Category: Future Food
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This is the online version of The Spoon Weekly newsletter. Subscribe here to get in your inbox. Electrolux Launches GRO, a Kitchen System Designed to Encourage More Sustainable Eating Can a kitchen’s design help us eat more sustainable, plant-forward diets? Swedish appliance manufacturer Electrolux thinks the answer is yes and, to that end, has launched an ambitious…
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Meati co-founder Tyler Huggins radiates the right blend of entrepreneurial enthusiasm and practical knowledge to catapult common mushroom threads into a popular staple for healthy consumers. Huggins walks the walk as a visionary in the future of food space with a diverse background that includes a stint as a field biologist for the U.S. Forest…
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If you’ve ever taken home a souvenir menu or ashtray from your favorite restaurant, you will understand the role NFTs play in the hospitality industry. The same goes for attending a restaurant theme night or local pop-up of a new dining establishment. As Front of House (FOH) co-founder Phil Toronto eloquently puts it, a restaurant…
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Willy Wonka has nothing on food futurists Ahrum Pak and Dr. Johnny Drain. While there may be no golden tickets inside their alt-chocolate, they promise all of the taste of the real thing without any environmental harm and labor abuse. It’s not a trick—it’s pure science with more than a touch of creative artistry. London-based…
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In the first wave of plant-based “meat,” the marketing challenge was about convincing customers that giving up meat needn’t create a hole in their regular diet. For the Impossibles, Beyonds, and others, developing a reasonable, tasty facsimile to the beef or chicken experience got them into millions of homes and in demand on grocer’s shelves.…
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The challenge for companies focused on developing fermented alternatives to milk-based products that come from cows is to replicate the scale of a dairy farm. A large farm can have up to 15,000 cows, while a small farm will have between 1,000 and 5,000 animals. Cows are milked two to three times per day, with…
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You know what they say: everything old is new brewed again. At least that’s true when it comes to fermentation, that ancient food and beverage production process that is currently an overnight sensation. It is going well beyond the time-honored probiotic-rich staples of sauerkraut, kefir, pickles, miso, yogurt, and kombucha. The process of fermentation is…
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Picture this: It’s late 2023, or perhaps 2024. Renowned Austin pitmaster and entrepreneur Aaron Franklin finishes up tending to his smokers after a long night of preparing to feed the onslaught of barbeque fans. Those queued up along Branch Street in East Austin are in for a surprise; that day, instead of the usual prime…
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If there’s a category of superfoods that has the potential to surpass super, Mikuna’s line of chocho protein products aspires to claim that title. The competition is intense, but the uses for a clean, gluten-free, low-glycemic, multipurpose powder-like food go well beyond juices and smoothies. “Chocho is the future of plant-based proteins, and as we…
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California-based Beyond Meat continues its drive to satisfy plant-based consumers by expanding the presence of its chicken tenders in high-profile retailers. Beginning April 12, Beyond will add Albertsons, CVS, Sprouts, and Whole Foods Market stores nationwide to its roster. Krogers and its brands (Fry’s, Food 4 Less, QFC, Ralph’s) will add the product throughout April.…
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It’s common for musicians to play their most challenging piece to open a concert. Not only is the goal to calm the nerves, but it is also a way to showcase talent and let the audience know what they can expect. Using this model, EVERY Co. figures a great way to let the world know…
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This week, Cana came out of stealth and announced their “molecular beverage printer”, a device the company says will be able to create almost any beverage from the same 80 or so flavor compounds. In our conversation we talk about the development of Cana, drink personalization, the business model, the future of beverages and much…
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