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Personalized Food

February 27, 2019

Coterie Will Deliver a High-End Party-in-a-Box to Your Doorstep

Remember that scene in “Buffy the Vampire Slayer” when Willow uses her witch capabilities to instantly transform the house into an Instagram-worthy party setup? Most of us, Buffy lovers or not, wish we had that kind of capability, since planning a party is usually stressful, time consuming, and full of stupid mistakes that cost us money.

Coterie, while it doesn’t use magic, will make a party appear in a box on your doorstep at the click of a button. The nine-month-old startup launched last week after raising $2.75 million in funding, including a pre-seed round from Canaan with participation from Global Founders Capital and Female Founders Fund.

The NYC-based startup’s operation is yet-another example of home delivery services infiltrating as many parts of our lives as it can, from restaurant meals to groceries to cocktails.

Coterie doesn’t deliver any actual food or booze. Rather, the company’s “sets” are all about providing the rest of the party materials you need to eat, decorate, and take ridiculous photos. “The people are what make the party. We’re just here to help you feed them and fete them until the bottles run dry,” the company claims on its website.

With that in mind, the company offers multiple different party sets you can order and have delivered directly to your doorstep. Tell the site how many guests you’re anticipating (you can choose from between 10 and 50 people) and designate whether you want the essentials or a “luxe” package, which adds a few more decorative items, depending on the kit.

According to the Coterie site, the cost of a kit ranges from $86 to about $320, depending on which kit you choose and how many people are attending your soiree.

Kits cover all the main party occasions — baby shower, engagement, birthday — and there are a few multi-purpose ones as well. You can also just purchase items, from candles and balloons to plates photo booth props, a la carte. As a TechCrunch article recently noted, a create-your-own-set feature will be available “in the near future.”

The TechCrunch article also pointed out that, though these kits look like they were tailor-made for Instagram photo ops, VC Laura Chau, who invested in Coterie via her firm, Canaan Partners, says the kits actually make fun of social media. The goal is not to feed on the fake perfection of Instagram but to blow up the idea that such perfection is real.” Chau noted that right now, the online party kit business only has one major legacy player: Party City.

There are actually a number of efforts being made around direct-to-consumer party kits, from Oriental Trading Company to Martha Stewart to this entire page on Etsy dedicated to that category.

Coterie may not want to be the next backdrop for your Instagram feed, but with meticulously curated products that are slightly higher-end than many options, that might actually be in the company’s favor. As anyone who’s thrown a party before knows, you have to have quite a bit of patience and time to get a photo-worthy shindig up and running. Coterie has done a huge part of the work for customers by ensuring everything they need for party supplies is available at a clear cost with the click of a button. Next to having a resident witch at home, that sounds like the best option available when it comes to the daunting task of party planning.

February 5, 2019

Single? Samsung Launches Matchmaking Service Based Off What’s In Your Fridge

You know how they say that the best way to a man’s (or woman’s) heart is through their stomach? Well, Samsung is hoping that it’s actually through your fridge.

Just in time for Valentine’s Day, the technology giant is launching an online dating service called… wait for it… Refrigerdating. Users can upload a photo of their fridge (presumably after throwing away their moldy leftovers and Single Girl margarita mix) for free to the Refrigerdating website. After adding a short bio and a way to get in touch (phone number (!!!), email, etc), they’ll be given a string of other fridge shots and can either select “Not to My Taste” or “Let’s Get Cooking.” Matches will appear on the site and either party can reach out to connect to the human owner of the appliance that caught their eye. And who said romance is dead?

The app is meant to work in tandem with the Samsung Family Hub Refrigerator, which is outfitted with an Amazon Dash Button-enabled touchscreen on the door and an interior camera meant to let you track your fridge’s contents (and their expiration dates) from anywhere. But never fear: even those with plain old regular ‘fridges can still find love through Refrigerdating. As of now, there’s no mobile version of the app; it’s only accessible through a web browser.

According to CNET, the idea for Refrigerdating originated in Sweden, where there are apparently lots of single people and sexy fridges. Currently, the vast majority of users are in the Nordic region, but anyone in the world can try out the app. The release is clearly timed for Valentine’s Day, but there’s no word from Samsung on how long the service will last.

