists are still very long. Or I could go for frost.
13:07
Caitlin Bricker
And you know, I went for frost. My daughter had a blast, like watching it in the stand mixer. Then we added in the red and the blue dye, natural of course, and we made purple frosting.
13:19
Liv Truesdell
Honestly, when I saw you ordered it and you were using it for your daughter's birthday, like that was just. And made a whole month. Like it's so special to see people using frost for special occasions in their lives. So that was really sweet and we appreciated that, of course.
13:35
Caitlin Bricker
I mean, I love personally supporting your brand. Other small brands. Like that is my superpower. I feel like championing smaller brands, that's.
13:45
Liv Truesdell
My thing you're amazing at. So.
13:48
Caitlin Bricker
Oh, thank you. Thank you, please. I mean, it's not possible without you. It really isn't. Like I wouldn't get this joy in this job or joy as a consumer if it weren't for brands like yours. So I do have to ask bakeries, food service, where do you see frost going? Right now you are in retail stores and you're doing dtc. So what are you doing currently and where do you see frost going?
14:15
Liv Truesdell
Yeah, so currently. So went to Santee Food Show. We've been getting a lot of interest for food service. For us, it seems just like a natural segue because when you do look, all of the frostings that are currently used in either in store bakeries have a long list of ingredients or even bakeries themselves, they have to spend time and labor on actually making that frosting. So we do see a natural segue. I think where we are right now is honestly one of the challenges, which is good. But we are small batch manufacturing.
14:49
Caitlin Bricker
So.
14:49
Liv Truesdell
So what that means is getting all of our ingredients going to our facility, creating all, every single batch of frosting and then distributing it, doing every demo. And I think the benefit of that is that we are very close to our products. We know all the ins and outs of it and we also get all of the consumer feedback so we can iterate and just tweak our product as we go. But I think now, which as you're saying, we've reached a point where we do have a lot more Demand that we are trying to fulfill, but need to scale up our production. And so with scaling up, we would then be able to get more into food service and be able to start dip our toes into that. It's a completely different beast in retail.
15:31
Liv Truesdell
So going into that, we'll have completely new challenges and there's a lot to learn out there. But I think right now we're just trying to become familiar with the space a little before getting into it, as well as just sorting out our production so we're fully equipped to get into food service.
15:47
Caitlin Bricker
I love that you're being very logical about scaling so that you can survive. You know, if you're not thinking long term, then the short term might not look as pretty as you think it might.
15:59
Liv Truesdell
Definitely.
16:00
Caitlin Bricker
No.
16:01
Liv Truesdell
Agreed.
16:01
Caitlin Bricker
So talk to me about customer feedback and the feedback that you've received at trade shows. I've seen you at the fancy food shows. I know you were at the Food and Wine Festival, which I would love to go to one day. And then you also sample a lot. I see you on your Instagram story. Tell me about what this experience is like for you and the feedback you've received.
16:23
Liv Truesdell
So frosting is a very controversial food, which I've come to learn. People either completely love it or you'll have people walk up to you in a demo and say, I scraped the frosting off my cake. I will never buy store bought frosting. And that's where I stop them. And I'm like, well, listen, this frosting is a lot less sweet than your typical frosting. It's got 57% less sugar, it's real butter. And they'll try it and they'll say, oh, wow, I normally am a frosting critic and I really like this. So it's kind of surprising to me that in some ways that we've kind of landed on a product that binds the ground between people who don't like frosting and like frosting. It seems a lot of people really like our products and so that's just awesome to see.
17:06
Liv Truesdell
I think when went to the first fancy food show, went because were part of the SFA course and they enabled us to just exhibit. So went and packed up a suitcase of frosting and hadn't even done a demo yet. And so that was a really great experience because we just got a lot of validation and that's where we met some, like, great buyers of stores that were in. But so I think just like meanly for us, it's about educating the consumer that our Product tastes very different from other frostings that are out there. And so how we're handling that is through doing in store demos and getting it in people's mouths.
17:46
Liv Truesdell
Because you can post as many videos as you want on Instagram and have a very pretty site, but that doesn't do the trick as to what it would do to have someone actually taste the product. So we're really trying to get into stores as much as we can and really just get the product in people's mouths.
18:05
Caitlin Bricker
And what's your favorite vehicle for frost when you're serving it up at a demo?
