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WNWN’s Alt-Chocolate Could Be A Win-Win-Win for the Planet, Workers, and Consumers

Willy Wonka has nothing on food futurists Ahrum Pak and Dr. Johnny Drain. While there may be no golden tickets inside their alt-chocolate, they promise all of the taste of the real thing without any environmental harm and labor abuse. It’s not a trick—it’s pure science with more than a touch of creative artistry.

London-based WNWN (that’s Win-Win), the company behind this cacao-free treat, uses a version of fermentation that’s been around for thousands of years instead of precision fermentation, a more complex and costly process that is challenging to scale. “Our approach is rooted in traditional fermentation techniques.  We use a suite of microbes and a process that is not too dissimilar to how a baker might work or how a winemaker would work,” CTO Drain told The Spoon In a recent interview.

In WNWN’s approach, a substrate (in this case, British Barley) is combined with an assortment of microbes to produce a brown paste that skips the shelling and roasting process of traditional chocolate making. The paste then goes through the standard chocolate-making process, which includes running the paste through a melanger machine and placing the finished product into individual molds.

While British Barley is being used initially as a substrate, Drain says that other cereal grains (including ones that are non-gluten) and other plant-based ingredients can be used for the alt-cholate fermentation.

“The more you learn about some of the things you love, the more you learn horrifying stories,” Pak, a former executive in the finance industry, says of her company’s dual mission. “Because of the global food chain, the way we grow food now is unstable and unethical in many ways.”

“Chocolate has a truly dark side with more than a million child laborers estimated to work in Ivory Coast and Ghana, where three-quarters of the world’s cacao is grown, and more CO2 emissions pound for pound than cheese, lamb or chicken,” CTO Drain said.

Pak and Drain landed on chocolate partially by accident but also because of the limited number of companies tackling this popular treat. Drain, a master fermenter, who went to school in Bournville, the company town built by Cadbury, recalls the aroma of chocolate when he would head out from his classes and feels it’s part of his legacy. That makes him a lot more like Willy Wonka than the fictitious Ronald Dahl character. Before his work with WNWN, Dr. Drain traveled the world, working with noted restaurants and developing new flavors based on his fermentation skill.

“We are in a golden age of food science,” the company CTO said. “We’re just starting to break down what is in a bar of chocolate to characterize it and create a chemical fingerprint. We explored how we end up getting a chocolate flavor profile that is in a cocoa bean.”

For possible legal and marketing reasons, Drain and Pak said they cannot call their product chocolate and have toyed with a few names, including “chok.” Beyond selling it in retail, initially in the form of a thin or wafer, Pak believes there is a solid B2B play where WNWN’s “chocolate” can be used by companies that use chocolate on cookies, cakes, or anything that currently uses cacao-based chocolate.

WNWN won’t stop with revolutionizing the world of chocolate. The company plans to explore how other foods can be safe from changing climates, biodiversity loss, and poor working conditions. These include coffee, tea, and vanilla, which have supply chains mired in unethical and unsustainable practices.

WNWN’s alt-chocolate will be available starting May 18 exclusively on the company’s website. Each box sells for £10 GB (about $12.50 U.S.), on a par with premium dark chocolates. 

Wavemaker Launches Wing Zone Labs, a Roboticized Rethink of The Popular Chicken Wing Franchise

Today Wavemaker Labs and Wing Zone announced the launch of Wing Zone Labs, a roboticized rethink of the popular chicken wing franchise.

Under the franchise agreement, Wavemaker will have exclusive rights to the Southern California region and has plans to open up to twenty locations in the coming years. According to the announcement, the new Wing Zone Labs will “focus on driving innovation for the company, helping Wing Zone restaurants unlock their full potential with end-to-end automation.”

It’s an interesting approach, one that goes beyond a traditional franchise agreement but falls short of a joint venture. The deal looks like Wing Zone has largely offloaded the financial risk to Wavemaker, who, in a sense, is offloading their financial risk by raising capital through equity crowdfunding. Wavemaker is no stranger to raising funds through equity crowdfunding, as that’s how it (and spinouts like Miso Robotics) have typically raised capital.

Of course, the ability to launch twenty new restaurants will depend on whether the company can raise the funding. The overall equity crowdfunding market has continued to grow over the past few years, but it’s unclear what persistent inflation and what could be a potential recession on the horizon will do to investor appetites.

