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The Spoon

Daily news and analysis about the food tech revolution

Michael Wolf

Spoon Weekly: Starbucks Animal-Free Milk Review, Bitcoin Restaurants, Alt-Meat Sales Drop

It may be almost holiday time, but the food tech news keeps on coming. Plant-based meat slowdown, Starbucks animal-free milk trials, Bitcoin restaurants. Read all about it.

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Will Jack Dorsey’s Block Usher In The Bitcoin Restaurant Era?

Here’s what we know: On Monday, Jack Dorsey announced he’s stepping down immediately from the top job at Twitter. On Wednesday, his payments company Square said it would change its name to Block and would, among other things, double down on cryptocurrency, blockchain, and building a decentralized payment system. I haven’t checked the news today, but I’m guessing he may have announced he’s creating a robot society or has plans for a teleportation system.

What does it all mean (besides the robots and teleportation)? For one, Jack Dorsey has had a busy week. But it also means the same guy who helped usher in real-time social media and democratize digital payments for small businesses may now be the one who helps make it easier for average Joe to buy everyday things with cryptocurrency.

Because right now, it isn’t easy. Crypto isn’t nearly as liquid as other conventional payment methods such as cash or credit. Sure, you can trade crypto without any problem – anyone with a Coinbase or Robinhood account knows that – but good luck paying for a bottle of mouthwash or buying a Big Mac with that wad of Dogecoin burning a hole in your crypto wallet.

So what can Dorsey do about it? Simple: with Square Block, he has all the different parts to make a payment value chain for crypto that will take it from what is mainly a highly volatile investment vehicle today to a street-spendable retail currency of tomorrow.

Click here to read the full post about Jack Dorsey’s Bitcoin bets.

The Spoon & CES Bring Food Tech To The World’s Biggest Tech Show

Did you know food tech will be a featured theme for the first time ever at the world’s biggest tech show in January and The Spoon is CES’s exclusive partner to help make it happen? 

There’s still time to grab a booth! If you want to sponsor the event, let us know. See you in Vegas!

Starbucks is Trialing Animal-Free Milk. I Decided to Try it Out to See If It Tastes & Foams Like Regular Milk

In case you haven’t heard, Starbucks is trialing animal-free milk in the Seattle market. No, we’re not talking Oatly or another plant-based milk, but a milk with cow milk-identical proteins made in a lab.

The alt-milk is from Perfect Day, a company that uses precision fermentation to create its proprietary β-lactoglobulin animal-identical milk protein. The company’s protein, which received GRAS approval from the FDA last year, has primarily been sold to consumers in the form of ice cream (and soon cream cheese), but not in the form of a milk product. However, this move could signify that one could be on the way.

The company created a special 2% “barista-blend” version of its alt-milk especially for the Starbucks trial. Starbucks is currently trialing the milk at two locations in the Seattle market, Bellevue (a city east of Seattle) and Renton (south of Seattle).

Since I live in Seattle, I decided to head on over to Bellevue and see how precision-fermented milk tasted in a cup of Starbucks coffee.

Click here to see how Perfect Day’s animal-free milk foamed and tasted.

Zippin Checks In at JFK With Autonomous Checkout Technology

In a hurry but still hoping to grab a snack before you jump on your flight? If you’re at JFK in New York City, you might be in luck, at least if you’re passing Gate B 42. Because that’s where the airport just teamed up with Zippin, a maker of AI-powered cashierless checkout technology, and SSP America, an airport foodservice operator, to launch a new grab-and-go convenience concept called Camden Food Express.

According to the release sent to The Spoon, here’s how it works: Customers enter the store through a turnstile tapping their credit card as they enter and begin shopping by picking items off shelves. As they do, Zippin’s AI system automatically identifies the items and builds the customer’s virtual cart with the corresponding monetary value. When the customer leaves the store, the total amount spent is automatically charged to the card the customer used to check-in at the store entrance.

For Zippin, its partnership with JFK and SSP is a nice feather in the cap for a company with a portfolio of deployments, including hotels, stadiums, and grocery stores. Zippin’s move into airports follows other cashierless tech platforms like Amazon’s Just Walk Out, which showed up in Dallas airport earlier this year.

Click here to read the full story about Zippin’s deployment at JFK.

What The Heck is Causing The Plant-Based Meat Slowdown?

No two ways about it: Plant-based meat has hit a sales slump.

According to recent data from market watcher SPINS, sales in the overall plant-based meat market dropped 1.8% year over year for the four-week period ending October 3rd. This follows an even bigger drop in the category earlier in 2021 starting around April, when the plant-based category dropped over 15% year over year.

The drop in overall plant-based meat sales jibes with what some industry bellwethers are seeing. According to Michael McCain, the CEO of Maple Leaf Foods, his plant-based meat sales dropped in every channel the company sells into in the third quarter of this year. McCain was perplexed as to the reason and said the company is reevaluating their “investment thesis”.

Maple Leaf wasn’t the only one. Beyond, where company CEO Ethan Brown came out and said the plant-based meat company had seen its sales drop 13.9% year over year and forecast a potentially bumpy road ahead.