For Samsung, there’s an obvious payoff: getting a literal glimpse into your fridge, collecting data on what you’re buying and how you’re storing. From a romantic perspective, though, the idea may seem laughable at first (the cheesy name doesn’t help). But the more I thought about it, the more I decided there may actually be something to choosing your potential mate based on what they eat every day. After all, food is a huge part of life and can give good insight into individual values, lifestyle, and tastes — literally and figuratively.

If you know that someone likes organic yogurt, grass-fed beef, and natural wine, you’ll have a very different picture than if you know they subsist off of Gatorade and single-serve microwaveable meals. Of course, that’s assuming that no one tries to Refrigerdate catfish by hiding their Kraft singles behind their artisanal cheddar, the equivalent of posting a photo on a dating app of yourself ten years prior (when you still had hair).

In the end, selecting someone based off of the contents of their fridge makes just about as much sense as selecting based off of a few photos and a one-sentence bio. So if you’re hungry for love this Valentine’s season, maybe it’s worth putting yourself — and your fridge — out there.

January 11, 2019

CES 2019 Video: Lumen Gives You Personalized Diet Plans with One Breath

There are a bunch of companies offering personalized gadgets at CES this week, from smart mirrors to color-changing jewelry to toilets (for real). But Israeli startup Lumen is applying personalization to what’s going on inside your body. The company’s handheld breath detector measures your metabolism, then builds specialized meal plans based on that information and your dietary preferences.

We spoke with Lumen cofounder Dror Ceder on the CES show floor to learn more about the breathalizer-like device, and why he thinks it can help people diet more effectively and eat healthier.

The Spoon look at Lumen, a handheld breath detector for measuring metabolism

January 9, 2019

CES 2019: Levo Lets You Make Your Own Infusions, Even with CBD

You know you’re in a fancy eating establishment when they start throwing the word “infused” around. Thyme-infused butter. Rosemary-infused coconut oil. You get the picture.

If you’ve wanted to concoct your own culinary infusions at home, but didn’t know how, then perhaps you should check out Levo. Levo is a countertop infusing device that automates the infusion process. Pair the mobile app to the Levo, choose your herbs (citrus, basil, vanilla, etc.) and your oil (avocado, grapeseed, olive, etc.) and the Levo does the rest.

But you’re not just limited to herbs and fats. You could infuse just about anything with, well, just about anything (see: blueberry butter). And lately, CBD has been the big thing to infuse into just about… everything. A Levo spokesperson confirmed that their device can make CBD infusions, and the company is planning on featuring more hemp/CBD infusion recipes.

Levo also has uses outside of the kitchen, letting you create your infused soaps, salves, lip balms and the like as well.

The Levo has actually been on the market for a couple of years and is available through the company’s web site. There are two Levos to choose from. The Levo I costs $149.99 and does not include WiFi. The Levo II costs $349.99, is WiFi-enabled and connects with the mobile app, and does three “cycles”: drying, activation and infusion. According to Levo, drying and “activating” (ed.note: we’re not sure if that’s just marketingspeak) your botanicals will unlock their full potency.

Food personalization and customization is a trend we follow closely here at The Spoon. The flexibility of Levo to freewheel with your infusion creations is similar to BEERMKR, the crowdfunded home beer brewing system that also lets you toss just about anything into the batch to give your beer all kinds of different flavor.

Sure, you can still go out for fancy infused foods, but maybe it’d be more fun to make them at home.

December 4, 2018

Amazon Patents Personalized Restaurant Suggestions. Could a Reservation Platform be Next?

Every year in the run-up to Mother’s Day, I usually remember – often too late – to make a reservation at a nice restaurant to take my children’s mom (who is also, not so coincidentally, my wife) out to brunch.

Now I know what you’re thinking: I should probably offload this activity to my kids (she is their mother, after all, not mine). But the reality is figuring out a good restaurant to make reservations at is a challenge that pops up for me throughout the year, which is why I was intrigued to stumble upon this patent issued today to Amazon for personalized restaurant suggestions.

The patent, entitled “Implicit occasion personalization for restaurants,” describes a system that makes highly-customized suggestions based on a contextual understanding of a person’s past behavior, friend and family network, and specific time-based events such as birthdays, anniversaries and, yes, spouse-specific holidays that demand attention as to avoid marital doghouses.