Regardless, it will also be interesting to watch if Wing Zone begins to implement automation in stores outside of the Southern California market. The announcement makes clear Wavemaker’s new initiative will be the driving force behind automation efforts at Wing Zone, and if the restaurant chain sees positive results with Labs they may begin to encourage other franchisees to consider the use of robotics.

Yep, It Looks Like Brightloom is Powering Starbucks’ NFT Initiative

Back when we first heard that Starbucks was heading into the NFT business, I suspected a company helping them get there was a startup called Brightloom.

The reasons were pretty straightforward: Not only is Brightloom effectively a carveout of Starbucks former digital business AND Brightloom’s CEO Adam Brotman is the former of head Starbucks digital, but there’s also the fact that Howard Schultz namechecked Brotman at the employee town hall where the subject first came up.

But if there’s any remaining doubt, I think it was put to rest this week when Starbucks published a memo co-authored by Starbucks Chief Marketing Officer Brady Brewer and Adam Brotman (who, on the piece, is titled a “consultant”) about NFTs last week in which the company detailed its plans. Titled We’re creating the digital Third Place, the memo describes how Starbucks sees NFTs as ushering in a “shared ownership model” for loyalty and sees them as digital “access passes” for experiences and rewards.

In some ways, Brotman and Weber’s memo echoes many of the same ideas we’ve heard Brotman speak about when asked about his thoughts on Web3. When I interviewed him in March, Brotman talked about how NFTs can be tickets to unique experiences for a restaurant’s most loyal customers.

Restaurants “know who their best customers are, either by name or some loyalty program,’” Brotman said. “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 NFT.”

And at last week’s SimulATE Food Web3 summit, Brotman talked about why he became fascinated with Web3. “Why I’m so turned on by the Web3 space is the idea that there’s this concept of owning a digital collectible that also doubles as an access pass.”

Brotman also discussed how the Web3-powered ownership could be a gamechanger for loyalty programs. “If you don’t understand NFTs or you don’t understand crypto, you don’t need to,” Brotman said. “If any of you ever either invested in a company, or had your own company, or had a stamp collection or a card collection, what they all have in common is that you have some skin in the game and you feel like you’re a co-owner.”

All of this may seem a bit inside baseball. Still, I think it’s newsworthy since there is a small but growing cohort of digital restaurant platformers like Brightloom, NextBite, and Lunchbox jockeying to position themselves as the restaurant onramp to Web3. And so, if Brightloom has indeed locked up the bluest of blue-chip customers (and it looks like they have), they will have established themselves as the early leader in Web3 platform horserace.

If you’d like to watch Adam Brotman talk Web3 (along with Chef Spike Mendelsohn and LA Eats’ Perrin Davidson), you can watch their session on Web3 and restaurants below.

SimulATE Spring: Web3 and Restaurants

Alt-Fat Gets Heavy Push From New Startups Creating Building Blocks For Realistic Meat Alternatives

As some of us work to shed pounds as bathing suit season approaches, a growing cohort of new startups developing new forms of healthier and more sustainable fat alternatives is bulking up on funding to scale production and roll out new products.

The latest alt-fat startup to raise funding is CUBIQ Foods, which announced today they have raised €5.75 million Euros ($6M USD) from Cargill and other investors. CUBIQ, which plans to use the new investment to expand commercial and production operations in North America and Europe, is developing a range of products that include plant-based fat replacements and cell-cultivated fat ingredients.

The company rolled out its first product in 2021, a plant-based fat replacer called GoDrop that improves juiciness with fewer calories and less saturated fats. The company, which initially had hoped to release its cell-cultivated fat by the end of 2020, is now eyeing a 2023 release of its cultivated fat in the US market.

The news of CUBIQ’s latest funding round comes a week after Melt&Marble announced they’d raised a €5 million Seed round to scale up production for its precision fermentation-derived fat alternative. Last year, Mission Barns raised an impressive $24 million for its cell-cultivated fat technology it hopes will plump up the flavor profile of alt-bacon, breakfast patties, burgers, nuggets, and more. And in March, Sunnyvale-based Lypid raised $4 million for its technology that microencapsulates plant oils in water to create spongy fats with high melting points.