So what’s going on here? Fast-growing nascent markets are supposed to go up, not down and down some more.

While there’s no way to know for certain without more data. it’s worth taking a stab at potential causes for the drop in plant-based meat. 

You can read why plant-based meat sales are suddenly sluggish here.

The Media Was Fascinated with a TikTok Video of a Robot at Denny’s. Here’s What it Means.

Maybe it was a slow news week. Perhaps it was the sight of pancakes hitching a ride on a robot at America’s late-night diner. Whatever the reason, it seemed like every news organization wrote the same story about a TikTok video of server-robot showing up to dish out breakfast at a Denny’s.

They all had a variant of the same headline: “Viral Video of Robot at Denny’s Sparks Debate.” From there, the authors sifted through comments made by TikTok viewers, some cheering the idea of faster service and lower tips, others angry about a robot stealing a job.

While the sudden interest in a social media post about a server robot may say as much about the modern media landscape as it does about the use of robotics at restaurants, the reality is Denny’s deploying robots is kind of a big deal. After all, as America’s most famous 24-hour diner, Denny’s holds a special place in our collective consciousness, a place where almost anyone can get a cheap meal as well as apply for – and often get – a job.

And it’s these two things that Denny’s represents – a place with affordable food and an employer of everyday Americans – that seemed to be in tension with one another when looking at both the comments on the video on TikTok as well as the framing by the media.

To read the full story about Denny’s server robot, click here.

Hazel Technologies Announces New California Hub To Expand Produce Conserving Technology

Starting in the mid-twentieth century, the advent of new fertilizer production technologies allowed the world to grow crops at a new scale. While that so-called Green Revolution helped producers to feed more people than ever, it also created a focus on crop production rather than systems efficiency. And that imbalanced focus has led to a worldwide agricultural system that wastes about a third of the food it produces, according to the Food and Agriculture Organization of the United Nations.

During a stint as a chemistry fellow at the Institute for Sustainability and Energy at Northwestern University, Dr. Aidan Mouat wondered what could happen if we used chemistry to create a new revolution — one that targeted the food supply chain. That idea led to the 2015 launch of Hazel Technologies, a Chicago-based company that manufactures high-tech produce packaging and storage solutions to extend shelf life.

Read the full story about Hazel’s new hub, head over to The Spoon.  

Now That Square is Block, Will Jack Dorsey’s Company Make it Easier to Buy Dinner With Bitcoin?

Here’s what we know: On Monday, Jack Dorsey announced he’s stepping down immediately from the top job at Twitter. On Wednesday, his payments company Square said it would change its name to Block and would, among other things, double down on cryptocurrency, blockchain, and building a decentralized payment system. I haven’t checked the news today, but I’m guessing he may have announced he’s creating a robot society or has plans for a teleportation system.

What does it all mean (besides the robots and teleportation)? For one, Jack Dorsey has had a busy week. But it also means the same guy who helped usher in real-time social media and democratize digital payments for small businesses may now be the one who helps make it easier for average Joe to buy everyday things with cryptocurrency.

Because right now, it isn’t easy. Crypto isn’t nearly as liquid as other conventional payment methods such as cash or credit. Sure, you can trade crypto without any problem – anyone with a Coinbase or Robinhood account knows that – but good luck paying for a bottle of mouthwash or buying a Big Mac with that wad of Dogecoin burning a hole in your crypto wallet.

So what can Dorsey do about it? Simple: with Square Block, he has all the different parts to make a payment value chain for crypto that will take it from what is mainly a highly volatile investment vehicle today to a street-spendable retail currency of tomorrow.

So what are Block’s business units?:

Square – the company’s original product (which will retain the Square brand) covers the digital payment portion of the equation. The company sells retail point-of-sale systems and has created restaurant-specific platforms and services.

Cash App – Started as Square Cash in 2015, Cash App is a personal banking, money transfer, and investment app for consumers. The app added crypto trading in 2018.

TBD – Announced earlier this year, TBD (long name TBD54566975) is a decentralized financial services unit. The launch of TBD followed other crypto-centric moves by the company such as creating a Bitcoin hardware wallet.

And perhaps most importantly, Dorsey and Block have the passion and conviction that cryptocurrency is the future and will eventually become our everyday currency. The company so much as said so when it began to buy and hold Bitcoin last year. “We believe that bitcoin has the potential to be a more ubiquitous currency in the future,” said Square’s Chief Financial Officer, Amrita Ahuja, at the time.

They also have the know-how. “We believe there needs to be a global native currency for the internet,” Dorsey said as his company launched the Cryptocurrency Open Patent Alliance (COPA) last year. Since that time, the company announced it would build a decentralized Bitcoin exchange in early 2021 and just last month TBD published a white paper detailing a protocol for such an exchange.

This is the type of hard, in-the-trenches work needed to create a more friction-free cryptocurrency financial system and, from all the looks of it, Block and Dorsey are intent on leading the way.

Once that happens, I imagine diners may someday more easily be able to buy dinner using cryptocurrency than was experienced by the folks behind Dinner Dao during their first-ever meal for the NFT dinner club. While the group really wanted to pay for dinner with the Ethereum they pooled together for their club, they had to resort to using a Coinbase credit card that converted the crypto to US dollars.