In one example described in the patent, the system would recognize that a person has an important event coming up in their life, either based on their own calendar or that of their family or friends, and suggest a reservation at a high-end restaurant:

“Perhaps the date (e.g., March 5th) is the birthday, anniversary, or other occasion that is personal to the user, the user’s family and/or the user’s friends. The service provider may leverage the user pattern to make recommendations to the user. In at least one example, the service provider may recommend a reservation at the high-end restaurant to the user on or before the date.”

And while the system described in the patent can certainly help suggest restaurants for important dining occasions, it also describes helping with the more mundane ones. One proposed example has the system recommending new pho restaurants based on similarities to other restaurants the user patronizes.

This isn’t the first time Amazon’s dabbled in preemptive restaurants suggestions. Earlier this year, The Spoon uncovered a patent from Amazon that described a system that would use contextual information to trigger a preemptive restaurant delivery order. With this new patent, it looks like Amazon is trying to corner the market on predictive recommendations around a person’s entire restaurant purchasing behavior, whether that be for dine-out or delivery.

Not only would it make sense to integrate these services with the online giant’s food delivery marketplace as well as with Alexa (“Alexa, can you tell me what I should do for dinner tonight?”), but I can also envision Amazon building out their own reservation platform and marketplace to take on fast-growing startups like Tock and Resy and well as industry goliath OpenTable.

November 27, 2018

Keyto Raises $2.5M, Launches Crowdfunding Campaign for Ketogenic Diet Device

Keyto, a startup that helps people adhere to a ketogenic diet, today announced that it has raised a $2.5 million seed round of funding and launched an Indiegogo campaign for its Keyto breath analyzer and accompanying app.

The ketogenic, or “keto” diet, is a low-carb, high-fat diet and all the rage right now. Here’s how Harvard Health Publishing describes how the diet works:

In essence, it is a diet that causes the body to release ketones into the bloodstream. Most cells prefer to use blood sugar, which comes from carbohydrates, as the body’s main source of energy. In the absence of circulating blood sugar from food, we start breaking down stored fat into molecules called ketone bodies (the process is called ketosis). Once you reach ketosis, most cells will use ketone bodies to generate energy until we start eating carbohydrates again.

One of the ketones the body produces when on this diet is acetone, which is released via your breath. The Keyto analyzer measures the amount of acetone you exhale and communicates that level to the Keyto app. The app then reports back on what your ketosis level is on a scale of one to ten (the higher the level, the more efficient your fat burning). Based on your current and goal weights, the Keyto app then provides food and meal recommendations for you, as well as a community of other Keyto users to share information with and a color coded guide of over 10,000 items to eat while on the diet.

Keto adherents can pick up a Keyto system for $99 on Indiegogo right now. After the crowdfunding campaign, Keyto will retail for $150. In an interview, Keyto Co-Founder Dr. Ray Wu told me that the Keyto device is already in the production process and will ship to backers in January of 2019.

I asked Wu why, if the company is already in production and has raised a seed round, is it turning to crowdfunding? “One of the biggest reasons is business intelligence,” said Dr. Wu, “We’re trying to gauge how many units we should be producing, and we want to get people excited about the product.”

We are not dieticians or scientists here at The Spoon, so we can’t recommend (or condemn) the keto diet, nor validate the effectiveness of the Keyto product. However, Keyto isn’t the only company looking to pick up on what you exhale. This past July, Lumen launched an Indiegogo campaign for their own eponymous device which claimed to measure the CO2 in your breath to see if you are burning carbs or body fat.

FWIW, that Lumen campaign went on to raise more than $1.8 million dollars. Will Keyto be able to ride the keto craze and muscle up more money than that?

November 8, 2018

Analytical Flavor Systems Raises $4M for its AI-Powered Flavor Prediction Platform

Analytical Flavor Systems (AFS), which uses artificial intelligence (AI) to help companies predict and personalize flavor for new food products, announced today that it has raised $4 million in Series A funding led Leawood Venture Capital and Global Brain. VentureBeat was first to report the news. AFS had previously raised an undisclosed amount of seed funding through Better Food Ventures and Techstars.