The race to create new fat alternatives is part of the broader maturation of a future food industry where new startups work to create building blocks for other companies hoping to develop more realistic meat alternatives. This same “horizontalization” of future food is similar to what has occurred in other technology industries where startups can focus their funding and attention on single attributes or components of the end product. Other future food building block cohort sectors include sweeteners, collagen, scaffolding, and the many companies making alt-protein and flavor components for alt-meat and dairy products.

The Food Robot Roundup: A Robot Chef Finds Its Taste Buds

In this week’s food robot roundup, a robot gets its taste buds, delivery robot legislation marches forward and the impact of robots on jobs on college campuses.

Robot chef finds its taste buds 

Researchers at the University of Cambridge have trained a robot “chef” to taste food at different stages of the chewing process and evaluate the taste to become better cooks. A probe attached to a robot arm acts like a saltiness sensor which the robot used to “taste” the dish as researchers varied the number of tomatoes, saltiness, and texture of the egg. The robot then tasted nine different variations of scrambled eggs and tomatoes at 3 different stages of the chewing process and then produced taste maps of each dish. In order to recreate the chewing experience, researchers used a blender to process the food. The robot was able to produce taste maps for each stage of the chewing process to better understand the flavor profile of the dish and assess the saltiness of the dish more quickly and accurately. 

Study co-author Dr. Arsen Abdulali explained the significance of their achievement: “Current methods of electronic testing only take a single snapshot to form a homogenized sample, so we wanted to replicate a more realistic process of chewing and tasting in a robotic system, which should result in a tastier end product.” In the future, researchers are considering investigating the effect of saliva on taste by using chemical reagents in the sample to mimic the enzymes present in human saliva. 

One eventual application of this technology is personalization. Much like how human chefs are able to make modifications to what they cook based on the diner’s preferences, robots that can taste and understand flavor and consistency may be able to adapt how they cook later down the road. 

Lawmakers bring delivery robots to Rhode Island

Autonomous delivery startups typically expand their areas of operation state by state, but states vary in the rules and regulations they have toward autonomous vehicles. 

In Rhode Island, lawmakers in the Senate and House of Representatives are sponsoring autonomous delivery bills that will allow unmanned vehicles to operate in streets and sidewalks. Despite the increasing popularity of delivery robots in other states like Texas and California, some are not optimistic about the prospect of Rhode Island’s adoption. In the past, similar legislation has not passed the General Assembly and the Division of Motor Vehicles has expressed opposition to robots in neighborhoods. The main concerns from the recent Senate hearing deliberating this new legislation include worries that delivery robots could damage pedestrian infrastructure with their heavy weight and fear that they could take away jobs from people. 

Other concerns include possibly obstructing wheelchair users or those who are visually impaired or deaf. There have also been reports of accidents between robots and cars and trucks.  Right now, legislation differs on municipal, state, and national levels, and in the past decade, at least 20 US states have passed laws with explicit regulation on delivery robot operation in regards to weight, cargo, sidewalk speed, and liability coverage.

For example in Pennsylvania, the legislation establishes design and safety standards and classifies autonomous delivery devices as pedestrians with the same rights as people, except for a few limitations. However, although legislation within a state standardizes operation with that state, there is still much variation between states. The speed limit for a robot on a sidewalk is 12 mph in Pennsylvania, 7pmh in Maryland, and 6 mph in Washington, which can make it difficult for startups operating across state borders to scale. Some are even calling for an international standard since some startups operate across borders. For example, Starship Technologies, which has robots on over 20 US college campuses in 15 states, is based in Estonia. 

As for Rhode Island, lawmakers are still debating legislation that would allow robots to make deliveries, but this is just an example of a challenge that robot delivery startups are facing when it comes to expanding to new places. 

Robots deliver jobs, not just food, to university students

College campuses are a popular launchpad for food delivery robots because of the concentration of customers that are tech-savvy and eager for a quick and convenient meal. While one ongoing concern about robotics is their potential to displace workers, the addition of delivery robots is having the opposite effect on some college campuses. At OSU, for example, robots have increased the number of on-campus jobs at most restaurants because it’s a full-time position to place food orders in the machine and send it off. In fact, this new job is called “Robot Runner” and another component is packing the order. 

