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Daily news and analysis about the food tech revolution

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Impossible Sausage Link Review: Tasty, But Missing That Familiar Sausage ‘Snap’

Today, Impossible Foods announced the debut of their plant-based sausage links, the sixth retail product from the alt protein pioneer in the last eight months.

The new products come in three different varieties – Spicy, Italian, and Bratwurst – and the company claims they have the same snap and savory flavor as conventional pork sausage.

The Spoon got a hold of some samples in advance of today’s news, so I thought I’d try them out. I was excited because I like sausage, and my favorite Impossible product – by a long shot – is the company’s ground sausage product which came out last year.

I pulled the sausages out of the package, and this is what they looked like:

While the Impossible sausages look link-ish, they also struck me as looking a bit, well, squooshy. And, when I picked them up, they felt soft and didn’t have the same firmness I associate with traditional sausage. This, of course, has a lot to do with the casing (which I’ll talk more about a bit later).

You can see in the video below what an Impossible sausage link looks like grilling up in a pan. The instructions suggested I heat the link up at a medium heat. I put a couple of drops of olive oil in the pan to give it a little more sizzle while cooking.

The Impossible Sausage frying in a pan

After cooking the link for 10 minutes, rotating it every minute or two to give it that nice sausage crispiness, I plated it. It looked pretty close to what a conventional pork sausage link looks like on a plate, with slight exception of the casing, which looked a bit loose at the end of the link.

I cut up the sausage into smaller pieces and gave it a taste. I liked the flavor of the interior sausage and thought it tasted pretty darn close to what a conventional sausage filling tasted like. The mouthfeel was similar and, overall, it definitely didn’t give me uncanny valley “vibes”.

But where the sausage fell short is, you guessed it, the casing. The casing is what gives a sausage link its famous “snap” when eating, and, truth be told, the Impossible link just doesn’t have it.

Of course, I understand there are tradeoffs, and no doubt it’s really hard to mimic a conventional casing made of (yes, gross) animal intestines. But the reality is Impossible’s isn’t there yet.

Would I try it again? Yes. I think the Impossible sausage links taste good and I would happily replace conventional pork sausage with these in future meals. But, unfortunately, those craving that traditional sausage snap won’t find what they’re looking for with Impossible’s plant-based alternative.

Lomi, Unboxed: A First Look at The Lomi Smart Food Waste Composter

I find food tech fascinating – especially the products and solutions that have a shot at fixing a real problem in our food system. Tackling issues like food waste, food insecurity, nutrition, and accessibility, technology can give us the tools to change habits and systems.

But, I admit I haven’t always adopted tech in my own home that has made a huge change in our own food habits outside of our beloved sous vide, and nothing that stuck when it came to food waste. With growing kids, our grocery bills keep increasing, but I throw out more food on busy weeks than I’d ever like to admit.

Composting at home has never been an easy or…neat endeavor; we’ve tried several times, using smaller receptacles to collect food scraps to bring out to a larger pile. But no matter what, we abandoned our efforts for lack of time and patience. One year, we even subscribed to a service that would drop off nutrient-dense compost soil for us to use in our vegetable garden. We paid someone for THEIR broken-down food scraps — and it turns out, nutrient-rich, locally harvested, hand-delivered compost is not cheap.

“I just want a Keurig machine….but instead of K-cups, you put all your food scraps in and that’s it!” I complained to my family.

Cut to me coming across an article last summer on the new Lomi food composter – made by sustainable tech company Pela and pre-ordering one. Several months later, this showed up on my doorstep:

The Lomi is meant to be a smart kitchen countertop device, and it takes up a bit less space than a KitchenAid mixer, so we’ve made room for it on the counter above our trash and recycling. It is designed to be a mostly “set it and forget it” appliance, not requiring hand stirring like traditional home compost piles. Reviews rave about how quiet the machine is as it churns waste into nutrient-rich fertilizer in less than a day (and regular dirt in just 3 hours.)

The machine also ships with LomiPods, small bioorganic tabs that Lomi recommends using as an accelerator, especially if the compost will be used as a soil enhancer in a garden or landscaping. The pods are placed right on top before a cycle is run with 50 mL of water.

With seemingly easy instructions for regular operation and daily use only involves learning what can and can not be tossed in for composting, we plan to have our nine and four-year-old kids learn alongside us. We’re expanding our vegetable garden this spring and summer, too, so they’ll be able to see how the food we eat can be used to grow even more food.

