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Ashley Daigneault

April 19, 2017

The Sidewalk’s Getting Crowded As Marble & Yelp Launch Starship Robot Delivery Competitor

While Amazon’s trying to figure out how to deliver Prime packages using drones, other startups are making land grabs for the sidewalk delivery market. We wrote last year about Starship, the robot delivery vehicle made from the brains of Skype co-founders, Ahti Heinla and Janus Friis. Starship was the first to start actively piloting robot delivery drivers around the streets of London; the robots were equipped with sophisticated onboard software that allowed them to autonomously navigate city streets to deliver goods door-to-door.

Now Starship has some competition in the form of a new partnership from Yelp’s food delivery service Eat24 and Marble, a startup that’s creating a “fleet of intelligent courier robots” made for urban delivery usage. Yelp Eat24 and Marble are together bringing robot food delivery to the streets of San Francisco. TechCrunch spotted the Marble vehicles earlier in the month and the duo made their official announcement late last week.

The Yelp Eat24 use of the Marble robots works the same as their normal delivery service; the company works with about 40,000 restaurants but offers delivery as an opt-in feature the restaurant can use for an additional fee. Marble effectively becomes another delivery vendor for Yelp, collecting a fee for each trip and yes – robots do accept tips.

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CNET takes a look at both Starship and Marble sidewalk delivery robots.

Marble’s robots are built to be modular – these particular models are designed for quick food delivery, with a pod that can hold a bag that keeps food cold or warm. But the cargo area could also be designed to carry other goods like medicine and could even be outfitted to have an onboard oven to actively cook food as it travels.

Marble is a direct competitor to Starship and offering delivery in San Francisco is upping the game; Starship announced earlier this year that it would start delivering in Washington, D.C. via delivery partner Postmates and in Redwood City, CA using DoorDash.

Both Marble and Starship have committed to sending human “chaperones” with the sidewalk robots for their early journeys. Marble said it was in order to answer questions about the robot to interested pedestrians, but it’s probably also to gather qualitative data about how people react to the robots and what real life risks they might encounter.

It’s not a surprise that the market for food delivery in the U.S. is so hot – 2015 was the first year that Americans spent more on takeout food than they did on traditional groceries. Not only that, but millennials – the generation quickly taking over the baby boomers in size and buying power – indicate that they are more eager than most to order prepared takeout food. If companies can figure out how to reliably deliver that food without lots of overhead and outsource a lower skilled job to friendly robots, the way we get our food a decade from now will be drastically different.

Robot food delivery is probably just the beginning; as Marble’s modular build suggests, the opportunity for having other goods delivered is real and could easily be accomplished by a partnership with a healthcare system (medicine) or a retail giant like Target or Walmart. Amazon competition, anyone?

April 17, 2017

The Robots Are Coming, And They’re Bringing Salads

The restaurant salad bar is often a mixed bag – sometimes it’s great, other times the ingredients are sad, with wilted lettuce and less-than-fresh cucumbers side-by-side. And sometimes the salad options at traditionally fast food chains are just downright sad.

That’s where Sally comes in. She’s the robot from Chowbotics Inc., a robotics and AI company that’s creating perfectly portioned salads and positioned as an alternative to the casual dining salad restaurants. Chowbotics, formerly known as Casabots, has  raised $6.3 million in funding from notable venture capital sources as Techstars and Foundry, the company behind Fitbit and 3D printers.

Sally takes up minimal space (about the size of a dorm room refrigerator) and uses 21 popular salad ingredients like romaine, kale, seared chicken breast, Parmesan, California walnuts, cherry tomatoes, and Kalamata olives that will create thousands of salad combinations in a mere 60 seconds.

In many ways, Sally is like a 3D printer for salads, spewing out prepared ingredients to create a ready to eat dish. In case you’re worried about Sally just being another automation nail in the food service coffin, you’ll be glad to know that Sally actually requires human interaction to do her job. Workers as the restaurant, airport or hotel will have to chop and wash the vegetables before putting them into the machine – at least for now.