With the launch of Block, there’s a good chance that in five years (or maybe sooner), Dorsey and company will have put all the necessary tech, systems, and financial guide rails in place so when we buy a Big Mac, we can do so with crypto. At that point, Dorsey will have completed yet another society-shifting technological feat and, who knows, can finally get to work on that teleportation network we all want.

Starbucks is Trialing Animal-Free Milk. I Decided to Try it Out to See If It Tastes & Foams Like Regular Milk

In case you haven’t heard, Starbucks is trialing animal-free milk in the Seattle market. No, we’re not talking Oatly or another plant-based milk, but a milk with cow milk-identical proteins made in a lab.

The alt-milk is from Perfect Day, a company that uses precision fermentation to create its proprietary β-lactoglobulin animal-identical milk protein. The company’s protein, which received GRAS approval from the FDA last year, has primarily been sold to consumers in the form of ice cream (and soon cream cheese), but not in the form of a milk product. However, this move could signify that one could be on the way.

The company created a special 2% “barista-blend” version of its alt-milk especially for the Starbucks trial. Starbucks is currently trialing the milk at two locations in the Seattle market, Bellevue (a city east of Seattle) and Renton (south of Seattle).

Since I live in Seattle, I decided to head on over to Bellevue and see how precision-fermented milk tasted in a cup of Starbucks coffee.

When I walked into the coffee shop, one of the first things I saw at the counter was a sign that said: “Try Your Favorite Beverage With Animal-Free Milk.” The sign said this animal-free milk is lactose-free (but does contain milk allergens). The sign also had a QR code which, when scanned, brought up a survey page on my phone titled “Perfect Day Milk Customer Questionnaire.” The page gave a brief description of this new milk and asked questions like “What questions do you have about “animal-free” milk? and “Should Starbucks offer animal-free milk at all of our stores?”.

Interestingly, the questionnaire didn’t ask how the milk tasted compared to cow or plant-based milk. To figure that out, I ordered two drinks: a tall caramel macchiato with animal-free milk and a tall caramel macchiato with regular 2% milk.

When the drinks arrived, they were essentially identical, except that the Perfect Day milk drink had a “DF” on the label (which, the barista explained, stood for “Dairy-Free”).

The reason I ordered a macchiato was, outside of it being a pretty tasty beverage, I wanted to see how precision fermented milk foamed when steamed compared to cow milk. When I took the lid off the drinks, it was clear it foamed up just fine, as you can see from the picture below (DF milk drink is on the left, cow milk drink on the right):

The real test, however, would be how it tasted. And after tasting both drinks side by side, I can say that this version of precision fermented milk tasted exactly like cow’s milk. The foam was just as, well, foamy, and the actual milk taste in the dairy-free version was not discernably different than that of cow’s milk. In fact, from a taste and experience perspective, the two drinks were identical.

Which, of course, is the goal.

If Starbucks and Perfect Day are using this trial to determine if they should make this milk more widely available, I expect a wider rollout may soon be on its way. Outside of the environmental benefits of precision fermented milk, it’s easy to see how offering a milk without lactose and absent potential other health concerns of factory-farmed dairy could be a big winner.

That said, I imagine the biggest challenge for Perfect Day and Starbucks will be figuring out a way to message it to customers. When I asked the cashier what “animal-free milk” is, she did a decent job describing it: “It’s supposed to mimic 2%, but it’s made in a lab, so it’s like very eco-friendly,” she told me. “But it still has milk protein in it, which makes it not dairy-free, but lactose-free.”

Again, decent, but my feeling is that some consumers might bristle at the term “made in a lab.” I know Perfect Day has been working on messaging their product, and while they’ve made progress, I would suggest dropping “lab-grown” as a descriptor. Maybe something like “brewed” or other terms borrowed from beer or other fermentation-driven beverages since, after all, companies like AB InBev are already putting their brewing skills to work in making animal-identical proteins.

If you live in the Seattle market, I would suggest you head on over to Bellevue or Renton and order an animal-free coffee drink yourself and let us know what you think.

Zippin Checks In at JFK With Autonomous Checkout Technology

In a hurry but still hoping to grab a snack before you jump on your flight? If you’re at JFK in New York City, you might be in luck, at least if you’re passing Gate B 42. Because that’s where the airport just teamed up with Zippin, a maker of AI-powered cashierless checkout technology, and SSP America, an airport foodservice operator, to launch a new grab-and-go convenience concept called Camden Food Express.

According to the release sent to The Spoon, here’s how it works: Customers enter the store through a turnstile tapping their credit card as they enter and begin shopping by picking items off shelves. As they do, Zippin’s AI system automatically identifies the items and builds the customer’s virtual cart with the corresponding monetary value. When the customer leaves the store, the total amount spent is automatically charged to the card the customer used to check-in at the store entrance.

For Zippin, its partnership with JFK and SSP is a nice feather in the cap for a company with a portfolio of deployments, including hotels, stadiums, and grocery stores. Zippin’s move into airports follows other cashierless tech platforms like Amazon’s Just Walk Out, which showed up in Dallas airport earlier this year.