18:10
Liv Truesdell
I would say on a little cupcake is great. It's a great pairing. Or we started doing some sugar cookies around the holidays. Honestly, demos are a great way to give people ideas. So even if we're putting it on different things, you know, it then educates the consumer as, oh, I can put this on pretzels. I can put this on cookies. And funny. Some people will be like, really? Frosting on pretzels. And then other people will be like, I do this all the time.
18:34
Caitlin Bricker
Sweet and salty. Hit me up. That sounds great. Also, I just, like, cannot believe that frosting is controversial. When you said it, I was like, oh, my God, you're right. Like, there are some people that just don't like cake.
18:47
Liv Truesdell
No, totally. It's crazy. It's something I didn't totally know, but now I'm aware.
18:53
Caitlin Bricker
So we're going to be airing this episode before the holiday season. We just celebrated Thanksgiving. I feel like that's very pie focused, very pie heavy. But now we're going into a super heavy baking season. So give us some more ideas. What can people use frost with?
19:10
Liv Truesdell
Frost is great. If you put it in a little bit of hot chocolate to get creative. Frost is great on any sort of cake that you're making. Sugar cookies, gingerbread cookies, honestly, you could eat it by the spoon. Some people tell us they bring it right to their bed and they eat it like ice cream. So you can really get creative as you want.
19:30
Caitlin Bricker
Okay, that is like, I just pictured myself, like, sitting in bed eating frost out of a container. And I'm like, don't let yourself go there. Don't do it.
19:40
Liv Truesdell
No, I highly recommend to let yourself go there.
19:44
Caitlin Bricker
What do you think about using it for, like, a gingerbread house? Because the gingerbread kits that we buy, the icing that is in there is wild. I'm like, this just seems like a true construction project and that this is never supposed to pass my lips.
20:02
Liv Truesdell
I would say it's great for the decorations, but it is not the super glue that holds the house up.
20:12
Caitlin Bricker
All right, so not a concrete.
20:14
Liv Truesdell
Not concrete, not glue. It's the pure butter in there that.
20:18
Caitlin Bricker
Makes a lot of sense. All right, so you banged out some trade shows. You've done store samplings. Talk to me about collaborations that you've done.
20:28
Liv Truesdell
So we have done a variety of collaborations, which have been awesome, just because it's a great way to try the other brands products and make connections with the other founders, but it's also a great way to get your product in front of another audience. And so I think for us, one of our favorite collaborations was with Bite and Brownie, where we did a frosted brownie. And actually, when were at the New York Wine and Food Festival, we fro. We did. We were sharing a table under the fairway tent, and we did some frosted brownie samples. And so we actually carried them around on a platter so we could reach more people. And one of the best moments was we got a sample to chef Brooke Williamson, who's the one of my favorite chefs on TV and also is on Triple Threat, Iron Chef.
21:15
Liv Truesdell
And she tried our sample. She loved it. And so that was just, like, the icing on the cake right there. Like, that was one of the best moments in terms of a collab that we've done.
21:24
Caitlin Bricker
Were you like, okay, if we can pack up and go home now?
21:27
Liv Truesdell
I was like, all right, that's it. I've. Keith.
21:32
Caitlin Bricker
I assure you there are going to be more moments like that for you. So talk to me about your retail strategy. When did you launch in retail? How far were you into your product launch before you launched into retail? And what does your trajectory you look like, what are your plans for the future?
21:50
Liv Truesdell
So we started development in 2024, and were kind of just going through formulations, working with Cornell to get a good product for the fridge, and then took the SFA maker prep course, where we kind of learned more about, like, how to actually launch a product. And then in January 25, we launched into Pop Up Grocer. And so that was just a great experience because we got to get our product in front of people in New York City, our own backyard. But then went to the winter Fancy food show, where we met the Fairway team, who, Mark and Fidel are just like, some of the most supportive buyers. And we got our product into Fairway in New York City Butterfield Market.
22:31
Liv Truesdell
And then we also got our product into the fresh grocery stores in New Jersey Glist markets, and So I think our strategy right now and when we launched was we want to stay local, we want to grow roots locally. I think our product requires some education. It is a refrigerated frosting. It's when you go to bake, you don't normally go for frosting in the fridge. And so that is part of the reason why we do so many demos. So we want to be local so we can go to all of those demos and support the product ourselves, just so we make sure it has like a successful launch. And then from there, like now we're starting, people are understanding the concept, more people are seeing it. So we're trying to expand out farther and farther.
23:14
Liv Truesdell
But I think expansion will come with scaling up our production and partnering with Cohen.