“Sally is the next generation of salad restaurant,” said Deepak Sekar, founder of Chowbotics. “For one thing, a robot can make salad faster than a human can. Also, you will know precisely how many calories your salad is delivering; there won’t be the problem of consuming one piled high with garnishes that turn out to be more fattening than a burger.”

Sally is making her debut in a fast-casual restaurant in Silicon Valley and at a corporate cafeteria in Texas, with the public launch slated for April 13 at co-working space Galvanize in San Francisco. The robot was designed as a solution for hospitality settings, convention centers, airports and gyms where customers want healthy quick service options, as well as an option to install in fast food chains to bolster their fresh food options.

Automation in front of house restaurant operations is a growing trend, as Michael Wolf wrote in The Spoon back in January, with a focus on how fast food companies are adapting. “Companies like Panera, Wendy’s and McDonalds are rolling out self-order kiosks nationwide, making fast food one of the fastest growing categories in what some predict will be a $73 billion self-serve kiosk market in 2020.”

Sekar, for his part, isn’t concerned about the effect Sally and other food preparation robots like her will have on the restaurant industry. “It’s happening in every industry now. You can either fight it, or be on the team that makes it happen.”

April 13, 2017

The Future Of How (And What) We Eat

As connectivity is transforming the way we live, work and shop, there is a heavy focus on technology’s role in our everyday lives. The internet pushed us into a global economy and the internet of things will connect us to our stuff and to the people who make our stuff. What about food? We’ve explored the way kitchen appliances are evolving and the way grocers and retailers are shifting the way our food gets to our plates. Could the revolution change the way we eat?

VR Comes To Dinner

Picture this: you’re sitting at a dinner table, but instead of a fork and a knife in front of you, it’s a bunch of electrodes connected to your tongue and jaw. With the right amount of electrical and thermal stimulation on your taste buds and muscles, those electrodes can actually trick your brain into thinking your tasting – and chewing – something sweet. Sounds like something from a sci-fi movie, but it’s real work being done by food scientists.

But this is all stuff in a lab – could it ever be commercialized? One group calling themselves Project Nourished thinks so and have developed a type of virtual reality tourism around it.  The experience involves a VR headset but also a diffuser to mimic food aromas and even a “bone conduction transducer” which creates the sound of chewing. The future of VR eating might mean some day you could sit at a table in Cleveland and experience the sites, sounds and tastes of a restaurant in southern Italy. In addition to tourism, the diet and nutrition industry could also capitalize, developing programs where people would think they were snacking on their favorite treat – without the calories and guilt that come with it.

Looking Inside Your Food

We’ve become hyper aware of the food we eat – where it comes from, if it’s healthy, organic, or non-GMO. But usually , we have to rely on labels to tell us if something is good – or safe – for us to eat. Seeing an opportunity, startups are addressing this problem with different types of scanning technology.

One of the more well-known and embattled companies in this space is Consumer Physics, makers of the SCiO,  an infrared spectrometer. The device was designed to read the molecular makeup – including calories and nutrients – of food. The company struggled to bring a solid product to market and faced legal challenges and since then has moved to putting its software inside mobile phones. Others like French kitchen device company Terraillon are developing kitchen scale with an embedded SCiO that scan food and read the nutritional info – less revolutionary, but still attempting to provide visibility into what we eat.

Perhaps the most promising in the sensor-powered food monitoring category is Silicon Valley startup Nima. Nima’s flagship product is a portable gluten sensor, able to detect small amounts of gluten – a largely hidden ingredient – inside of food. The science behind the product involves a chemical reaction that takes place using elements inside a disposable pod. Food placed inside the pod is then tested for antibodies and a simple happy or sad face reading is given based on the result. Nima’s advisors claim the same technology could be used to detect other allergens like peanut butter or dairy.

So – could technology make you think you’re eating chocolate when you’re actually consuming just air? Could a portable device tell you exactly what’s in the food you’re about to enjoy or even better – warn you of a potential allergic reaction?

It looks as though the future of eating might include more technology than we think.

This post was originally by The Spoon as part of a Smart Home magazine distributed at the Home and Housewares Show.