The embrace of cashierless tech is part of a broader exploration by airports of food tech. In recent years we’ve seen airports roll out delivery robots, pizza robots, and coffee robots, to name a few, as well as next-generation vending machines. For JFK, the rollout of Camden Food Express follows the October launch of a multi-brand automated retail center created in partnership with Hudson.

7-Eleven & Nuro Launch California’s First Autonomous Delivery Service

7-Eleven announced today they are launching an autonomous delivery pilot program in Mountain View, California, in partnership with autonomous delivery tech startup Nuro.

While the Golden State has been a hotbed of activity for autonomous delivery for sidewalk bots, California has trailed Texas in the rollout of autonomous on-street deliveries. All that changes today with the launch of the Nuro pilot, which will be the first commercial autonomous delivery service in the state of California. The path for the program was paved late last year when Nuro received the first-ever Autonomous Vehicle Deployment Permit from the California DMV.

As with other Nuro rollouts, the 7-Eleven deployment will eventually use both the company’s proprietary R2 robot and Toyota Prius’s equipped with Nuro’s self-driving hardware and software. However, according to the announcement, the pilot will begin with outfitted Priuses that include a human driver in the driver’s seat. These “autonomous vehicle operators” will monitor the technology and ensure an optimal delivery experience, but will not bring the delivery to the door of the customer so as to make the service feel as ‘human-free’ as possible. Eventually, the two companies plan to introduce the Nuro R2 bots (without human drivers) into the pilot.

Customers in the Mountain View area who want to try out the service can start by placing an order with the 7-Eleven 7NOW app. After choosing autonomous delivery, customers should see a Nuro-powered Prius pulling up with their Slurpee and cheese dog order within 30 minutes. The service will be available to those nearby the 7-Eleven at 1905 Latham Street in Mountain View. Deliveries will be available from 8AM–9PM, seven days a week.

You can watch a video of how the 7-Eleven/Nuro pilot service below:

7 Eleven and Nuro Pilot Autonomous Delivery in California

What The Heck is Causing The Plant-Based Meat Slowdown?

No two ways about it: Plant-based meat has hit a sales slump.

According to recent data from market watcher SPINS, sales in the overall plant-based meat market dropped 1.8% year over year for the four-week period ending October 3rd. This follows an even bigger drop in the category earlier in 2021 starting around April, when the plant-based category dropped over 15% year over year.

The drop in overall plant-based meat sales jibes with what some industry bellwethers are seeing. According to Michael McCain, the CEO of Maple Leaf Foods, his plant-based meat sales dropped in every channel the company sells into in the third quarter of this year. McCain was perplexed as to the reason and said the company is reevaluating their “investment thesis”.

Maple Leaf wasn’t the only one. Beyond, where company CEO Ethan Brown came out and said the plant-based meat company had seen its sales drop 13.9% year over year and forecast a potentially bumpy road ahead.

So what’s going on here? Fast-growing nascent markets are supposed to go up, not down and down some more.

While there’s no way to know for certain without more data. it’s worth taking a stab at potential causes for the drop in plant-based meat. Here are a few ideas:

Consumers Satiated Their First-Taste Curiosity.

Let’s face it, most of us were curious to sink our teeth into our first Impossible or Beyond burger to see what all the fuss about. Yet, a year or two later, that early curiosity has been satiated, and only some of us are regular plant-based meat-eaters.

Which brings us to…

Not Enough Consumers Have Switched to Plant-Based

While many of us have tried our first plant-based meat, most of us aren’t buying it on a regular basis. According to a recent survey by the Food Information Council, two-thirds of Americans surveyed have tried plant-based meat over the past year, while only 40% of Americans are eating plant-based meat with any regularity. Of those that consume plant-based meat on a regular basis, only about half eat it once a week or so.

Meat Industry Counter-Messaging May Be Working.

I recently suggested that Beyond’s troubles might be a sign that the animal-based meat industry’s negative counter-messaging might be taking hold, and this latest news could be an additional confirmation of that.

While it may be true that while products like Beyond and Impossible are plant-based, the reality is they are also highly processed food with pretty science-forward ingredients. This reliance on a future-forward ingredient list provides an opening for criticism from the legacy meat business, which uses negative messaging to suggest their animal products are the natural and healthier alternative compared to the high-tech competitors.

Looking at survey data, the incumbents are smart to beat this drum as there are concerns among consumers about what is in these new alternatives. According to a recent study by Menu Matters of 1,025 US households, about half (47.9%) of consumers suggest they want more information about plant-based meat before trying them, and 43.1% want complete transparency of ingredients before they try them.

At this point, it’s hard to tell how much of the concerns about plant-based meat’s ingredient list is driven by top-down talking points or if the message-crafters of the legacy meat business are only echoing what they hear among the meat-eating hoi polloi. It could be a little of both, but no matter where it’s coming from, the plant-based meat industry is seeing the rise of a more skeptical consumer.