One aspect of the Lomi I’m excited about is it’s the first traditional compost or dehydrator appliance to accept some bioplastics, including compostable plates and bioplastic utensils (a full list of approved items can be found here.) This is a cool feature and gives us another reason to stick to a composting habit. I also think this feature may encourage Lomi households to purchase more biodegradable household goods now that they have a more direct method to discard the materials.

We are already using our Lomi and will have a full review up with videos in a few weeks – stay tuned.

Holy Smokes: FirstBuild’s Arden Indoor Smoker Hits Crowdfunding Target in Two Minutes

FirstBuild, GE Appliances’ innovation arm, has launched its latest crowdfunding campaign, and this one looks like a potential home run.

The same group that brought you the Opal ice machine and the Paragon induction cooktop are now bringing an indoor pellet smoker called Arden to market via a crowdfunding campaign on Indiegogo. The Arden can smoke up to two racks of ribs at a time or a small brisket, all inside your home without setting your fire alarms off.

The Arden uses a smoke-elimination technology that requires no additional filters to clean or replace. According to FirstBuild, the technology was first developed for GE’s smart hearth oven and has now been incorporated into the Arden.

The unit uses the same pellets used with other smokers. Once the smoke is pulled out of the chamber and into the smoke eliminator, it eliminates all smoke and just CO2 and water are exhausted into the kitchen. This allows users to sit the Arden on a countertop and smoke a slab of meat without any special venting.

You can take a look at the Arden and hear some of the answers about the technology in the video below.

Arden Indoor Smoker: Your Questions Answered

The Arden is just the latest product concept to emerge out of FirstBuild, GE Appliance’s incubation hub and micromanufacturing facility located in Louisville, Kentucky. While some FirstBuild products have been home runs (like the Opal ice machine), others have been small hits (like the Mella mushroom fruiting chamber) or didn’t make it out of the infield at all.

With the Arden, it looks like FirstBuild may have another extra-base hit on its hands. The machine hit its crowdfunding target within two minutes of launching today on Indiegogo and hit $300 thousand within 30 minutes. The Arden is at over $433 thousand from 653 backers as of this writing.

Those interested in picking up the Arden indoor smoker can buy it for $649 on Indiegogo, a 40% discount from the unit’s expected retail price of $1,099.

BioBetter is Turning Tobacco Plants into Bioreactors to Drive Down the Cost of Cultivated Meat Growth Media

Food tech startup BioBetter has developed a novel way to create growth factors for cell-cultivated meat utilizing tobacco plants.

Based in Kiryat Shemona, Israel, the company announced today that it has developed a method to create growth factors via molecular farming techniques by essentially turning the tobacco plant into a bioreactor. BioBetter’s technology employs plant cells to produce growth factors instead of more traditional techniques which utilize yeast, bacteria, or CHO in a bioreactor to produce growth factors.

The company’s technology involves identifying the gene of the target protein, cloning it, and transferring it into the tobacco plant. They then select the highest-yielding plants, breed them to develop higher yields, and then ultimately grow and harvest the plants.

As the tobacco plants mature, their cells express the growth factors and store them until harvest. The company then uses a proprietary protein extraction and purification technology that enables it to exploit nearly the entire plant, producing a high purity product at lower overall costs.

Growth medium is widely recognized in the cell-cultured meat industry as one of the nascent sector’s biggest cost drivers. According to a survey conducted by the Good Food Institute in 2020, growth media made up 80% or more of the total operating cost for 38% of those cell-cultured meat manufacturers who responded, while 72% of respondents indicated that growth media made up half or more of their total operating costs.

“There are multiple advantages to using Nicotiana tabacum as a hardy vector for producing GFs of non-animal origin,” Amit Yaari, CEO of BioBetter, said. “It is an abundant crop that has no place in the food-and-feed chain due to its extremely bitter taste and content of undesirable alkaloids. The global trend for reducing tobacco smoking also is raising concerns among tobacco growers that the crop might eventually become obsolete. Yet the tobacco plant has huge potential to become a key component in the future of food.”