Food personalization, powered by advancements in AI and machine learning, is a big trend we’re following at The Spoon. Earlier this year we named AFS as one of our FoodTech 25 companies changing the way we eat, writing the following:

Analytical Flavor Systems’ AI-driven Gastrograph platform helps packaged food companies achieve greater success in a saturated food industry that has an over 80% failure rate. Gastograph moves CPG brands’ development process beyond traditional tasting panels; it surveys each product with a flavor profile engine that is predictive, anticipating how new foods will perform in different markets, over a long time horizon, and against various demographic archetypes. Food companies are struggling to launch new products in an era of rapidly shifting consumer tastes, and an AI-driven platform like Gastrograph gives big food a more accurate map with which to navigate into the future.

Think of Gastrograph almost like Flavor as a Service. Using data from “regular” people and professional tasters to power its analytical engine, Gastrograph can help food companies determine which flavors will be popular with different people or in different regions etc.

AFS Co-Founder and CEO, Jason Cohen spoke at our Smart Kitchen Summit in Seattle last month, and gave a presentation where he talked about personalization of food versus customization, and also provided a nice walkthrough of how AFS and Gastrograph works.

AI and Personalized Flavor

AFS told VentureBeat that it will use the money to build out the team and further develop its technology. The company’s fundraise comes at a good time, as it is among a raft of startups using AI to power flavor and food recommendations. Other players in the space include Spoonshot (formerly Dishq), Plantjammer, FoodPairing, and Flavorwiki.

October 9, 2018

SKS 2018: Tyler Florence on Recipes, Groceries, and Why Food Needs Social Media

Tyler Florence caused a a stir at last year’s Smart Kitchen Summit when he declared the recipe was dead. That remains up for debate, but Florence, a longtime star of The Food Network, did clarify his statement when he returned to the stage today for this year’s SKS North America.

“I think the smart kitchen is in that place right now where recipes are a bit antiquated,” he explained to The Spoon’s Mike Wolf. Traditional recipes are static instructions that, as Florence said onstage, in order to use, “you have to have all the items on hand or [the dish] isn’t going to work out.” As he explained, the future of the recipe will be more about cooking techniques and choosing the ingredients you want to include, creating what will ultimately be a more dynamic cooking experience. Think of it as the choose your own adventure of food. “People [have] more choices for cooking options than you have nights on planet earth,” he said.

He also highlighted a couple other areas that will be important to the evolution of the food industry in future: shopping for food and sharing your food.

Shopping for food. As the recipe evolves, grocery stores will need to think about how all the different food items on the shelves might relate to one another. To use Florence’s example, right now, there’s no apparent relationship in the store between chicken, broccoli, and Teriyaki sauce, though all three often wind up in the same dish.

In future, a “choose your own adventure” food experience in store might look like this: you use your phone to scan a QR code on a package of chicken. The app then tells you how to cook the chicken and also gives you three or four ways you might prepare it (e.g., with broccoli and Teriyaki sauce). That kind of connected, personalized experience will help consumers to understand, while they’re shopping, how disparate foods could potentially go together. Call it real-time recipes.

Sharing food. The other area Florence says is especially important to food right now is social media, which has to some degree democratized the food world. Thanks to the enormous exchange of information happening on Instagram and other sites, the food world has “a higher creativity rate than we’ve ever had.” He added that “Social media has done an absolutely amazing job of creating the best generation of chefs.” As we move forward, social will continue to be an essential part of any food business’s strategy.

Check back for more posts throughout the day, and follow along for a steady stream of updates on our Twitter and Instagram feeds.

October 9, 2018

SKS 2018: These 4 Things Are Defining the Future of the Grocery Store

Mike Lee, founder of food-concept hub Alpha Food Labs, kicked off his Smart Kitchen Summit presentation this morning by talking about cars. Specifically, concept cars that never actually made it to market but were, according to Lee, “a reflection of the aspirations of that time.”

Food is the new Cadillac, it seems, and Lee sees his company as “food’s answer to the concept car.” Alpha Food Labs creates food-centric products that, while they aren’t available on the market right now, could very well wind up on the shelves of retail stores in the future. So he was the perfect fit for a talk at SKS on the future of the grocery store.