It’s unclear whether delivery robots are creating a net number of new jobs since they are replacing people who would otherwise make deliveries via bike or car. However, drivers are now traveling to customers farther away, with an increase in mileage of 43%. Delivery robots offer the opportunity for restaurants to reach a larger market and increase their sales, thus increasing a demand for labor at the restaurant itself. 

Despite the net positive effect robots may be having in some college towns, they are not always well received. Two UT Austin students have been charged with vandalism after intentionally damaging a Starship delivery robot by slamming it onto the ground. Both students are facing a count of felony vandalism of over $2,500 since it costs $5,500 to replace a robot. While it’s difficult to discern the motive of the students, thankfully the occurrence of some incidents is extremely low as this is the first recorded incident of intentional damage done to a delivery robot on a college campus.

Sweetgreen’s New Takeout-Only Location Is a Logical Landing Spot For Spyce’s Kitchen Robots

This morning, Sweetgreen announced they are opening their first pickup-only location in Washington DC’s Mt. Vernon Square neighborhood. Opening on August 1st, the new location will not have any dine-in seating, will feature shelves for pickup and delivery, and all food production will be hidden from sight behind the shelving system.

My first thought upon seeing the digital renderings of the new restaurant was it reminded a lot me of Eatsa’s spare tech-forward front-of-house. My second thought was maybe Sweetgreen has robot aspirations for the back of house like Eatsa once did.

A quick refresher to understand my line of thinking. Spoon readers may remember that Eatsa’s original vision included not only an automat-like front of house with rows of cubbies and ordering kiosks, but also included a long-term plan to roboticize the back of house. They even received a patent for a fully-automated food assembly system last year.

And then last year, Sweetgreen made a fairly surprising acquisition when they scooped up robotic restaurant startup Spyce. Surprising because just the year before, the company layed off its technology team, including the company’s head of automation.

Since that acquisition, Sweetgreen has closed the remaining Spyce branded restaurants and redeployed the Spyce team to work on solutions for Sweetgreen’s own restaurants. At the time of the deal, Sweetgreen said Spyce’s automation technology will allow its workers to focus more on customer service, expand its menu into warm foods, and make meal preparation more consistent.

With all that in mind, it makes one wonder if the new restaurant format is a logical landing place for Spyce’s automation technology. With a completely digital order flow, small kitchen footprint, and the design flexibility a completely new store format gives them, it makes sense that Sweetgreen might see its new pickup-only location as the perfect place to deploy Spyce’s kitchen robot technology.

Of course, this is all pure speculation, and there’s a good chance Sweetgreen might just stick with their traditional kitchens with humans doing the bulk of the cooking. But with the company’s founders’ original vision of creating a tech company that serves food, this new restaurant format might provide them just the opportunity they are looking for to put the robot business they acquired last year to good use.

Unilever & Robomart Rolling Out Mobile Ice Cream Shops in Los Angeles This Summer

If you live in select neighborhoods in LA this summer, you won’t have to wait for that familiar ice cream truck jingle before running outside to grab a cold treat.

That’s because you can order one to come to your house by using the store-hailing app of Robomart via its partnership with Unilever. Last week, the two companies announced they are partnering up to trial a fleet of mobile ice cream shops powered by Robomart’s technology under Unilever’s virtual ice cream brand, The Ice Cream Shop.

Here’s how it works: Customers hail the mobile Ice Cream Shop to their location using Robomart’s mobile app. Once it arrives, the user swipes across the app to open the vehicle’s door. Robomart’s checkout-free system allows customers to select their ice cream and walk away without tapping or pulling out a credit card.

Robomart founder Ali Ahmed told The Spoon that the Ice Cream Shops would run seven days a week for at least 12 hours a day. Robomart employees will drive the stores (interaction with the stores is fully automated) and restock the mobile shops at Robomart operations hubs.

Some might feel that using a Robomart Ice Cream Shop isn’t the same as that iconic childhood experience of hearing that familiar jingle, grabbing your change, and racing outside to grab a treat. This tech-powered approach is also much less accessible than the old-school ice cream truck since it requires someone to have a smartphone and someone old enough to have digital payment capabilities.

Concerns aside, there’s something to be said for being able to bring the ice cream truck to you, mainly because the everyday ice cream truck isn’t so everyday anymore.