23:21
Caitlin Bricker
Very nice. Again, sounds very logical. And I do have to say, the Fairway Market guys, those were the first retailers that I met when I joined startup cpg. And it felt like I was just meeting old friends that I had known for years. They are a fantastic team. We did a an event at Gourmet Garage and it was unbelievable.
23:43
Liv Truesdell
They are awesome. But I do have to say, well, it may sound logical. You know, everything changes in the moment. So that's the plan.
23:51
Caitlin Bricker
So tell us some advice that you have for other brands. You're year into this. What do you want to share with other brands?
23:59
Liv Truesdell
I would say first and foremost, everything takes much longer than you think. So once you accept that, then you'll start to feel like you have more wins and more successes as opposed to worrying about how long it's taking. But I would say just to like connect with other people and shout out to startup cpg. But I've met so many amazing founders through their community and events and their Slack channel. Like anytime you have a question, you're unsure, like, everyone's in it together, everyone has a different journey. But that's what is so special because everyone has different advice to share. And so being able to connect with people that you don't know, that you've never heard of through the Slack Channel is just like unbelievable. So definitely be a sponge and connect with other people because that's how you learn the most.
24:47
Caitlin Bricker
I think that's great advice because as I'm sure you've probably witnessed, especially being part of the Slack Channel, we've got, I think at this point, 33,000 people in there, no one's journey is the same. So everyone's got a lot to offer. Different colors, different flavors. You're getting a little bit of everything in there.
25:10
Liv Truesdell
Totally. It's truly vast.
25:12
Caitlin Bricker
Is there anything that you want to say to retailers that are not carrying frost yet that you think should be carrying Frost? Why should they carry Frost?
25:22
Liv Truesdell
Definitely. Well, I think there really isn't anything like frost on the market. It is an all natural frosting that has a real bakery quality taste. It's got a lot less sugar, no fake dyes, no fake preservatives, and it's built from using real farm fresh butter, puricane sugar, and that you can't find. Most buttercreams on the market don't even have real butter in them, and which is quite shocking. And I didn't realize that until I actually read the label. And then I went around telling my friends. I was like, did you know none of those buttercreams have butter in them? They're like, what are you talking about? What's in it?
25:56
Liv Truesdell
So I think to make our case, like, we have all real ingredients, we're completely transparent, and it's truly a brand that's focused on wanting to make dessert a little bit tastier and a little better.
26:10
Caitlin Bricker
I love it. You know, I'm here for it. I'm a huge fan. I want to make sure that we get you some more fans. So can you tell everybody where they can find you online? What's your website? What's your Instagram social handles? Give us everything.
26:24
Liv Truesdell
Yeah, our website is frostbuttercream.com and our handles are all Frost Buttercream.
26:30
Caitlin Bricker
Can't get any better than that. Must have been a very gratifying experience to be like, yes, I can just get the handle for my actual brand name and not have to add like, eat or drink or whatever to the beginning of it.
26:44
Liv Truesdell
Exactly. I made it a lot easier. We didn't have to get creative again.
26:49
Caitlin Bricker
Love it, love it. I'm so excited for you. So excited for people to get their hands on Frost. Please, everybody, holidays are coming. Impress your guests. Impress yourself. Please. Just do it. Go order some. You will not be sorry. Liv, it's been so much fun talking to you. I'm really glad that we had this time. You know, I've been a fan. It's just. It's so cool to sit here, have this conversation with you, and then go think about what I'm going to bake later with the other tub that I have in my fridge.
27:19
Liv Truesdell
No, thank you for having me. I really appreciate it and I love what you guys all do. It's amazing.
27:24
Caitlin Bricker
So thank you again. We couldn't do it without you. So thanks for being here. Thanks for being a great member and keep doing what you're doing. We'll talk soon.
27:32
Liv Truesdell
Sounds great.
27:34
Caitlin Bricker
Bye. All right, everyone, thank you so much for listening. If you enjoyed this episode, do us a solid and leave us a five star review on ratethispodcast.com startup cpg I'm Kaitlyn Bricker, the host of the Founder Feature Series and editor at Startup CPG. Feel free to find me on LinkedIn or reach out to me on Slack and get on my radar. I'm always keeping my eyes peeled for new and emerging brands to spotlight. If you're a potential sponsor who would like to appear on the podcast, please email partnershipstartupcpg.com and finally, as a reminder for anyone listening, if you haven't already, we would love for you to join our free CPG community Unity on Slack. You can sign up via our website@startupcpg.com see you around.