By utilizing molecular farming techniques to derive growth factors entirely from the tobacco plants, BioBetter enters its name among a new cohort of startups looking to help scale up lower-cost media free of animal inputs. Other startups that have been developing growth medium alternatives free of FBS (fetal bovine serum) include Seawith and Back of the Yards Algae Sciences, both of which are utilizing algae to derive animal-free growth medium, and Biftek , which is using a secretive mix on microorganisms to create its animal-free growth medium. In addition, cultivated meat pioneer Mosa Meat has also been very open about its efforts to develop growth media free of FBS and claims to have achieved an 80x reduction in cost.

“BioBetter is pioneering a novel protein expression platform to address the fast-growing demand for complex recombinant proteins,” Oded Shoseyov said. “Our GF technology will enable production of animal-free GFs at a scale of thousands of tons per year, and at a cost of US$1 per gram. This will alleviate one of the biggest bottlenecks in advancing cultured meat to mass production.”

Pairwise Launches ‘Conscious Foods’ Brand to Bring Gene-Edited Leafy Greens to Market

Pairwise, a startup that specializes in developing gene-edited produce, has announced the launch of its consumer-facing brand called Conscious Foods.

The company’s first product sold under its new brand will be its gene-edited version of Brassica juncea, more commonly known as mustard greens. The company’s mustard green is a new take on a leafy green that has not been on many menus due to a pungent smell and bitter taste. With changes engineered by CRISPR, Pairwise hopes to create a nutritious alternative to kale and Brussels sprouts that also tastes good.

The company, which got approval from the USDA last August to move forward with commercializing its CRISPR-derived mustard green, plans to bring the first products to market in early 2023. The company plans to spend the bulk of the following year optimizing mixes, creating enough seed stock to provide to farmers, and also creating awareness for its new product throughout activation events.

Pairwise’s rollout of a new consumer-facing brand fits a now-familiar pattern in which a food tech platform company launches a new brand identity as it enters the commercialization stage. Over the past couple of years we’ve seen companies such as Perfect Day, MycoTechnologies, and others launch new brands that separate the final product identity a bit from the high-tech origins and try to sell the consumer on the benefits.

“Our idea is to create this brand that stands for who we are, which includes transparency,” Adams told me on a Zoom call. According to Adams, they will put information on the package that the food is produced by gene-editing and provide a way for interested consumers to get more information (such as a QR code on the package).

“We’re not going to hide from it, but we also really want to be selling the product based on the benefits rather than the technology. I know I buy products because of the benefits I get from them.”

The company has plans to release additional products beyond their first leafy greens and are currently working on developing pitless cherries and seedless blackberries. With the blackberries, the company is developing traits beyond just making them seedless that are helpful to the grower and picker.

“In the berry space, thorns present a real challenge to picking them,” Adams said. “So we’re removing them.”

Innit & Google Cloud Offer Personalized Nutrition Recommendations For Those With Diabetes and Other Health Conditions

Innit, a startup that makes software to digitize the consumer meal journey, announced today it has teamed up with Google Cloud to offer a new software module to food retailers to enable personalized healthy eating recommendations to their online grocer customers.

The new offering, which will be available to customers of Google Cloud via the Google Cloud Marketplace, enables grocers and other companies to create personalized nutrition recommendations for customers with health conditions such as type 2 diabetes, hypertension, obesity, and heart disease.

According to the announcement, the module utilizes an algorithm that scores various meal plans based on the shopper’s needs and then offers recommendations for personalized nutrition to consumers looking to optimize for a variety of health concerns. The module also provides assistance with cooking and meal planning.

According to Innit CEO Kevin Brown, the company increased its focus on health and wellness over the past year. They developed an app for Roche, one of Europe’s largest pharmaceutical companies, to help those with type 2 diabetes better manage their eating and meal planning.

“The Roche project allowed us to sharpen up a lot of the diet and health and science focus,” Brown said in a phone interview with The Spoon. “We worked with our science committee, worked with the doctors of the customer to put together a really good program that provides daily guidance to people that are struggling.”

After the Roche project, Innit saw it could take much of what it built and offer it to a variety of customers through its partnership with Google Cloud.

“We saw that there was kind of a big unsolved problem for actionable healthy eating,” Brown said. “So now we’re packaging that up together with Google and bringing that to all of the grocery retailers, as well as healthcare companies.”

