Category: Industry Perspectives
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Publisher’s Note: Here at The Spoon, we wanted to find ways to better highlight voices with a lived understanding of the deep-rooted, long-standing systemic racism in the United States, black voices, with a focus on how it has impacted the food system. We’re hoping to continue the conversation, so if you have a perspective on…
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It seems that Americans are turning to frozen food during the coronavirus pandemic. Last month, the American Frozen Food Institute (AFFI) reported that sales of frozen food jumped 94 percent in March of 2020 compared to a year before, and continued to rise by 30 percent in April. Granted, considering the source it’s best to…
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Yeast is a hot topic of conversation these days: where to find it, what you’re baking with it, and how to create your own at home. Sudeep Agarwala, a yeast geneticist at Ginkgo Bioworks, has you covered for that last one. He rose to Twitter fame not long ago after tweeting DIY instructions for how…
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With COVID keeping many of us at home, kitchens are taking on a bigger role than ever before. They’re not just the place we cook meals; they’re also our offices, a place to teach kids homework, the background of our Zoom video calls as we cook along with family. Considering we’ve long considered the kitchen…
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The coronavirus pandemic has upended almost every aspect of our life, and eating habits are certainly no exception. What, where, and how we’re making and consuming our food has transformed dramatically in the past eight weeks alone. At today’s virtual event Changing Food Habits in the Era of COVID-19, Susan Schwallie of market research firm…
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Big Idea Ventures (BIV), the hybrid VC firm-slash-accelerator, first caught my attention last year when it launched the New Protein Fund, a $50 million fund targeting seed-stage companies in the alternative protein space, and made its first investment in cell-based seafood company Shiok Meats. At the same time, BIV announced a twice-yearly accelerator program for…
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A new study from Maastricht University (UM), where Dr. Mark Post created the world’s first cultured hamburger in 2013, suggests that consumers are willing to pay a premium for cell-based meat. The study, published in PLOSONE this week, was based on a tasting that UM scientists held for 193 consumers in the Netherlands. It’s the…
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Obviously, Americans are baking a lot of bread right now. Don’t believe me? Just look at the aisles of your local grocery store — nary a packet of yeast to be seen. According to NPR, sales of baking yeast were up 647 percent during the week ending in March 21, and 456 percent the week…
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It’s no secret that as the pandemic rages on, more and more consumers are ordering groceries online. But as with everything else right now, circumstances and protocols seem to change minute by minute. As Peter van Stolk, CEO of Canadian sustainable e-commerce grocery store SPUD.ca, put it during our virtual COVID-19 summit last week: “The…
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Starting today, Soylent’s meal-in-a-bottle drinks and powder will again be available for delivery to Canadian consumers, according to a press release sent to The Spoon. This comes after the more than two-year hiatus in Soylent sales in the Great White North. In the fall of 2017, Soylent had to halt Canadian distribution of its products…
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Unpopped popcorn kernels from movie theaters. Pre-wrapped cheese plates for airline passengers. These are just a few of the unexpected food resources that, due to social distancing recommendations, are going to waste during the coronavirus pandemic. True, reducing food waste might not be one of the top-of-mind priorities right now for many of us, including…
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“It’s really f***ed up right now,” That’s how Robert Egger, founder of DC Central Kitchen, summed up the current restaurant situation on our COVID-19 Virtual Strategy Summit. “I’m sorry dudes, but there’s no other way to put it.” There’s no doubt that the coronavirus epidemic is wreaking havoc on the hospitality industry, decimating restaurant sales…
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