Category: Industry Perspectives
-
✴︎
In collaboration between TechTable and Vita Vera Ventures, we are pleased to share an updated 2023 Restaurant Tech Ecosystem map. We all saw that the pandemic brought a wave of experimentation in the restaurant tech space, but we also know that tech-driven change is not always linear. In early 2022, we made bold predictions about…
-
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…
-
The organic food movement was born way back in the early 1900s as a response to the shift towards synthetic fertilizers and pesticides in the early days of industrial agriculture. However, it wasn’t until 1972 when John Battendieri founded Santa Cruz Organics and marketed some of the first packaged organic products. And it wasn’t until…
-
With more than $7 billion in annual sales, it would be easy for Salisbury, MD-based Perdue Farms, a top 10 domestic poultry producer, to focus on business as usual. Instead, the company looks to the future and understands its vision must go beyond simply putting broilers, wings, and chicken breasts in supermarkets and then on…
-
The following is a excerpt from the new book, Technically Food: Inside Silicon Valley’s Mission to Change What We Eat by Larissa Zimberoff, out June 1, from Abrams Press. The Promise of Tiny Things “Look for the leaning white mailbox,” Tony Martens wrote over email. I turned onto a dirt road with potholes, coming to…
-
The following is a guest post written by Jonathan Hua of Scrum Ventures. The disruptive impacts of the COVID-19 pandemic on the world’s agricultural systems have been broad and varied. And they follow several years of challenging production and market conditions such as disruptive weather events and poor planting conditions. Although the pandemic exposed weaknesses…
-
✴︎
This is a guest post written by Seana Day and Brita Rosenheim, Partners at Culterra Capital, an advisory firm focused exclusively on tech-driven innovation across the food system. You can also find their 2020 Farm Tech and Food Tech Industry Landscapes and analysis at Culterra Capital. We have been covering the Food Tech and AgTech…
-
✴︎
Cultured meat and alternative protein are out to disrupt the meat industry. But Future Meat‘s Chief Science Officer Yaakov Nahmias says the quickest way to achieve that goal is through the infrastructure that’s already in place, including farmers. Nahmias sees poultry, pork and beef producers as a critical partnership for cultured meat start-ups and the…
-
In 2017, a patent assigned to Memphis Meats detailed a way to overcome one of cultured meats biggest obstacles. The startup would use CRISPR gene editing to create a small mutation in their cells. The mutation would inactivate two proteins and ultimately increase “replicative capacity of the modified cell populations indefinitely.” They had transformed unpredictable…
-
A new report released today by the Good Food Institute adds a third pillar to the alternative protein sector alongside cultured meat and plant-based proteins: fermentation. In the last five years there’s been a “Cambrian explosion” of companies in this segment, Nate Crosser, start-up growth specialist at GFI and author of the report, told me…
-
This is a guest post written by Brita Rosenheim, Partner at Better Food Ventures. “Normal” noun: the usual, …typical state or condition. As we have all experienced during this pandemic, we know that nothing has been “usual” or “typical”, particularly for restaurants as they have had to fight and innovate just to survive these last…
-
I wanted to (virtually) sit down with Krishnan to discuss S2G’s recent white paper entitled “The Future of Food in the Age of COVID-19.” It outlines four foodtech trends that S2G expects will grow in the coming months and years: digitalization, decentralized food systems, de-commoditization, and food as as medicine. Krishnan and I unpacked these…
Get the spoon in your inbox.
By subscribing you agree to our Privacy Policy and provide consent to receive updates from our company.
Site by House of Giants
© 2026 All Rights Reserved