For Robomart, the deal follows last year’s rollout of its mobile storefronts in West Hollywood. According to Ahmed, the company now has about 100 Robomarts “booked” under contract. After the trial, Ahmed says Unilever and Robomart plan roll out the Ice Cream Shop in new neighborhoods in LA and into other parts of the country.

Basil Street Pizza Taking Final Bids For Assets to Pizza Robot Business

Back in mid-April, The Spoon first started getting tips that Basil Street Pizza was looking for a buyer.

When we emailed the maker of automated pizza-making kiosks, the auto-responder we got back was essentially a for-sale sign: “Thanks for your message. Basil Street Cafe is currently seeking qualified individuals or groups interested in acquiring company assets. If you are interested in purchasing assets of the company, please contact it’s Chief Restructuring Officer, Jeff Klemp”

The news of Basil Street’s liquidation comes just about six months after the company announced its deal with Prepango to put the APK in airports. The company had planned to expand to up to 200 airports in the coming year.

While Klemp had a “no comment” for us, The Spoon has since learned the company has about 30 or so automated pizza kitchens (not all are currently deployed) which it’s looking to sell alongside the rest of its assets, including patents, software source code and more.

All of this makes it worth asking: have we reached peak pizza robot? With Pizzametry, Basil Street, Picnic, API Tech, Pazzi , Hyper-Robotics or Piestro to name a few (not to mention any secret projects the big guys may or may not be working on), the market is certainly pretty crowded.

A counterpoint might be that pizza is one of the world’s most popular foods, and there will always be demand for pizza-making technology, especially with most of the big chains yet to roboticize their operations.

Either way, it looks like Basil Street won’t be one of the brands fighting it out for market share in the future. Anyone looking to join that fight, however, can accelerate their entry by scooping up Basil Street’s assets.

Better hurry though: tomorrow is the last day the company is taking bids.

The Airhood is a Portable Exhaust Hood That Sucks up Smoke, Grease, and Steam

Kitchen exhaust hoods help trap airborne grease, steam, and anything else that rises up when you’re cooking on a stove or cooktop. But many smaller places like apartments, dorms, or camper trailers don’t have them, which often means splattered grease, smoke-filled rooms, and even tripped smoke alarms.

It’s these types of situations where the Airhood would be a perfect fit. The Airhood, designed by French designer Maxime Augay, is a portable exhaust hood that can be set on a countertop next to a cooktop and suck up smoke, grease and steam out of the air.

The Airhood features two filters. The charcoal filter filters smoke and fumes out of the air, while the oil filter captures grease from out of the air and helps avoid buildup of sticky film and grease odors from embedding itself into walls, curtains, or other cooking adjacent areas. I can also see the Airhood helpful for non-cooking applications where people want to eliminate airborne smoke (I’m looking at you cannabis enthusiasts).

Augay conceived of the Airhood while in college after finding the extractor hood in his home difficult to clean. He submitted it to and won the “Pure Talent Contest – Living Kitchen Selection” at imm Cologne, one of Europe’s largest furniture trade shows.

Below is a picture showing the evolution of the Airhood from early prototype to final product design.

Augay teamed up with Smart Product Concepts Ltd, a kitchen appliance design services and manufacturing company based in Hong Kong, to help bring the product to market. The product launched on Kickstarter on May 2nd and reached its target in just 99 minutes and, as of this writing, has raised over $76 thousand. The Airhood team has completed the final tooling and plans to start manufacturing in September and ship by October.

The unit is available in two forms: a wired version for $79 and a cordless version for $99. As always, buyers should be beware of any Kickstarter campaign. That said, with the campaign’s fast start and the tooling already completed, the chances of the final product making it to backers look pretty good.

You can see the Airhood in action in the video below:

AirHood® | The World's First Portable Kitchen Air Cleaner

The Spoon Food Tech Weekly: An Airbnb for Appliances, the Fermentation Frenzy

This is our weekly food tech newsletter. Subscribe if you’d like to get this in your inbox.

Today is our spring edition of SimulATE, the first and only event exploring the intersection between food and web3. We’ll be talking to the folks behind FriesDAO, OffLimits, CattleProof and more. Join us!

Fermentation May Be Centuries Old, But It’s Attracting a Whole Bunch of New Money ($1.69 Billion to Be Exact)

You know what they say: everything old is new brewed again.