The new offering expands on Innit’s relationship with Google, which got its start in 2018 with the addition of Innit functionality to their Google Home product. Google Cloud first offered Innit’s technology for personalized food recommendations through the Cloud Marketplace last year, and this latest offering gives food retailers and others the ability to add focused personalized nutrition plans for specific health conditions.

Innit has come a long way since the company’s early focus on developing guided cooking and smart appliance software for kitchen appliance manufacturers. The company’s acquisition of Shopwell in early 2017 kickstarted Innit’s move into shoppable recipes and personalized food data, and today the company describes itself as a personalized nutrition platform company. In many ways, this move by Innit is indicative of the broader move by smart kitchen software players to beef up their food commerce and personalized health offerings over the past few years.

When I asked Brown if Innit is still talking to appliance manufacturers about building solutions for their products, he told me that while these companies did slow down their digitization initiatives over the past few years as a result of supply chain and manufacturing difficulties related to COVID, conversations have begun to heat up again.

“There definitely was some industry slowdown, but we’re seeing it wake up again,” Brown said. “I’ve had multiple calls and new customer discussions with appliance manufacturers and so things are starting to wake back up.”

What Do NFTs and Web3 Mean for Small Restaurants?

So while it may not be surprising that a restaurant concept by alpha-adopter and Internet celebrity Gary Vaynerchuk can raise millions of dollars selling NFTs, what about that mom & pop place on the corner?

In other words, how does a small restauranteur that doesn’t have the followers, fame and early adopter advantage of a Vaynerchuk take advantage of web3?

This is a problem Adam Brotman has been giving some thought to. As the former head of digital for Starbucks and CEO of a company that powers digital loyalty programs for restaurants big and small in Brightloom, he’s been imagining what a world looks like when more consumers know what an NFT is and how to hold it.

I asked him how a corner restaurant like the one in my neighborhood called Portofino’s might eventually use an NFT. According to Brotman, local restaurants like the one at the end of my street will eventually be able to put NFTs to use, but not in the same way celebrities as Vaynerchuk can.

“Portofino’s could say, ‘Yeah, we know who our best customers are, either by name or some loyalty program,'” Brotman said on the Spoon podcast. “And they give them an NFT. Say, ‘here’s a code to claim your free NFT. And by the way, we’re only giving there’s only ever going to be 300 customers that can own the Portofino’s NFT.’

Brotman says that there are plenty of benefits popular smaller restaurants can give loyal customers that would make an NFT valuable such as reservations whenever they want, free valet parking, special offers, and events.

Brotman acknowledges some things need to fall into place before small guys can use NFTs, the first of which is to make the onramp for customers to buy and hold NFTs a whole lot accessible.

“99% of their customers wouldn’t even know how to hold an NFT,” said Brotman. “You have to have a crypto wallet today. They ask, ‘what is a crypto wallet? How do I get one?'”

Brotman says the entire crypto tech space is working on this problem and believes big consumer-facing crypto companies like Coinbase will eventually offer easy-to-use solutions.

He also thinks the cost needs to come down, both in terms of transaction fees and the impact on the environment. He believes newer blockchain platforms that claim to be carbon neutral like Solana will help here.

Brotman also admits better tools are needed since offering something like an NFT is beyond the capabilities of most restauranteurs and says that this is a problem that Brightloom is working on.

Brotman also thinks the broader metaverse holds potential for restaurants, but it will be a while before all that is figured out.

“I think we’re a ways off from that,” said Brotman. “NFTs being used multi-purpose loyalty, access identity, digital collectible community formation tool is going to be more relevant first before there’s going a critical mass of people living in some virtual reality.”

But, just in case restaurants are already thinking of moving into the metaverse, Brotman doesn’t think they should be overly focused on being transactional, but instead on enabling experiences that are on-brand.

“If I’m a Starbucks in the metaverse, I’m not just serving coffee. I’m growing coffee. I’m giving people tours of my farm in Costa Rica. What are the things that I wish I could transport people to experiences that I can’t scale in real life because of distance or cost or physics?”

You can hear the rest of my conversation with Brotman in the latest episode of The Spoon podcast.

The Spoon Weekly: Cow NFTs, Impossible Gets New CEO, Farm Robots Rising

This is the Spoon Weekly, a collection of some of the most interesting stories from the past week. Make sure to subscribe to get the top food tech news delivered straight to your inbox.