Less of Us Ate at Home In The Second Half of 2021

As many Americans got their vaccinations in the first half of this year and governments lifted rules against convening indoors in the spring and summer, people started to eat out more. Early data suggests many people eat most of their plant-based alternatives at home, meaning that more meal occasions outside the house could translate to less plant-based meat consumed overall.

Some Are Down, While Others May Be Up

Last week, Impossible raised a $500 million round while claiming “record growth.” While the release itself focused more on expanding Impossible into new markets, if Impossible’s growth also came on the top line, it would provide a counter-narrative to what we have heard from Beyond, Maple Foods, and SPINS.

As I wrote in early November, the reality is unlike animal-based meat, plant-based meat is not a commoditized product category where one can be easily interchanged with another. Instead, plant-based meat products are more akin to something like cola, where some may prefer Coke while others prefer Pepsi.

In other words, some companies may be seeing sales growth, while others are seeing market share decline.

At this point, we don’t have enough data to say with certainty which factor or factors are contributing to the plant-based meat slump. What we do know is some companies are beginning to at least reevaluate their original assumptions about the market. I have to wonder if this reevaluation of the plant-based market might result, at least in the near term, a slow down seemingly unrelenting flow of venture investment into this category.

The Media Was Fascinated with a TikTok Video of a Robot at Denny’s. Here’s What it Means.

Maybe it was a slow news week. Perhaps it was the sight of pancakes hitching a ride on a robot at America’s late-night diner. Whatever the reason, it seemed like every news organization wrote the same story about a TikTok video of server-robot showing up to dish out breakfast at a Denny’s.

They all had a variant of the same headline: “Viral Video of Robot at Denny’s Sparks Debate.” From there, the authors sifted through comments made by TikTok viewers, some cheering the idea of faster service and lower tips, others angry about a robot stealing a job.

While the sudden interest in a social media post about a server robot may say as much about the modern media landscape as it does about the use of robotics at restaurants, the reality is Denny’s deploying robots is kind of a big deal. After all, as America’s most famous 24-hour diner, Denny’s holds a special place in our collective consciousness, a place where almost anyone can get a cheap meal as well as apply for – and often get – a job.

And it’s these two things that Denny’s represents – a place with affordable food and an employer of everyday Americans – that seemed to be in tension with one another when looking at both the comments on the video on TikTok as well as the framing by the media.

Media coverage of robotics in food service has been evolving over the past year, with news organizations going from gee-whiz articles about a cool new novelty to increasingly viewing the use of robotics as a direct result of hiring difficulties due to the pandemic. Of course, this new framing isn’t altogether wrong, as hiring has been difficult. Still, the reality is a bit more nuanced and has as much to do with fast-changing restaurant industry business models and changing consumer eating patterns as it does with hiring difficulties.

No matter the reason, the wider arrival of robotics at Denny’s and restaurant chains is raising the profile of these solutions and looks to be sparking a broader conversation about the impact of automation on the experience and the livelihoods of those in the service industry. This increased spotlight will also likely mean a more jaded framing of food robotics by the media, much like we’ve seen when it comes to their coverage of social media and privacy. While this isn’t necessarily a wrong reaction – it’s the media’s job to be skeptical – a pendulum swing is something the industry should be prepared for.

For the average consumer, the use of robots remains a curiosity. There hasn’t been – at least not yet – a rise of an organized Luddite anti-automation reaction to food robotics. However, the passion in some of the comments on TikTok could be the canary in the coalmine signaling one may be on the way.

As for companies like Bear Robotics – the provider of Denny’s server robot – business just continues to grow. I checked in with Bear Robotics COO Juan Higueros on how the Denny’s rollout is going.

“They have moved fairly quickly,” he said.

According to Higueros, it’s the operators on the front lines who are looking for answers. “What’s interesting is that this is a bottom-up movement by franchise owners that are really pulling for our solution.”

You can watch the TikTok video that sparked the conversation last week below.

@miabellaceo

Early morning breakfast at Denny’s I did give the server hot apple pie mini melt sample..

♬ original sound – Bob

The Spoon Weekly: Another Shazam for Food, Alexa Debuts New Meal-Rec-Tech

Snap The Latest to Create a ‘Shazam for Food’

Haven’t we seen this episode before?

While many of us had a good laugh back when Silicon Valley’s Jian-Yang launched a Not Hot Dog app, the truth is big tech has been rolling out Shazam for food features for quite some time.

The latest company to create an augmented reality/AI-powered food recognition feature is Snap with Scan Food. Snapchat users can scan food by opening up the AR bar within Snapchat from the main camera menu option. From there, they choose to scan and click a picture of the food item. Snapchat’s AI will process the image and suggest a recipe from partner Allrecipes and other information, such as Wikipedia pages, associated with the item.

One reason for this is food is one of the easiest product categories to recognize and around which to create databases. It’s also because food recognition unlocks numerous commerce, health and nutrition tracking, and kitchen management scenarios if done right.

To read the full post and our review of Snap’s new feature, click over to The Spoon.

Food Tech Is Heading to CES!

The Spoon & CES Bring Food Tech To The World’s Biggest Tech Show

Did you know food tech will be a featured theme for the first time ever at the world’s biggest tech show in January and The Spoon is CES’s exclusive partner to help make it happen? 