At least that’s true when it comes to fermentation, that ancient food and beverage production process that is currently an overnight sensation. It is going well beyond the time-honored probiotic-rich staples of sauerkraut, kefir, pickles, miso, yogurt, and kombucha. The process of fermentation is being utilized in the creation of alternative, sustainable proteins to take the place of meat, eggs, seafood, and dairy. And it’s projected to get even more significant in its scope and revenue.

Data in The Good Food Institute’s 2021 State of Fermentation Industry Report points to the growth of fermentation as a traditional means to create probiotic-rich foods and plant-based products. According to the report, a total of $1.69 billion was invested in 54 fermentation-based startups in 2021.

Other data from GFI’s report:

  • Fifteen known startups dedicated to fermentation for alternative proteins were founded in 2021, along with new suppliers focused on fermentation-enabled alternative protein ingredients.
  • Eighty-eight known companies are now dedicated to fermentation-enabled alternative proteins, increasing 20 percent from the number of known companies in 2020.
  • 2021 saw the first growth-stage fundraising in the fermentation industry, including three deals >$200 million.

To read the full story, head here.

An Airbnb for Air Fryers? How the Sharing Economy is Slowly Coming to Home Appliances

Back in 2016, the CEO of Swedish appliance company Electrolux floated the idea of possibly using a sharing economy model for washing machines.

“We have a few fun ideas we are testing, like: how about a laundry Uber, where people share their unused laundry time?” Jonas Samuelson said at the time.

While Electrolux never did launch an Uber-for-laundry service, it did eventually launch a subscription vacuum-as-a-service business in Europe for its robotic vacuum. Even so, the idea of sharing economy meets home appliances really hasn’t gotten much traction.

Until now. Kinda.

That’s because Tulu, an Israel/NY startup is bringing a version of the appliance-as-a-service concept to apartments and condos in the United States, the UK, Ireland, the Netherlands, and Israel. The company, which just raised a $20 million Series A funding round, offers short-term rentals on everyday household items like air fryers, printers, micro-mobility products (e-scooters), and more. They also power small shops for consumables like food.

You can read the full post here.

Kitchen Tech

As Political Fight to Ban Natural Gas Rages On, Microsoft and Others are Pressing Ahead With All-Electric Kitchens

If you’ve paid attention to natural gas regulation over the past few years, you’re probably aware a growing number of municipalities and state governments have pushed to ban the use of the gas hookups in new home and office builds as they look for ways to cut back on greenhouse gas emissions.

It started with Berkeley in 2019, and since that time, a number of cities in California and New York have followed suit with efforts to restrict or outright ban the use of natural gas. Predictably, GOP-controlled legislatures around the country have fought back by passing “preemption laws” that prohibit cities from banning natural gas. According to CNN, twenty states with GOP-controlled legislatures have preemption laws prohibiting cities from banning natural gas.

But while the political battle between old-world gas adherents and those looking to reduce our reliance on gas rages on, big companies like Microsoft are reading the tea leaves and building electric kitchens. According to a story in Fast Company, the software giant is building an all-electric kitchen in one of its newest buildings in Redmond, Washington.

You can read the full post here. 

Restaurant Tech

Ghost Kitchen Startup Hungry House Partners With JOKR, Omsom and Others For Season Two

Hungry House, a ghost kitchen startup based in New York City, announced today it has formed a partnership with 10-minute delivery startup JOKR to distribute chef-created meals around New York City.

The company, founded by Zuul alum Kristen Barnett, announced the news today as part of the launch of its “season two,” which also includes news of new featured chefs and other partnerships. The deal is interesting in that JOKR and other ultra-fast grocery apps are where customers generally order shelf-stable packaged goods and maybe a little fresh produce. Under this new partnership, JOKR users will now be able to order fresh meals designed by chefs and cooked up in Hungry House’s facilities.

Speaking of facilities, Hungry House also announced an expansion beyond its first location in Brooklyn. Working with “nightlife experts” the No Thing Group, the company will open up a new multi-purpose location in Manhattan’s West Village. After Hungry House serves takeout and delivery out of the ghost kitchen during the day, No Thing Group will transform the new location “into a destination for craft cocktails” in the evening.

To read the full story, head here.