‘It’s Like a Driver’s License for Cows’: Why One Wyoming Company is Creating NFTs for Cattle

Back when Rob Jennings helped found the Wyoming Blockchain Coalition back in 2017, he knew he needed to find a use case that resonated with residents of the Cowboy State. It didn’t take him long before he settled on beef.

“Back then, there was a lot of conversation around about how grass-fed, grain-finished Wyoming fat cattle beef was being mixed into commodity feed yards with lesser animals, let’s say,” Jennings said on a Zoom call with The Spoon. “And so we developed this idea about how you could use blockchain to verify the animal’s provenance.”

Back then, Jennings worked with the University of Wyoming to develop the technology for his first blockchain startup called Beefchain. And while he and other early blockchain enthusiasts found the idea of putting the information about a steer on the blockchain exciting, Jennings found the response more muted when explaining the technology to ranchers, mainly because many of them still couldn’t see the immediate value of such a tech-forward solution.

That’s when Jennings started to think about ways to utilize NFTs. With the early implementations of storing cattle data on the blockchain, Jennings said they would hash an entire excel spreadsheet and put it on the bitcoin blockchain.

“Yes, you’re putting the information there, but it wasn’t functional,” said Jennings.

You can read the full story here.

Meet the All-New Samsung Kiosk: Powered by GRUBBRR (Sponsor)

Working with less staff? Maximize your workplace efficiency with Samsung and GRUBBRR’s affordable labor solution.

Alt Protein

Impossible’s New CEO Will Need to Navigate a Fast-Changing Plant-Based Meat Marketplace

This week Impossible Foods announced that founding CEO Pat Brown is stepping down from his current role and assuming the new role of Chief Visionary Officer. The company’s new CEO will be longtime Chobani exec Peter McGuinness, who recently served as the yogurt pioneer’s president and COO.

Explaining the move in a company blog post, Brown said that as Impossible has grown in size and scale, he’s had less time to devote to strategic initiatives, communicating the company’s mission to the public and policymakers, and guiding R&D for new products. Brown said the demands on the role of CEO at Impossible Foods will only continue to grow, which means now is the time to appoint a proven executive to lead the execution of the company’s day-to-day business.

From the post:

Peter and I will work together to lead Impossible and its long-term strategy, combining our complementary strengths and experience. Peter will be our CEO and a director, and will report to the board. I will continue in my role as Founder and director, and take on the role of Chief Visionary Officer reporting to the board, leading research and technology innovation, strategic initiatives, public advocacy and, most importantly, our mission. 

McGuinness comes aboard at a time of uncertainty for the plant-based meat industry. Starting last fall, we began to see signs of a potential slowdown in sales across the segment. This year, companies like Kellogg’s are warning of continued soft sales and predicting a possible shakeout.

You can read the full post here. 

The Netherlands House of Representatives Passes Motion to Legalize Samples of Cell-Cultured Meat

Last week, the Netherlands’ House of Representatives passed a motion to make the sampling of cell-cultured meat legal. The passing of the motion, proposed by the D66 and VVD parties, is being hailed by Dutch cell-cultured meat companies as an important step towards legalizing the sale of cell-cultured meat at retail.

Maastricht, Netherlands-based Mosa Meat is famously co-founded by Mark Post, who kickstarted the lab-grown meat industry when he created the world’s first cell-cultured hamburger back in 2013. The company applauded the move by its home country’s government as a first step towards legalizing the consumption of the product.

The move “speaks volumes about the momentum that is building for innovation in sustainable meat production,” the company told Dutch TV organization RTL.

Dutch politicians are understandably proud that their country is seen as the birthplace for cell-cultured meat innovation and see this move as one that will help them continue to stay relevant as startups around the world race to bring their products to market.

To read the full story, click here.

Kitchen Tech

Canadian Sisters Launch Capra Press, a French Press That Doesn’t Oversteep and Eliminates Messy Cleanup

Mia and Zoey Knobler had a love-hate relationship with the French press. The two sisters from British Columbia loved the richer flavored coffee that resulted from the steep and plunge appliance, but hated the messy clean-up and the over-brewed coffee resulting from continued exposure to the grounds.

So they set to making a French press that had all the upside of that full-bodied first pour but not the downside of over-brewed coffee and sludgy cleanup. The result was the Capra Press, which debuted this week on Indiegogo and has raised over $32 thousand as of this writing.