April 13, 2017

Freshub Partners With Big Data To Make Smart Kitchen Shopping Easier

Freshub is one of the companies looking to own point-of-sale solutions for the kitchen. Home replenishment services and in-home grocery shopping have been buoyed by connected appliances like Samsung’s FamilyHub fridge and voice assistant devices like Amazon Echo.

Just a few months ago, the company launched the second generation of its software platform, enabling grocery ordering using natural language interfaces such as voice and gesture recognition on appliances and devices. Now Freshub is partnering with IRI, a big data and predictive analytics company that works with large retail companies to deliver relevant consumer data and analytics solutions.

The partnership will allow Freshub to have access to enormous amounts of data about what consumers like to buy, preferences based on the types of things they already buy and predictions about what they’ll want or need next. This is similar to Amazon’s suggestion engine, with recommendations for similar things that a shopper might want after they establish a buying history. The joint press release from IRI and Freshub also indicates “the relationship also will spur development of a range of additional innovative features, such as product-level health indicators.”

IRI Retail President David Hoodis commented,

“Retail and CPG companies can more rapidly adapt to the demands of today’s connected consumers by offering effortless and efficient shopping experiences.”

Having a platform that can offer this type of “if you buy this, then you’ll like that” platform for appliance and device makers to add to their connected kitchen offerings is appealing. The real story behind connected devices in the home is what will happen to all that data and how marketers can use it to make personal recommendations for each consumer in their home, and Freshub’s partnership with IRI could give them the data chops necessary to compete with the likes of Amazon and Google.

March 29, 2017

Sous Vide Cocktails? Yes Please.

The French technique of cooking food slowly in a warm water bath is not new. In fact, sous vide has been around since the early 18th century. For a long time, it was reserved for exclusive and high-end cooking and remained relatively unknown in the consumer world.

In the last few years, however, it’s gone from being a well-known cooking technique in the hobbyist and professional chef communities to a being a food tech darling. Startups like ChefSteps, Anova and Nomiku have all worked to bring sous vide to the masses at affordable prices with recipes that feel accessible.

But whenever you hear about sous vide, whether in an online review or story or on a panel, you hear people talking about cooking steak. Fish. Chicken. Sometimes vegetables. But cocktails? Preparing the newest libation isn’t synonymous with a sous vide machine, but Tasting Table is profiling some chefs that are using the warm water bath technique to create some delicious concoctions.

So how do they do it – and why? A good cocktail has an array of vibrant flavors – from fruits to herbs and spices to fragrances, there’s a lot that goes into crafting the perfect drink. Sous vide can be an excellent way, it turns out, to infuse several flavors into a liquid in preparation for turning it into a cocktail later on.

One restaurant in Santa Monica, California that’s known for its beverage menu uses sous vide in several ways to create delicious liquid flavors to include in their drinks. Tasting Table explains the process,

“For his Rome with a View, he sous-vides a mixture of blood orange peels, blood orange juice, sugar and black pepper pods at 150 degrees for two hours; the sugar and the juice slowly draw oil out of the peel, which in turn infuse with the black pepper.”

The slow infusion of flavors into the liquid is what gives these bartenders the edge; it would be impossible to recreate that type of complexity just with muddling or shaking. Another bar in Brooklyn is using a variety of lemon flavors via a sous vide infusion to recreate a cocktail that probably comes with a stigma in hipster bars – the Cosmo.

Sous vide clearly isn’t going anywhere, and the creative ways to use the machine will only attract more curious home chefs who want to recreate delicious meals and drinks in their own kitchens.

To read about the rest of the delicious cocktails being cooked up with sous vide, check out the Tasting Table piece.

March 23, 2017

Starbucks Announces In-Car Voice Ordering On Ford SYNC Via Amazon’s Alexa

Starbucks held its annual shareholders meeting yesterday, revealing its financial success 25 years after the Seattle-based coffee giant’s IPO. Starbucks spent time talking about its hiring plans in the future, new gluten free and vegan products and new tech and digital innovations, including voice ordering via Amazon’s Alexa in the car and voice mobile ordering.

The company announced back in January that it was creating a skill for Alexa and mobile voice or text ordering for the iPhone and Android apps. Today the voice and text ordering go live for the 100k+ customers who have the mobile app on their phones.

