Category: Industry Perspectives
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When deciding which diet to follow, most of us rely on friends’ recommendations, online questionnaires, or internet wisdom. Then again, why not shape your food choices off of your actual breath. Israel-based startup Lumen gives dining recommendations based off of the amount of CO2 which you exhale into their proprietary device (which reveals whether you’re…
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Ten years ago if you were driving somewhere you’d have to either memorize directions or print out a paper map. Cut to now, and it’s almost unheard of to drive anywhere new without a GPS guiding you, turn by turn. That’s exactly what Victor Chapela, CEO of personalized nutrition company Suggestic, thinks will happen to…
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Anyone who’s visited the cereal aisle of a grocery store knows that every time we shop for food, we’re bombarded with choice. Which product will be the best on for our tastes, our diets, and our family’s preferences? That’s why I typically end up reaching for the same box of cereal (and jar of peanut…
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Our DNA contains the code that dictates how our body works — including, apparently, information about which foods we should (and shouldn’t) be eating. Dr. Sherry Zhang is on a mission to help individuals eat healthier based on their unique genetic code. That’s why she created GenoPalate, the DNA-driven personalized nutrition company, and also why…
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It seems impossible for giant CPG companies working with thousands of retailers to make individualized products. But according to Kishan Vasani, CEO of Spoonshot, a startup that predicts emerging food trends, there’s still a way for these giant companies to mimic the effects of personalization in their wares. How, exactly? To get the whole story…
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Wouldn’t it be nice if there was some sort of all-knowing oracle that would give insight into current food trends and how they’ll play out? That’s sort of what Mintel‘s Global Food Analyst Melanie Bartelme does. That’s why we’re so amped to have Bartelme joining us at Customize, our food personalization summit coming up next…
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The rising popularity of meat alternatives is a worldwide phenomenon. From Brazil to Belgium to Birmingham, Alabama, consumers are embracing flexitarian lifestyles and eating more plant-based meat. But as culinary tastes vary widely around the world, so do preferences for plant-based meat. That makes things tricky for giant companies that are attempting to simultaneously develop…
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The next time you step into a grocery store, take a look around and think about how much work went into orchestrating the selection. Which CPG products should the store stock? How many? And how does fresh food factor in? Those questions don’t have an easy answer, and they’re the reason that food retail is…
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So you’re a new food startup who wants to level up and get some funding and mentorship. Or you’re a big CPG company who wants to uncover the latest food trends and acquire companies already tapping into them. The answer for both quandaries might be food accelerators or incubators. Key word: might. At SKS 2019,…
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Wired’s Joe Ray made waves last month when he wrote a piece stating that the smart kitchen is actually pretty dumb. We argued that the smart kitchen isn’t dumb, it’s just in its early stages, and that there’s a lot of ways that connected devices can actually make cooking easier and more frictionless. Given the…
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When you think about it, the basic design of a kitchen hasn’t changed much in the past 50 years. Most of them have a fridge, a sink, cabinets, a stove, an oven, and counters. Sure, there’s been innovation around smart appliances, but the layout of the kitchen itself has essentially remained the same. But it…
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Say you’re developing a new barbecue potato chip. You’re using spices from McCormick, which has not one, not two, but over 100 types of garlic flavoring. How do you decide which garlic(s) to use, and in which combinations, to make the best product for your target demographic? That’s where artificial intelligence (AI) can help. Last year,…
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