Category: News
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After earning a PhD from MIT, Sam Calisch spent much of the past decade advocating for electrification and shaping climate policy as a lobbyist. His efforts included helping start Rewiring America, an organization focused on electrifying homes, businesses, and communities, as well as co-writing Electrify, a book about electrification, and a series called Circuit Breakers…
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Last month in Tokyo at the Smart Kitchen Summit Japan, we learned about a new personalized cereal offering from Japanese snack and breakfast food company Calbee. Called Body Granola, the product provides a personalized mix of prebiotics and cereal tailored to a customer’s microbiome, as determined by an at-home test. Here’s how it works: Once…
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Earlier this month, kitchen startup Combustion announced several upgrades to its product lineup, including a second-generation precision thermometer that can withstand temperatures up to 900°F and a new connected display that, for the first time, incorporates Wi-Fi into the Combustion product mix. In addition to the thermometer and display updates, the company introduced a new…
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The long, convoluted, and increasingly dark tale of the acquisition of Instant Brands (the maker of the Instant Pot) by Cornell Capital took another turn last week with the filing of a complaint on behalf of the company’s creditors to recoup up to $400 million in losses. The filing alleges that Cornell Capital LLC and…
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Last week, Anova announced the second generation of its Precision Oven, just over four years after it began to ship the first generation Precision Oven. The Anova Precision Oven 2.0 is packed with a number of new features, including an in-oven camera and Anova Intelligence, a suite of new AI features designed to power new…
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Lee Kindell, founder of MOTO Pizza, Seattle’s fastest-growing restaurant chain, never intended to be a restaurateur. In fact, starting a small local pizza joint was more of a retirement plan for when he eventually retired from running a hostel, where he’d cultivated a community atmosphere by taking guests on foraging trips, introducing them to local…
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Over the past decade, there’s been no shortage of attempts to better understand, map, and recreate food and its properties with the click of a mouse. From new data ontologies to a proliferation of digital noses, we’ve seen incremental steps toward an envisioned world where the fundamental building blocks of food can be better understood.…
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This week, Brava, a company that makes countertop consumer appliances that cook with light, has announced the launch of the first major update to the software since 2021. The biggest change announced is the ability to fully access and control the Brava through the app. Unlike previous versions, which required some interaction with the Brava’s…
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This past week in Japan, Sony unveiled a project they’ve been developing in secret called Roku Shoku, a culinary recording system designed to capture exactly how a chef prepares a meal. The system also serves as a guidance tool, helping casual or inexperienced cooks create dishes with the precision of an expert with years of…
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In January of 2017, little did I know that a chance meeting in the Venetian in Las Vegas would eventually lead to the creation of Japan’s most influential and well-attended food tech event. We’d just come off our second North America Smart Kitchen Summit a couple of months prior, and two first-time attendees who had…
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Here at The Spoon, we’ve covered hundreds of restaurant operators over the past half-decade, in part because we love restaurants and restaurant tech, but mostly because restaurant operators are some of the most creative and hard-working entrepreneurs in the food business. The truth is they have to be. There’s no business changing faster than the…
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This week, the Good Food Institute released its quarterly alt-protein investment update, so I thought it’d be a good time to check in and see which way things are trending. At this point it’s well-known that the alt-protein investment climate has had a couple tough years, and the latest numbers show things remain tough. According…
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