The sisters teamed up with product designer Jeff Polster to create a French press with two interesting differentiators. The first is a mesh filter that seals after pressing, preventing bitter coffee from over-extraction. The filter utilizes silicon umbrella valves that seal the grounds into the bottom after plunging.

The second feature is a removable bottom that enables easier cleanup. Called the “grounds-keeper,” the twist-off bottom allows the user to dispose of the grounds into the trash or compost.

Read the full post here.

Food Robots

Chipotle Trialing a Tortilla-Making Robot Named Chippy, Eyeing Wider Rollout Later This Year

Today Chipotle announced they have launched Chippy, a tortilla-making robot.

The company is working with Miso Robotics, the company behind the Flippy fast-food robotic arm robot. As you can see below, Chippy is a slightly modified variation of Miso’s Flippy bot, only instead of flipping burgers or frying potatoes, the bot is optimized to make Chipotle’s tortilla chips.

Apparently, the customization for Chippy included producing tortilla chips with varying degrees of seasoning to mimic the imperfect work product of more carbon-based life forms. “Everyone loves finding a chip with a little more salt or an extra hint of lime,” said Nevielle Panthaky, Chipotle’s Vice President of Culinary, in the release. “To ensure we didn’t lose the humanity behind our culinary experience, we trained Chippy extensively to ensure the output mirrored our current product, delivering some subtle variations in flavor that our guests expect.”

According to the release, Chipotle is currently testing Chippy at their innovation hub in Irvine, Calif., with plans to integrate Chippy into a Chipotle restaurant in Southern California later this year.

“The company is leveraging its stage-gate process to listen, test and learn from crew and guest feedback before deciding on a national implementation strategy,” the release said.

In other words, Chipotle is trialing Chippy to evaluate (and possibly prepare for) a potentially wider rollout of the robot to essentially automate the chip-making process.

To read the full story, click here!

Growmark, One of North America’s Largest Ag Coops, Tests a Farming Robot from Solinftec

Growmark, one of North America’s largest agriculture supply cooperatives, has partnered with agtech solution provider Solinftec to trial a new scanning and field monitoring robot.

According to the announcement sent to The Spoon, the new robot is powered by a neuro-network that features a detection algorithm to scan for crop health and nutrition, insects, and weeds, as well as monitor the entire field and provide real-time insights back to the farmer.

Growmark will trial the new robot for the bulk of the 2022 farming season and work with Solinftec to optimize the technology for planting to harvesting. This trial is the first evaluation of a farming robot under Growmark’s AgValidity­ testing program, the coop’s program to evaluate new ag technology products.

Growmark’s partnership with Solinftec is a sign of growing interest in automation on the farm. Coops serve as an important channel for new technologies to make their way into everyday use on the farm. With a network of regional FS coops that spans 40 states and into Canada, Growmark holds significant sway in technology used by farmers.

You can read full post here.

Would Someone Pay $1 Million For an NFT to Get VIP Access to a Restaurant? We’re About to Find Out

Lots of people would like to walk into a restaurant and get VIP treatment. But is it worth paying $1 million for?

We’re about to find out. That’s because a restaurant group called Chotto Matte is going to offer up a $1 million NFT to a bidder to get a singular NFT called The Founder.

According to the release, The Founder “collectible chip card grants exclusive membership access with an array of bespoke benefits, redeemable all over the world and ranging from personal invitations to every Chotto Matte restaurant opening around the world, plus first-class flights and five-star accommodations to major sports event tickets for two people per year (FIFA, F1, boxing, etc.); and more! “

A few months ago, the folks behind Flyfish Club launched a successful NFT campaign that drew thousands of bidders to buy NFTs that granted them membership to a new restaurant backed by social media influencer and entrepreneur Gary Vaynerchuk. At the time, I suggested that Flyfish’s success might influence other restauranteurs to jump into the NFT game, perhaps modeling their NFTs on the membership model designed by the group.

From the looks of it, Chotto Matte is not modeling their NFT on Flyfish, but instead hoping for a big “fish” to drop a million bucks to gain VIP access to benefits at the Chotto Matte restaurant. It’s a riskier strategy since there’s a high probability they don’t find anyone willing to part ways with a million bucks for this NFT.