Onstage, Lee outlined four trends that are currently shaping the grocery market, and how they’re essential to the future of this sector:

1. Innovation. Specifically, innovation around “creating a frictionless experience for the customer.” Whether it’s delivery via self-driving cars, same-day pickup, or smart labels, new developments are ultimately meant to “chip away at everything that isn’t the core experience,” according to Lee. In other words, new concepts and technologies are meant to reduce any steps and inefficiencies that stand between the customer and the product they want. Think Amazon Go with its cashier-less payments; a model others are now trying to emulate and build upon.

2. Experience. For grocery stores, the future of the physical store is in how successfully companies can turn brick and mortar into a real experience for customers, rather than just a building where shopping takes place. He likened this evolution to movie theaters, who had to change their strategy after the rise of Netflix. Instead of keeping the same creaky chairs and dirty floors, many theaters have begun to offer things like specialty drinks and reclining chairs — things Netflix can’t digitize. Grocery stores will need to use a similar plan of attack for physical stores.

3. Productivity. The idea of where we grow food is changing and redefining the idea of local. Consider companies like Gotham Greens, who grow produce on rooftops of restaurants, making fresh greens easily accessible and cost effective at the same time. Lee also cited cellular agriculture (“cell-ag”) products like cellular meat, which might eventually be “grown” in the basement of restaurants.

4. Personalization. “Personalization is eating everything,” said Lee. For the first time in history, teens spend more money on food than on clothes; a fact that underscores how important food has become the way many people express their identities. Lee referred to dietary preferences as “food tribes.” For example, Paleo is more a lifestyle adopted by a group of people than just a diet. He predicts we’ll see much more of this as consumer products on grocery store shelves continue to evolve.

Check back for more posts throughout the day, and follow along for a steady stream of updates on our Twitter and Instagram feeds.

October 8, 2018

Yes, You’ll Still Cook With Recipes in the Future. Here’s How

Despite rumors, the recipe — ya know, the thing you use to compile and cook a meal — is far from dead.

That much was clear at the Smart Kitchen Summit today, when CNET’s Ashlee Clark Thompson talked to a panel of food entrepreneurs about the state of the recipe and how it’ll change in future. Joining her onstage were Cliff Sharples, co-CEO of Fexy, Yuni Sameshima, CEO of Chicory, and Jason Cohen, the CEO of Analytical Flavor Systems.

“Because there’s such an interest in food, you have to be able to have a recipe,” said Sharples in response to Thompson’s first question, “Is the recipe dead?” In fact, all three panelists wholeheartedly agreed the recipe is fully alive in 2018 and will stay that way for the foreseeable future. Here’s what they had to say:

Shoppable recipes will be highly personalized.
Nowadays, those of us who cook grab our recipes from multiple sources: websites, apps, hard-copy cookbooks, recipes passed down from family members. “There are so many blogs, and influencers and experts out there,” Sameshima noted while onstage.

And those companies offering tools around shoppable recipes need to take those different sources into account. The cookbook isn’t going away (Sharples says sales are actually up 20 percent year-over-year for cookbooks); your mom’s meatloaf recipe will still be relevant when your kids are old enough to cook. The future of the recipe isn’t about replacing those sources, it’s about centralizing them to create a highly personalized experience for the user.

Recipes reflect large-scale shifts in food.
“There’s always going to be a role for tradition,” Cohen said of food and flavors. That said, he noted the large-scale shifts flavors and ingredients go through over time. Consumers in the U.S. have more of a taste for bitter flavors, for example, according to Cohen — dark chocolate, black coffee, etc.. Siracha was once unheard of around home cooks; now it’s a regular staple in a growing number of pantries. More and more shoppable recipes reflect these changes, and will continue to evolve as more of these shifts occur.

Different generations interact differently with recipes.
Sharples noted that one of the differences between generations when it comes to the kitchen is what they focus on with recipes. For example, younger generations “want to know why this is the best recipe and [want to know] new techniques. If there are new tools that challenge what mom said, they’re fine with that.”

Grocery delivery has given recipes a boost.
Few people plan recipes days in advance, something that’s historically been a problem when it comes to using recipes and cooking at home. The advent of grocery delivery has changed that. Whereas getting ingredients to execute a recipe used to require a lot of effort and planning, same-day delivery and pickup eliminates the need to plan while simultaneously making it easier to create a meal in the kitchen.