DoorDash Opens Ghost Kitchen in Brooklyn, Serving Up Little Caesars, MilkBar & More

When DoorDash opened the first DoorDash Kitchen in California back in 2019, we speculated when they’d be expanding their ghost kitchen business beyond their home state.

As it turns out, that answer is almost three years as the company opens its first location on the east coast. The latest location will be in Brooklyn, where the delivery company will partner up with five restaurants to offer menus for the delivery and take-out location. The restaurant partners for what DoorDash is calling a “delivery-forward food hall” are DOMODOMO, Kings Co Imperial, Pies ‘n’ Thighs, moonbowls, and Little Caesars. DoorDash Kitchens will also offer Birch Coffee and Milk Bar items, two popular NYC-founded chains.

DoorDash’s facilities partner for its NYC food hall ghost kitchen is commercial kitchen-as-a-service startup Nimbus. Nimbus, founded by Camilla Opperman and Samantha Slager, has two (soon to be three) locations in NYC, including Brooklyn, where DoorDash will set up shop. Like many newer commercial kitchen concepts, the idea behind Nimbus was to create space to power virtual brands for delivery and curbside pickup. The new location also has event space, where DoorDash and their restaurant partners can hold community meetings, dinners, and panel conversations.

To read the full story, head here.

Future Food

Sea & Believe is Making Plant-Based Whole Cut ‘Cod’ That Flakes Like Real Fish

Sea & Believe is a little different than the typical IndieBio company in that they already have a successful product on the market. The Ireland-based company sells two alt-fish products, an Irish seaweed burger and seaweed goujons, and today they are available in 50 stores across Ireland.

But as the company showed last week at IndieBio’s Demo Day, they are close to launching what they see as their biggest breakthrough yet: a plant-based whole-cut filet of ‘cod’ that flakes like real fish.

For company founder Jennifer O’Brien, Irish seaweed is a natural choice as a foundational building block for an alt-seafood product. Growing up in Ireland, O’Brien would eat seaweed to find relief for chronic asthma. The more she studied it, the more she realized the other benefits of seaweed, including its ability to deacidify the ocean, sequestering carbon at a rate three times higher per acre than forests.

Read the full post at here.

IndieBio Startup CellCrine is Developing Serum-Free Growth Media That Reduces Costs by 90%

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.

As a result, a number of startups have been working on developing new approaches to create lower-cost growth media. One of these companies is CellCrine, which claims to be developing the world’s cheapest serum-free growth media. As a member of IndieBio’s 12th cohort, CellCrine pitched their idea this week at the biotech accelerator’s Demo Day.

CellCrine’s media utilizes what it says are proteins that are currently not a component of any media sold today. These proteins act as “cell culture activator” that coordinates the cell growth process and brings out the best performance from within cells. According to the company, adding these proteins as a supplement to cultured cell growth media “reduces the need for all other growth factors and recombinant proteins 90% or more.”

Read the full post here.

Food Robotics

Jack in the Box Pilot Testing Fryer & Drink Station Robots

Last month Miso Robotics and Jack in the Box announced a pilot test of robotic fryer and drink fulfillment systems. The new trial, which will take place in the San Diego market, will utilize the Flippy 2 and the Sippy product lines from Miso Robotics.

“This collaboration with Miso Robotics is a steppingstone for our back-of-house restaurant operations,” Jack in the Box COO Tony Darden said in the release. “We are confident that this technology will be a good fit to support our growing business needs with intentions of having a positive impact on our operations while promoting safety and comfort to our team members.”

The Flippy 2 will be used to automate the fryer station to cook up curly fries, tacos, chicken nuggets, and other fried food. The Sippy will automate cup dispensing and beverage filling and top the drinks with an airtight drink seal (think boba drinks) rather than the typical plastic lid.

To read the full story, click here!

Announcing The Spoon Fall Event Series

We are very excited to be announcing The Spoon’s slate of events for 2022 (and January 2023).

The Spoon’s event series in 2022 includes the new innovator and startup-focused SKS Invent, our first in-person event exclusively for leaders & changemakers called The Spoon Food Tech Leader’s Forum, and finally, the CES’s Food Tech Conference & Exhibition powered by the Spoon in January 2023.

With this new series, we are focused on discovering and celebrating innovation across the series, which is interconnected from beginning to end.

Read below to find out about each and how the series interconnects.