More interesting though is the partnership with Amazon and Ford to allow in-car ordering via Alexa. Amazon and Ford announced that Alexa would be integrated into Ford SYNC 3 technology at CES this year, allowing drivers to access the voice AI platform in any Ford vehicle with the upgraded smart tech.

Now, Amazon, Ford and Starbucks are working together to enable the Starbucks skill inside the SYNC 3 platform. A simple “Alexa, ask Starbucks to start my order” allows you to order coffee and have it ready when you arrive without ever picking up your smartphone. Using the mobile pay & order app, customers have to designate regular or favorite orders from which to select from and up to 10 local stores from where they’d like to pick-up. The SYNC 3 technology is inside most 2016 and newer model Ford vehicles.

As someone who struggled with trying to order her usual soy latte while leaving preschool dropoff (and just bought a Volkswagon), I am pretty envious.

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March 22, 2017

Martha Stewart + Amazon Partner To Bring You Dinner Tonight

The best part about meal kits is that they take away the need to meal plan and decide what’s for dinner. Each week, a box arrives at your door and gives you 3-5 preplanned dinners with exactly the right ingredients to prepare and cook each. The worst part? The amount of planning it requires to get the kits in the first place.

The problem meal kits solve is the age old question – what’s for dinner in the future – but they don’t tackle the very common, end of the week and out of groceries question – what’s for dinner TONIGHT? If you’re like me, you have at least one night in the week where you’ve made all your meals, you haven’t grocery shopped yet, and take out just doesn’t sound appealing (or healthy). Martha Stewart (and Amazon) are here to help.

Martha Stewart partnered last year with Marley Spoon to create a branded meal kit, joining the 100+ other meal kits out there, many of them also backed by a celebrity name. But they recently announced a true stand-out feature – partnering with AmazonFresh, Stewart & Marley Spoon will now ship their meal kit the same day you order it.

According to Inc, who has the full scoop,

Users can now order a single meal for two adults in the morning, and find it on their doorsteps that evening.

The company hopes that the move will give them an edge in the meal kit market, and welcome new consumers into the fold. The typical meal kit consumer tends to be 25-44 – Marley Spoon hopes this move might appeal to older consumers as well who aren’t able to leave the home as much. It seems more likely that it will open them up to people who aren’t great at planning meals all the time – busy parents, or busy professionals in general – and want a quick, last minute solution that isn’t takeout.

The meals can be ordered in the morning and will run about $24/meal for the food and on demand service. Not cheap, but probably similar to what a restaurant-quality takeout meal would cost and with fresher, healthier ingredients.

Amazon, on the other hand, is clearly interested in all areas of food commerce – from the grocery store to fresh food delivery to meal kits, they’re putting their footprints in almost every area.

March 21, 2017

When Food Producers Borrow Techniques From Breweries

The future of food discussion is often focused on ways to make popular food products and ingredients in a sustainable and healthier way. The road to meeting the demand for more natural foods is filled with constraints; a supply chain that can’t always deliver natural ingredients and prices that consumers don’t always want to pay. That’s why some companies are turning to a well-worn technology, used commonly by brewers to make beer and cider.

Food companies like faux-meat startup Impossible Foods and cow-free milk producer Perfect Day are using fermentation-like processes along with food science to create natural ingredients in unusual ways.

A recent piece from Fortune explains,

Scientists identify the desired genes in a plant or animal and insert them into a host such as yeast. The yeast is fed sugars and nutrients to stimulate fermentation. Then the yeast and its genes are filtered off, and the desired ingredient is purified out of the remaining broth.

When we think of food technology, we often think of gadgets and instruments used to cook and order our food, but the work happening in food science to create foods that taste and look like the real thing is perhaps some of the most interesting. If we think about the food system broadly and the challenges the world faces – including shortages and harmful climate impact, this kind of food tech will lead the way in driving real solutions.

The big question, as Fortune points out, will be whether or not consumers will buy into fake meat that’s meant to look and taste like the real thing, or cow’s milk that’s made without the cow – or sugar that doesn’t come from a plant.