Check back for more posts throughout the day, and follow along for a steady stream of updates on our Twitter and Instagram feeds.

October 8, 2018

A Plant-based Diet Could Save the Planet — and Your Life

When Brooklyn Borough President Eric Adams realized he was headed towards blindness caused by diabetes, he turned to a treatment you buy from a grocery store, not a pharmacy: his food. He switched from the typical “American” diet, heavy on the meat, to a plant-based one, and within the span of just a few weeks he regained his eyesight and had effectively reversed Type 2 diabetes. Better yet, not much later, he convinced his mom to do the same thing, to similar results.

“When it comes to chronic disease, it’s not our lineage, it’s our lunch,” Alexis Fox, CEO of Lighter, explained onstage this morning at Smart Kitchen Summit.

Fox, whose company provides a B2B meal-planning tool to the healthcare industry and to athletes (among others), used Eric Adams’ story as a way to illustrate the impact the right foods can have on our health — and how devastating the wrong ones can be for our bodies. Among the facts Fox cited onstage were: 33.9 percent of adults in the U.S. have pre-diabetes, heart disease is the leading cause of death in this country, and childhood obesity has nearly tripled.

But she, along with her co-founder Micah Risk, believe there’s a way out, and it’s by helping people rethink the way they choose and eat food. Their tool shows users which foods they should be buying, based on each individual user, and how to prepare and shop for a recipe. It’s a personalized food service built around the idea of plant-based eating and sustainability — two things we’re going to see a lot more of, if today’s SKS talks and panels are any indicator.

Given that, you won’t find any recommendations for meat-based dishes with Lighter. The service is about providing 100 percent vegan meal recommendations; something that’s as important for the environment as it is for the human body.

“Most of the energy we put into animals does not get converted into energy [for] humans,” Fox said onstage, as a way of underscoring how unsustainable current practices around animal agriculture are.

And Lighter’s not the only company aware of this. During her talk, Fox cited WeWork — a company currently valued at more than $20 billion — and its recent decision to ban all meat onsite and at company events.

“Our medical community and every entity concerned with sustainability is encouraging us to decrease our meat consumption,” said Fox. And with companies like WeWork also onboard, we may be able to include the startup and tech communities on that list of entities, too.

Check back for more posts throughout the day, and follow along for a steady stream of updates on our Twitter and Instagram feeds.

October 8, 2018

SKS 2018: Pablos Holman Thinks 3D-Printed Food Is the Key to a Better Food System

When a problem needs to be solved at scale, we usually turn to tech. And right now, there’s a big, big problem looming: the world’s population is about 7.5 billion people and counting, and we need to find more efficient ways to feed them.

Inventor Pablos Holman is betting on 3D-printed food as the solution to that issue. Onstage at the Smart Kitchen Summit 2018, Holman, who currently works with Nathan Myhrvold at Intellectual Ventures, gave us hints about what that might look like — and it’s less weird than you might think.

Holman asked the audience to imagine a machine with three settings (“What I ate yesterday,” “What my friends like,” “I’m feeling lucky,” he offered.) At the press of one of those buttons, a printer, such as those from Makerbot (which Holman worked on), could customize a meal based on the user’s dietary needs and/or restrictions, including any pharmaceuticals they might be taking. For example, if a vegetarian with thyroid issues wanted a burger, a 3D printer could produce that meal — nutrients and necessary medication included.

While “post-post-modern cooking” might seem like an appropriate moniker for this way of getting food, Holman pointed out that creating food from powder is something we already do. Consider ground wheat, which we powder and turn into bread and pastas.

Right now, 3D-printing technology is in its “early-80s-dot-matrix” phase, according to Holman. In other words, it’s early days, and printing smoothies and nutrition bars is the extent of 3D-printed food right now. That’ll change, and in a not-so-distant future printers will be cranking out steaks and strawberries in addition to those smoothies.

Holman ended his talk with a reminder that even though most of us imagine all our meals should be Thanksgiving-grade or higher, in reality, 20 of our weekly 21 meals are typically so-so and could be brought to us a whole lot more efficiently. “They’re fuel,” he said. “Let the robots make them.”

Check back for more posts throughout the day, and follow along for a steady stream of updates on our Twitter and Instagram feeds.

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