Don’t get me wrong. Exclusive membership benefits that offer true real-world utility are an absolute must for any restaurant going down the NFT route. I just don’t know if VIP treatment at Chotto Matte is enough to convince someone to part ways with that kind of money.

Either way, we should know soon. The company plans to launch its NFT via a special launch event on April 5th at NFT week in Miami.

Tom Collichio and Spike Mendelson’s Pizza NFT Goes Live

Chefs Tom Collichio and Spike Mendelson officially launched CHFTY Pizza NFT project this week. The official “mint” or release of its 2777 unique pizza designs began this week, with the pre-sale started yesterday Wednesday, March 23 and the public sale opening today.


Each NFT is priced at .07 Ethereum (worth $204 as of this writing) which will net CHFTY founders around $566,000. NFT holders will have access to virtual and in-person pop-up events, classes, kitchen accessories + apparel and more. CHFTY Pizza’s Discord has more details including an AMA the team did over the weekend to rally support and add people to the insider “Slicelist” for pre-sale access.

Chefs talk NFT and CHFTY at SimulATE Mini-Summit

Chefs Mendelson and Collichio joined The Spoon at our virtual February 1st SimulATE Food Metaverse + NFT Mini-Summit to discuss their upcoming NFT, its intended purpose and why it was important for the chef community to be involved in the development of Web3.

Mendelson commented, “(Post pandemic) I felt left behind in Web 2.0 and technology, as a restaurant tour and chef. And I was fighting to learn really quick on how to develop your own app, how to drive traffic from those third-party stores to your own app, but we were really way behind that point. So we want to enter NFTs right.”

When Collichio noticed artists and other creators were using NFTs as a way of keeping their own IP and driving revenue back to themselves when releasing their art, the two began a conversation on how to leverage NFTs for chefs and foodies. And out of that, the project that would become CHFTY Pizza was born.

The IP in the culinary world is difficult to protect in the age of digital food content and shareable recipes and food creation — and restaurateurs and chefs are in need of new pathways to profits in a post-pandemic world.

“What this does is that’s going to enable a restaurant term to expand way past their brick and mortar. This is where the world’s going, so we can either sit there and dig our feet and go no, we’re not going to do this or we can embrace it and get in front of it. And I think that’s what Spike and I are doing,” remarked Chef Collichio.

What’s next?

If you’re able to grab one of the 2,777 tokens during the pre or public sale, you’ll have to stay tuned and see what rewards and utilities will be added. First up, CHFTY Pizzas is hosting its first in-person event for token holders in Washington, DC, and will include meet and greets with founding Chefs Tom and Spike along with Andrew Zimmern, Maneet Chauhan and Kristen Kish.

To listen to the entire discussion on restaurants, NFTs and CHFTY Pizza, join Spoon Plus and get access to all virtual event archives.

Food meets the metaverse

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The Food Robot Roundup: Zomato Invests in Mukunda, Ramen on Wheels

The last few weeks have been pretty eventful in the food robotics space. Here’s our latest food robot roundup to catch you up on some of the most interesting stories.

 Strio.AI Says Goodbye to Agtech With Zoox Acquihire

Strio.AI, a Boston-based robotics company founded by MIT alumnus in 2020, was acquired by Zoox, the robotaxi firm owned by Amazon. Strio.AI automates the picking and pruning strawberry crops and has been tested on farms in California and Florida.  

Automating fruit picking is challenging, which is why Strio.AI’s fast pace of testing is impressive. However, Zoox is looking to utilize Strio.AI’s expertise to bulk up its computer vision team, which means the Strio.AI team will be winding down its agtech business. The Strio team will lead Zoox’s Perception product, the computer vision software that drives Zoox’s automation. 

The Strio.AI deal is just the latest in a string of agtech automation acquisitions. Last month, strawberry-picking robot Traptic was acquired by Bowery, a New York based vertical farm, and pivoted from outdoor to indoor farming. Traptic was founded in 2016 and claims to pick 100,000 strawberries a day, preserving the fruit by pulling by the stem and not touching the strawberry directly. The technology will be adapted and integrated into Bowery’s existing hardware and software since the original tractor-like system isn’t conducive in a vertical farming environment. In April 2021, Root.ai, a company with a machine that picks grape tomatoes with a three-pronged robotic gripper, was acquired by AppHarvest, the operator of the largest greenhouse in the U.S. and now uses four- and eight-fingered grippers to pick strawberries and cucumbers. Since acquisition, picking rates have doubled and the next step is to reduce the costs of the robot.