March 17, 2017

Gourmia Is Putting A Camera On A Connected Air Fryer

The International Home + Housewares Show starts this weekend, and we know we’re going to see lots of announcements around the smart kitchen. Gourmia is one of the first, announcing this week that they’ve added a camera to the brand’s line of connected air fryers.

Gourmia is a well-known brand in the small appliance world and has been working to brand itself as a premier IoT name in the kitchen. They’ve gotten into the smart sous vide machine game and added connectivity to their air fryers and pressure cookers. Now they are putting cameras inside their air fryers to give consumers a front row seat to watch their food get crispy.

We’ve seen cameras play a bigger role in the smart kitchen over the past few years, whether it’s inside the June Oven, a unique tabletop smart oven that knows how long to cook something using machine learning and interior cameras, or fridges that allow you to see what’s inside without opening the door. But are cameras really changing the game in the kitchen, or are they just bells and whistles to drive up price points and make cooking a little more fun?

Maybe it’s a bit of both. In some instances, cameras are working in cooperation with powerful AI software engines to remove the guesswork from cooking, like with the June Oven. In other cases, the camera is a bonus feature that maybe adds a bit of convenience to your day by letting you see if you need milk while you’re at the grocery store.

The Cook Cam might seem like a fun, unique feature to some consumers and it’s clear Gourmia is out to lead the way in adding connectivity to small appliances.

Gourmia founder Heshy Biegeleisen commented,

“During 2017, we intend to enable over 100 sku’s with IoT, all of which can be controlled with just one app. The addition of the built-in Cook Cam in our IoT product line is a major introduction. Gourmia is proud to be leading the way in bringing smart kitchens into the home.”

In the case of the Gourmia Air Fryers, the Cook Cam allows users to see via the smartphone app each stage of the cooking process. If you’re an anxious chef, says Gourmia, you’re able to keep better track of where your food is in the cooking process and prevent overcooking. The Gourmia app will also let you upload your pictures to Instagram, in case taking pictures with your phone and uploading them has become too arduous.

But adding connectivity to all of our devices is causing some to raise concerns about cyber intrusion and privacy. And putting cameras inside appliances adds another layer of privacy issues – the New Food Economy lays out the downside in a recent piece. Are companies adding cameras and connectivity to spy on us and ultimately sell us more stuff? Probably. The big wow factor of the IoT, after all, is less about efficiency and connection and more about all the data that these connections will generate. The NFE piece points out that privacy policies for these devices often give the manufacturer “broad latitude” to capture whatever information they’re capable of collecting.

“let’s not pretend that the cameras creeping into our kitchen are about social sharing and perfectly cooked meals. There’s much more to it, and the companies behind the smart kitchen revolution aren’t actually that stupid.”
– New Food Economy

Should we be worried about this? Possibly – and at the very least, we should be having these discussions and paying attention.

March 10, 2017

The Food Delivery Boom Comes At A Price

Food delivery startups have been all the rage, dominating food tech investment for the last several years. In what has become an extremely crowded market, there are signs that the market is shifting, with companies like Square reportedly looking to sell off its food delivery business Caviar and competitors like Postmates struggling to raise more funds.

But even with the consolidation, food delivery startups have added a level of convenience to ordering takeout that consumers are now used to. But at what cost?

The New Food Economy, a non-profit publication that publishes long form pieces on the forces that are changing food as we know it, published a piece looking at the dark side of food delivery and the challenges it presents to small restaurant owners.

The business models of companies like Seamless, UberEats, Yelp Eat24 and Postmates goes like this: hungry customer goes online to order food. Instead of going to a specific restaurant’s website and ordering through their system or picking up the phone (an antiquated notion these days), they visit a food delivery website that gives them menus, pricing, online ordering and delivery options for all the area eateries. The GrubHubs of the world then turn around and charge said eateries 10-30% of each order. The lowered margins aren’t desirable, but the idea is that the increased volume from the food delivery site will make up for it.