Smart Kitchen Summit Invent

Over the past decade, there has been great innovation in food and cooking. We saw the arrival of precision heating and modernist cuisine cooking techniques. Smart connectivity and audio assistants enabled us to interact with our appliances in new ways. Robotics and AI were layered onto cooking. New combination cooking appliances that use steam or precision RF heating made their way into the kitchen.

But there is so much more that can be done and we want to help accelerate progress towards this future. In particular, we think there are five areas of innovation in which we’d love to see more innovation: Core Culinary, Sustainability, Delivery & Commerce, and Places & Spaces.

We’ll be writing more about SKS Invent and our call to action for the future of food and cooking innovators in the coming days, but you can learn more about each and apply to showcase your innovation at SKS Invent here. You can also inquire about sponsorship and purchase early bird tickets.

The Spoon’s Food Tech Leader’s Forum

One of the things that excite me most about events is the energy and creativity that comes from bringing together leaders from diverse but related industry backgrounds together. New ideas and collaborations always follow these exciting events that spark conversation, learning, and laughter when new perspectives and approaches collide.

The Food Tech Leader’s Forum will feature an exclusive event bringing together visionaries, inventors, entrepreneurs, and executives to map the future of food tech. It will include discussions about some of the industry’s most pressing topics, strategy whiteboard workshops, curated networking opportunities, and product demos and tastings designed to show you what the future of food will look like.

The event will also feature the finalists from the SKS Invent to showcase their vision and demo their products live and in-person.

If you would like to learn more about how to apply for a ticket, become an FTLF patron or more, you can do so here.

Food Tech at CES 2023

Food tech is heading back to the big stage at CES 2023!

Last January The Spoon powered the first-ever dedicated food tech conference and exhibition at the world’s biggest tech conference, and in 2023 we’ll be teaming up with the Consumer Technology Association to bring food tech back in a big way.

We’ll be programming an all-new conference full of exciting topics and working hand in hand with the CTA to find the most interesting companies to showcase what they’re building on the show floor. We are also planning a special Spoon evening event to highlight the winners of the SKS Invent innovation awards.

If you would like to sponsor The Food Tech conference at CES or exhibit in the designated Food Tech Exhibition at CES, you can head to this page and fill out the contact form and we will be in touch!

As you can see, all of these events are interconnect and there is a throughline that brings together new innovators, groundbreaking concepts and more as we journey from online to Seattle to Vegas in January 2023.

I look forward to seeing you on this year’s food tech journey!

DoorDash Opens Ghost Kitchen in Brooklyn, Serving Up Little Caesars, MilkBar & More

When DoorDash opened the first DoorDash Kitchen in California back in 2019, we speculated when they’d be expanding their ghost kitchen business beyond their home state.

As it turns out, that answer is almost three years later as the company opens its first location on the east coast. The latest location will be in Brooklyn, where the delivery company will partner up with five restaurants to offer menus for the delivery and take-out location. The restaurant partners for what DoorDash is calling a “delivery-forward food hall” are DOMODOMO, Kings Co Imperial, Pies ‘n’ Thighs, moonbowls, and Little Caesars. DoorDash Kitchens will also offer Birch Coffee and Milk Bar items, two popular NYC-founded chains.

DoorDash’s facilities partner for its NYC food hall ghost kitchen is commercial kitchen-as-a-service startup Nimbus. Nimbus, founded by Camilla Opperman and Samantha Slager, has two (soon to be three) locations in NYC, including Brooklyn, where DoorDash will set up shop. Like many newer commercial kitchen concepts, the idea behind Nimbus was to create space to power virtual brands for delivery and curbside pickup. The new location also has event space, where DoorDash and their restaurant partners can hold community meetings, dinners, and panel conversations.

“DoorDash Kitchens in Downtown Brooklyn will not only bring new restaurants to the neighborhood but offer an exciting new gathering place and create good local jobs for the community,” said Regina Myer, President of Downtown Brooklyn Partnership in the release. “We hope the neighborhood will join us in welcoming this innovative new space to Downtown Brooklyn.”

Brooklyn continues to gain stream as NYC’s center for innovative shared kitchen concepts. Last week Hungry House announced the opening of its Season 2, which included partnerships with ultra-fast grocery provider JOKR and popular Asian sauces and starters CPG brand Omsom.