NVIDIA Invests in Serve Robotics

NVIDIA is investing $10 million in Serve Robotics to expand its sidewalk robot delivery service outside of Los Angeles and San Francisco. While NVIDIA is a new investor in the robotic delivery space, the two companies are familiar with one another as Serve utilizes NVIDIA’s synthetic data generation tools for training and testing Serve’s models in simulations as well as robotic fleet management. 

Serve is a fully automated and fully self-driving last-mile delivery service and the startup raised $13 million in an expanded seed round in December. Last-mile delivery services, both on the ground and in the sky have seen significant growth in recent years as the pandemic increased delivery orders. As the sidewalks and streets get more crowded, here’s a table to help you understand the little robots you might be sharing the roads within the near future. 

Zomato Invests in Mukunda

Indian multinational food delivery company Zomato has acquired a 16.66% stake in Mukunda Foods, a food robotics company that designs and manufactures smart robotic equipment for restaurant automation. The stake comes with a price tag of $5 million. The deal puts Mukunda at $30 million valuation.

Mukunda Foods offers end-to-end kitchen automation solutions for QSR and Cloud brands and their six products have been installed in over 2000 locations. Their unique proposition is Nucleus, kitchen automation as a service (KAAS), which enables brands to expand cloud kitchens to new locations with a fully operational kitchen equipped with automated equipment, no rentals on property, no operational concerns, high consistency of products, and highly scalable profits. They’ve already partnered with several brands in Bangalore and plan to expand to other cities in India. 

There are a lot of opportunities for synergy since Mukunda Foods serves ghost kitchens and the ghost kitchens on Zomato have carved niches with loyal customer bases. There’s also a significant market opportunity since the Indian cloud kitchen market is projected to be between $2 and $2.8 billion USD by 2025. 

Ramen on wheels

In a commercial that debuted this month, Nissan showcased the e-4ORCE technology on its new Ariya by putting it on a self-driving car that delivers hot bowls of ramen to customers. The technology is designed to reduce abruptness and swaying for passenger comfort which is great for making sure that ramen soup doesn’t spill. On the Ramen Counter, the soup bowl sits on a flat tray and twin electric motors independently control the front and rear wheels. 

Unfortunately, it looks like this is more of a concept for advertising the Nissan Ariya and Nissan probably won’t make this available commercially but it’s cool to imagine a fresh bowl of ramen zooming down the counter to you. You can watch the video below.

 

Growmark, One of North America’s Largest Ag Coops, Tests a Farming Robot from Solinftec

Growmark, one of North America’s largest agriculture supply cooperatives, has partnered with agtech solution provider Solinftec to trial a new scanning and field monitoring robot.

According to the announcement sent to The Spoon, the new robot is powered by a neuro-network that features a detection algorithm to scan for crop health and nutrition, insects, and weeds, as well as monitor the entire field and provide real-time insights back to the farmer.

New Agtech Robot from Solinftec and Growmark

Growmark will trial the new robot for the bulk of the 2022 farming season and work with Solinftec to optimize the technology for planting to harvesting. This trial is the first evaluation of a farming robot under Growmark’s AgValidity­ testing program, the coop’s program to evaluate new ag technology products.

Growmark’s partnership with Solinftec is a sign of growing interest in automation on the farm. Coops serve as an important channel for new technologies to make their way into everyday use on the farm. With a network of regional FS coops that spans 40 states and into Canada, Growmark holds significant sway in technology used by farmers.

“We are looking at the future of farming,” said Lance Ruppert, Growmark’s director of agronomy marketing technology. “We have been working with and utilizing Solinftec’s leading agricultural technologies for over three years and are excited to partner on a project with the potential to change farm practices for the better of the industry and environment.”

One interesting aspect of the trial is Solinftech is pairing its robot with its ALICE AI platform, which essentially acts as a farm operating system. The robot will coordinate with the ALICE platform to orchestrate the machine’s operations. In the future, I expect we’ll see some farms deploying farm OSs that help farmers to plan and control operations of their farm, down to the robots roaming the field. By working closely with coop networks like Growmark’s, this future may arrive sooner rather than later.