Except that’s not always the case. Working with these services requires the business to have a tablet on site that takes orders and it can get overwhelming to track different orders from different services. And then there’s the matter of profit – when Teddy Roland, a restaurant owner profiled in the New Food Economy piece, tried to raise his delivery prices, Postmates and DoorDash refused.

“How is that different from the Mafia in the 70s saying, ‘I’m going to take 200 bucks not to break your legs?’” he says. “‘We’re going to take 20 percent of your money and you have to live with 80 percent.’ – Roland

The longer piece is worth the read. It’s not surprising that consumer appetite for more convenience comes at a price. Lower-priced clothing is made by workers making unlivable wages in deplorable conditions, cheap meat is produced by giant factory farms and quick food delivery services take profits from take out joints who are often small businesses.

Some restaurants are fighting back and using tactics to encourage customers to take the extra step and keep their money in the restaurant. Says Roland, ““I’m asking a little more out of my customers,” he says. “You want to be lazy and just use your thumbprint and GrubHub app, you’re going to pay more for it, that’s all.”

March 10, 2017

Sudden Coffee Looks to Disrupt A $9.9 Billion Market

Instant coffee is not a celebrated food item. It’s cheap and convenient but that’s where the accolades end – which made a perfect challenge for entrepreneurs Kalle Freese and Joshua Zloof to tackle with their new startup. Sudden Coffee launched with the mission to find new ways and technologies that could make instant coffee better. Why?

Opportunity. Instant coffee is a $9.9 billion market according to a Research & Markets report released earlier this week. Instant coffee’s appeal is it’s accessibility to anyone. You only need a cup and some boiling water and you can enjoy a hot, caffeinated beverage. The problem is that dissolving powder into water does not produce anywhere near the same flavors and textures as traditional brewing methods.

So Freese, the 9th best barista in the world (no big deal) and Zloof, a food entrepreneur, set out to reinvent the process of making instant coffee grounds and creating a product that rivals even the best hipster coffee house brews.

TechCrunch talks with the founders (and does a taste test) about how exactly they plan to change the taste and quality of instant coffee. Their first not-so-secret tool is sourcing high-quality coffee beans to start. But then they work to ensure the extraction process doesn’t mess up the flavors of the beans, basically by using a cold(er) brewing method in a centrifugal system. This allows for a sweeter, less bitter brew. They then developed a unique freeze-dry technique that allows them to process lots of coffee at a time without compromising the end product.

TechCrunch’s taste test fell a little short of the promise, though it did outperform the standard instant coffee by a large margin but did not do the same with standard brew, according to the writer. The VCs who vetted and ultimately invested in Sudden had much more glowing things to say in their Medium post about the funding, supposedly testing it on friends and family with extremely positive results.

Sudden just closed on a $2.7 million round of funding in December 2016 led by CRV and was just accepted as the second-ever food brand allowed into the coveted Y Combinator startup accelerator. It seems the instant coffee market is indeed about to change, hopefully for the better.

March 8, 2017

Xiaomi Adds Coffee Maker To Its Mi Home Lineup

Xiaomi, the Chinese manufacturer known best for its global smartphone production, is getting further into home appliances with the introduction of a Keurig-like coffee maker. The company announced a crowdfunding campaign for the Scishare Coffee Maker on its platform (funded within hours) to bring a coffee maker with Italian-sourced pump and coffee extraction technology.

The machine is designed with producing a custom cup of coffee, with features appealing to discerning coffee drinkers. Gadgets 360 reports:

The machine is also designed to process the coffee beans in different concentration amounts according to individual preferences. It is also compatible with support for a wide range of coffee capsules.

Other features of the include a flow control lever, LED lighting for direction and custom extraction preferences based on how strong you like your coffee. The coffee maker joins Xiaomi’s rice cooker in their home appliance offerings with the smart kitchen market in China heating up.

Xiaomi is the third largest e-commerce store in China, branding and selling everything from 4K TVs to DIY smart home products like the Mi Plug. The company even has a smart home app that allows users to control other connected devices like the Yi Camera, Mi Air Purifier, and Midea Air Conditioner. Though these products and the app aren’t available in North America, the smart home market in Asia is the second biggest in the world next to the United States according to Statista.

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