Category: Industry Perspectives
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Burbling bread starters and pots of kimchi or kraut are common in today’s fermentation-forward, health-conscious kitchens. But what happens when you merge the ancient craft that brought us fine wine, soy sauce, and chocolate with cutting-edge science and technology ? You get protein, which is exactly what new(ish) spinoff company Motif Foodworks is all about:…
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Remember last year’s notorious romaine lettuce recall? That was only one of hundreds of food recalls in 2018 alone. These outbreaks are the sort of food safety issues that a new startup called Eat Safe Verified (ESV) is trying to mitigate. Their solution? Putting more information into the hands of consumers in the form of an app…
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The concept of 3D printing food is already pretty futuristic. Add in nutrition personalization, and you get something that sounds even more like it’s straight out of Star Trek. That’s exactly the device that Anrich3D, one of the finalists in our SKS 2019 Startup Showcase, is trying to make. The soon-to-be-incorporated company is developing a…
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Does your blender prefer a specific brand of low-fat yogurt? Is your stovetop eager to share snapshots of last weekend’s epic dinner party? Just how connected are smart kitchens, and more importantly, which appliance knows what (and who are they sharing it with)? Steve Nackers, corporate Manager of Electronic Controls for Sub-Zero, will be at…
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We talk a lot about the appliances that go into the future kitchen — but what about the design of the space itself? As populations urbanize, millennials take over, and automation and delivery become more and more omnipresent, the actual space of the kitchen must also evolve to accommodate these new technologies. Suleiman Alhadidi works…
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When talking about cultured meat (that is, meat made without animal slaughter), one of the first names that comes up in conversation is Memphis Meats. This Silicon Valley startup was the first company to start serious development in the cell-based meat space four years ago, and they are still on the cutting edge today. We…
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Anyone else remember having to rummage through the deep, dark recesses of your spice cupboard in search of a bottle of peppermint extract, or maybe some “rubbed sage”? That’s where the McCormick brand has lived for most of my life. Which is why it’s so interesting to see the spice giant branching out to leverage…
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I can credit Food Network with kickstarting my obsession with food. When I was young I used to stay up and watch Emeril throwing his spices into pots with a “Bam!” and follow the fast-paced cooking challenges on Iron Chef. And of course cook along with all the recipes on FoodNetwork.com. Back then, Food Network was one of the…
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In a perfect world, we would never again have to think about how the sausage gets made. To make that fantasy a reality, we have to start thinking about how the veggie sausage gets made. The plant-based meat revolution – heartened by the wild success of products like the Impossible and Beyond Burgers – is…
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If you’ve eaten out in Europe, Russia, or Asia, chances are at some point you’ve patronized a café, hotel, or kiosk that purchase food from mega-retailer METRO AG. As the largest non-U.S. wholesale and foodservice company, the Germany-based METRO functions in 35 countries and serves over 24 million businesses. One place it doesn’t serve is the U.S. However, Andreas…
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In Western cultures we tend to go to the doctor to get medicine, but there’s a growing movement advocating for food as the first step towards healthier bodies. (Which, when you think about it, is pretty obvious.) But determining what foods to eat to make you feel better can be tricky, especially in our age…
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Say you’re a chocolatier who wants to make candies in the shape of dolphins, or unicorns, or a customer’s name. You’d have to get your hands on a foodsafe mold, which usually means you either have to choose from limited selection in stores or pay a boatload to have a custom mold made. That’s exactly…
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