There’s still time to grab a booth! If you want to sponsor the event, let us know. See you in Vegas!

Amazon Alexa Debuts ‘What to Eat’ Feature

Amazon Alexa Expands Food Personalization Features With Launch of ‘What to Eat’

Last week, Amazon launched a new personalized meal recommendation feature for Alexa called ‘What to Eat?’. The new capability, which was part of a slate of new features for Alexa first teased at the end of September, gives users recommendations for restaurants, recipes, prepared items, and more based on their preferences.

What to Eat is an expansion of the personalized food recommendation capabilities of Alexa that the company began rolling out earlier this year with the ‘What’s for Dinner’ feature. Where What’s for Dinner offers personalized recipe ideas based on past purchase behavior, What to Eat goes a step further by recommending options based on a user’s dietary preferences and restrictions shared with Alexa.

You can read the full article about the latest evolution of Alexa’s food personalization technology at The Spoon.

Sponsor Message

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Restaurant Tech

Our Ghost Kitchen Future Will Be Automated

Back at the Smart Kitchen Summit in 2019, Adam Brotman, the CEO of restaurant tech startup Brightloom, suggested if he was a young entrepreneur and wanted to start a restaurant business, he’d create a ghost kitchen powered by a food making robot.

I haven’t stopped thinking about this comment ever since.

The combination of food produced via robots with a ghost kitchen model makes so much sense, in part because both are new approaches that help reduce two of the most significant cost drivers of the legacy restaurant business: real estate and labor.

Consider the real estate costs of starting a new sit-down restaurant. Some estimates put the typical down payment required for the commercial space somewhere between $150 to $350 thousand dollars in a market like LA. And that’s before you even get to the cost of renovation and installing a new kitchen, which can cost up to a quarter of a million bucks

You can read the full story about the symbiotic relationship between food robots and ghost kitchens, here.

Kristen Barnett Launches Hungry House, an ‘Anti-Ghost Kitchen’ Ghost Kitchen

It seems a day doesn’t go by nowadays without a new ghost kitchen concept popping up.

While all that growth can be exciting, the ghost kitchen land grab has its downsides, at least according to Kristen Barnett. The former COO of ghost kitchen startup Zuul told me today in a video call that the industry’s rapid expansion has often meant low-quality food, a lack of transparency, and, well, just way too many chicken wing restaurants.

To counter this, Barnett has launched a new company called Hungry House, which she describes as an ‘anti-ghost kitchen ghost kitchen.’

What does that mean?

“We are actively being intentional about some of the more negative sides of the ghost kitchen industry that the public has come to know,” said Barnett. “Hungry House really was created as a reaction to that, seeing a way to flip those maybe less than ideal characteristics of the industry on its head and say ‘No, what happens if we infuse transparency, we tell customers it’s Hungry House making the food, we have a physical storefront that people can actually order at and see the kitchen and see the team?’”

You can read the full story about Hungry House here.

Aquaculture Tech

The Kingfish Company Wants to Lead a Tech Revolution in Aquaculture

Earth’s ocean ecosystems are deteriorating. Wild fish stocks are increasingly vulnerable. And yet by the year 2050, global demand for seafood may have increased by as much as 80%, according to research from the Blue Food Assessment.

The Kingfish Company wants to help satisfy some of that demand while reducing the environmental toll of seafood production. The agtech company launched its first land-based aquaculture production facility in the Netherlands before introducing its flagship line of yellowtail kingfish products in Whole Foods Markets across the U.S. Soon, Kingfish will bring its production operations to the U.S. with a new facility in Maine.

Earlier this week, The Spoon joined Kingfish founding partner and CEO Ohad Maiman on Zoom to find out more about the company’s aquaculture technology and plans for expansion.

To read the full interview with the CEO of Kingfish, head here.

Food Robots

Meet Nommi, a Robotic Bowl Food Kiosk

Last week, Wavemaker Labs announced the launch of a new startup and bowl-making robotic kiosk concept called Nommi. Nommi will be “a standalone robotic kitchen that is able to produce and dispense any grain-, noodle- or lettuce-based dish through a fully integrated cooking system.”

Nommi is the latest robot startup concept to emerge from Wavemaker Labs, the food automation incubation studio behind Miso Robotics (Flippy, a back-of-house fry and grillbot), Bobacino (boba drinkbot), Future Acres (farm assistant) and Piestro (pizza kiosk). What’s unique about Nommi is the company is a product of a partnership between Wavemaker, C3 and chef Masaharu Morimoto, each of whom hold equity in the new company.

“As we started developing it, we really wanted to get partners to allow this to scale quickly, and really kind of stack the deck before we start playing,” said Buck Jordan, President and Co-Founder of Nommi and CEO of Wavemaker Labs, in a recent zoom interview with The Spoon.

To read the full story about Nommi, click here.

Kitchen Tech

Is Home Fermentation The Next Big Kitchen Tech Opportunity?

There’s been a fermentation boom in restaurants over the past decade. Chefs everywhere are using the age-old technique to make everything from kimchi to katsuobushi, and nowadays, it’s not out of the ordinary for high-end restaurants to have a head of fermentation on staff.

And now, thanks in part to the pandemic and the rise of experimentation in food making, more people than ever are doing fermentation at home. Anyone who’s tried to create a sourdough starter, brew kombucha or make sauerkraut has dabbled in fermentation whether they know it or not.

Still, fermenting is still viewed as something of a black art. Part of it is the weird and slightly creepy terminology (mother, anyone?). Mostly, though, it’s also because the act of farming bacteria to create tasty and healthy new foods is a far cry from the usual activity of assembling and cooking our meals in our kitchen.

Read the full story the rise of home fermentation tech, click here.

Carrefour Teams With AiFi to Launch Cashierless Convenience Store in Paris

French retail giant Carrefour announced today the company has teamed up with AiFi, a maker of machine-vision powered checkout tech, to launch a cashierless convenience store called Carrefour Flash.

Unlike Amazon Go or other cashierless platforms that require an app, smart shopping basket, or biometric check-in, AiFi’s technology utilizes a network of cameras on the retailer’s ceiling that monitors a shopper as they move through the store and pick items up off the shelves for purchase. The computer vision’s AI creates a keypoint tracking system that creates a unique digital avatar for each customer. The system identifies each avatar by measuring the unique distance between the customer’s elbow and their hand. Because the system doesn’t require a unique biometric identifier such as a palm, facial or retinal scan, it ensures customer privacy despite using biometric tracking.

As the customer picks up items around the store, the AiFi system creates a virtual shopping cart. The system utilizes a network of 60 HD cameras and over 2000 sensors built into store shelves to track a shopper’s activity and assign it to their avatar. Once done, the customer walks up to a payment terminal to see their shopping basket and total bill within a few seconds.

This move by Carrefour is just the latest example of a retailer embracing tech that frees shoppers of checking out via a cashier. The wave of cashierless shopping formats, which kicked off in earnest with Amazon’s launch of their Amazon Go store in Seattle in early 2018, has only picked up steam over the past year and a half. One reason for the surging interest is the growing expectation from customers for low-contact ways to shop during the pandemic. The other primary driver is persistent labor shortages as food retailers deal with the high turnover of frontline workers; cashierless store concepts give them a way to operate without hiring and training new cashiers.

The Carrefour innovation team incubated and fine-tuned the new concept over the past year at the company’s headquarters in Massy, France. At launch, the new Paris store will have a total of 900 items for sale.

You can get a sneak peek of Carrefour Flash in the video below:

Shopping in a flash with Carrefour Flash powered by AiFi

With Food Scan, Snapchat is the Latest Company Trying to Create a ‘Shazam for Food’

Last week, Snapchat became the latest company to add an AI-powered food scanning and recognition feature to their product. Called Food Scan, the new feature enables Snapchat users to scan food items and get recipe suggestions and other information about the food.

Here’s how it works:

Snapchat users can scan food by opening up the AR bar within Snapchat from the main camera menu option. From there, they choose to scan and click a picture of the food item. Snapchat’s AI will process the image and suggest a recipe from partner Allrecipes, as well as serve up other information, such as a Wikipedia page, about with the item.

According to Snapchat, the feature has access to over 4 thousand recipes and can process up to 1500 ingredients. However, based on my own attempts, the product may need to add a few more items to the list to be helpful.

When I scanned Campbell’s Cream of Celery Soup, it offered up recipes for Campbell’s bacon soup. A scan of Adam’s peanut butter resulted in recipes for tahini. The closest match came from a scan of a navel orange, which resulted in a Wikipedia page for a mandarin orange and recipe recommendations for mandarin orange cake and mandarin orange salad.

Here at The Spoon, we’ve written a lot over the years about attempts by companies to create a ‘Shazam for food.’ Big tech companies such as Microsoft, Pinterest, and Google have been at work at this for some time, as have appliance brands like Samsung and Whirlpool. Part of the reason so many have dedicated resources to building augmented reality and AI products for food recognition is, quite simply, because food is one of the easiest product categories to recognize and create databases around. But it’s also because food recognition unlocks numerous commerce, health and nutrition tracking, and kitchen management scenarios if done right.

Snapchat’s new Food Scan feature, while pretty rudimentary at this point, clearly has designs on building potential revenue through shoppable recipes and product recommendations. However, I can also see it becoming a broader food-related augmented reality recommendation tool that suggests, similar to Alexa’s new What to Eat skill, restaurants, meal kits, and other potential monetizable recommendations.

Amazon Alexa Expands Food Personalization Features With Launch of ‘What to Eat’

Last week, Amazon launched a new personalized meal recommendation feature for Alexa called ‘What to Eat?’. The new capability, which was part of a slate of new features for Alexa first teased at the end of September, gives users recommendations for restaurants, recipes, prepared items, and more based on their preferences.

What to Eat is an expansion of the personalized food recommendation capabilities of Alexa that the company began rolling out earlier this year with the ‘What’s for Dinner’ feature. Where What’s for Dinner offers personalized recipe ideas based on past purchase behavior, What to Eat goes a step further by recommending options based on a user’s dietary preferences and restrictions shared with Alexa.

Once a user asks, “Alexa, what should I eat?” the voice assistant will share recommendations for restaurants, recipes, prepared food, and meal kits. Users can share their preferences and restrictions by telling Alexa to “open my food preferences.” From there, they can choose a primary diet profile from many choices that include vegetarian, paleo, keto, kosher and more. They can also add various dietary preferences such as low-salt, gluten-free, low-carb, egg-free, and more.

I tried out What to Eat on my Echo Show. After asking Alexa, a screen popped up with a Blue Apron meal recommendation at the top and then buttons for restaurants, recipes, and prepared food recommendations.

Once I clicked a level down from each topline option, I got more choices from Alexa. For example, under recipes, I chose a shoppable recipe from Amazon partner SideChef. Once there, I had my choice of step-by-step instructions for the recipe, adding ingredients to a shopping list or directly to my Amazon Fresh cart.

When choosing restaurants, a ‘nearby restaurants’ screen popped up with three options less than a mile from my home. From there, I could filter by delivery, pickup, reservations, or open now.

When I clicked on prepared foods, a screen popped up with Whole Foods chicken tortilla soup as the featured item, as well as the option to filter by Amazon Fresh, Whole Foods, or food type (salad, soup, vegan, etc.).

This evolution of Alexa’s meal personalization capabilities gives Amazon monetization opportunities through a user filling up their e-commerce basket with ingredients via a shoppable recipe, selling prepared foods from Amazon Fresh or Whole Foods, or by gathering a spiff for a restaurant recommendation. While not all of these opportunities are created equal – Amazon obviously gets a bigger share of the spend when customers add a recipe to their Amazon Fresh basket as compared to when a user eats out at a local restaurant – What to Eat entrenches Amazon deeper into the decision-making process of the consumer.

It also shows the uneven playing field for Amazon’s kitchen commerce efforts compared to other voice assistant players. After helping to create the category in 2015, Amazon continues to be the runaway leader in the US smart speaker market share, logging 69% of all installed speakers as of mid-2021. A good chunk of those smart assistants resides in the kitchen where users often will ask for recommendations, add things to a shopping list, and more. All that activity enables Amazon to profile us and, now, make money at every step in the meal journey.

The head of Alexa’s kitchen team, Mara Segal, talks about the new feature and how it allows Amazon to touch the meal journey from end to end in her interview for Amazon Devices’ blog:

“Customers consume roughly 20 meals for the week,” Segal said. “Finding a recipe, getting groceries, picking restaurants, and cooking a meal—it all takes time. We think customers will be excited to break out of their routines and get quick, personalized assistance. With What to Eat and our suite of Alexa Kitchen features, we can make the food journey easier end-to-end—getting that great idea, saving favorites from different food and recipe providers in one place, adding ingredients to the Alexa shopping list or cart, and cooking meal kits or recipes hands-free with Alexa’s assistance.”

Walmart’s Had a Big Month When it Comes to Autonomous Robot Delivery

It’s bragging time in Bentonville.

That’s because America’s biggest grocery retailer recently achieved two big milestones in autonomous delivery.

The first milestone is on the autonomous middle-mile front where Walmart and partner Gatik announced they had initiated daily driverless-truck delivery in Walmart’s hometown of Bentonville, Arkansas. Walmart had started working with the maker of middle-mile autonomous box trucks in 2019 and by last December, the two received approval from the Arkansas State Highway Commission to remove drivers from the vehicles. In August, the two started trialing autonomous delivery runs between Walmart dark stores and local markets. And last week, the companies announced they are doing multiple driver-less truck runs per day, seven days a week.

The Gatik Autonomous Delivery Vehicle Delivering Products for Walmart

The other big autonomous delivery news for Walmart is the launch of the company’s drone delivery service.

This week the retailer’s drone partner Zipline announced the two had launched a drone delivery service in the northwestern Arkansas of Pea Ridge. Zipline’s technology utilizes a 25-foot take-off and landing platform which is located directly behind the Walmart Neighborhood Market location in Pea Ridge. There, a Walmart employee hands a package to a Zipline employee, who will then load the package into the belly of the drone for delivery. Once the drone reaches the delivery destination, the package is dropped over its target, where it will float down to earth thanks to an attached biodegradable parachute. The service area is within a 50-mile radius of the store.

The launch of drone delivery has been a long time in the making for Walmart. The company first started testing drones way back in 2015 and, ever since that time, has been running pilots and inking partnerships. In the meantime, Walmart’s competitors have been investigating drone delivery, which is perhaps why the giant retailer has picked up the pace over the past year.

Zipline Partners With Walmart on Commercial Drone Delivery

So Walmart appears to be making headway in drones and autonomous middle mile delivery, but what about road or sidewalk delivery to consumers? The last time we heard of Walmart making any moves in that space was when the company trialed with Nuro and Udelv in 2019, but they’ve been relatively quiet on that front. And as for sidewalk bots, the company hasn’t really shown any interest publicly, but that’s not to say they aren’t talking to folks.