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January 31, 2025

How Working the Land (and with Steve Jobs and Michael Dell) Led Tim Bucher to Build a Farming Automation Company

While many tech entrepreneurs dream of retiring as a gentleman farmer, Tim Bucher’s journey took the opposite trajectory. It was only after he bought and started working on his own farm at age 16 that a young Bucher discovered his love for software programming in college. That realization embarked him on a career that would eventually see him working alongside Steve Jobs, Michael Dell, and other Silicon Valley legends.

Yet, despite all his success in tech, Bucher never left the farm behind. In fact, for most of his life, he has straddled the high-tech world of innovation in Silicon Valley and the vineyards of California’s wine country. Now, as the founder and CEO of Agtonomy, Bucher is merging his two lifelong passions—technology and agriculture—to address one of the farming industry’s biggest challenges: labor shortages and operational inefficiencies.

On a recent episode of The Spoon Podcast, Bucher reflected on his early efforts to use innovation to tackle real-world farming challenges. His farm, Trattori Farms, produces grapes and olives—high-value crops that require precise, labor-intensive care. Over the years, he automated irrigation and winemaking processes, but one critical challenge remained: mechanized labor in the fields.

“The gap between rising costs and revenue was closing,” Bucher explained. “I kept automating everything I could, but I couldn’t automate the skilled labor that was needed out in the vineyards and orchards.”

It wasn’t until Bucher watched a documentary about NASA’s Mars rover that he began thinking about how automation could be applied to farming in a way that made sense for both longtime farmers like himself and the manufacturers of the equipment they trust.

“If we can have self-driving vehicles on Mars, why can’t we have them in our orchards and vineyards?” Bucher said. “There’s no traffic on Mars—just like in agriculture.”

This realization led him to found Agtonomy, a company that transforms traditional tractors into autonomous farming machines. But rather than disrupt the farm equipment industry, Agtonomy’s approach is to partner with manufacturers—helping them integrate drive-by-wire and AI technology into their existing models.

“Farmers trust their brands,” Bucher said. “They need the dealer networks, the parts, the service. Buying farm equipment from a startup isn’t realistic. That’s why Agtonomy is helping manufacturers digitally transform, rather than disrupt.”

As AI continues to evolve, Bucher envisions a future where farmers manage their fields remotely—relying on AI agents to analyze data, recommend actions, and deploy autonomous tractors at optimal times.

“Imagine sitting in a command center where AI tells you, ‘Given the soil, weather, and crop conditions, you should send your autonomous tractors out at 9:12 AM on Wednesday,’” he said. “And you just hit ‘Go.’”

While Bucher sees the potential of automated farming, he doesn’t believe technology will replace human farmers—instead, he sees it as a tool to make them more efficient.

“People fear AI taking jobs, but in farming, we don’t have enough labor. This technology doesn’t replace people—it enables them to do more with less.”

For Bucher, Agtonomy was the logical next step, given his lifelong love for both technology and farming. But beyond personal passion, he believes automation is necessary for the survival of modern agriculture.

“Agriculture has to evolve,” he said. “If we don’t automate, we won’t survive.”

You can listen to the full podcast below, or find it on Apple Podcast, Spotify or wherever you get your podcasts.

January 29, 2025

Meet The Spoon Podcast Network

Here at The Spoon, we—like you—are big fans of podcasts.

What’s not to love? Whether we’re diving deep into a topic we’re passionate about, researching a story, or exploring new interests just beginning to take root, podcasts have become an indispensable resource for us. And we know many of our readers feel the same way.

Personally, I’ve been podcasting and using podcasts as part of my process of discovering and writing about food tech innovators for most of the past decade. As a journalist, podcasts play a crucial role in my reporting process. They’ve allowed me to open-source my discovery journey, bringing The Spoon community along as I learn from subject matter experts about how the world is changing and the industries they’ve mastered.

As both a consumer and a creator of media, I’ve found podcasts to be more essential than ever—especially in an era of AI-generated content. With so much AI-generated media flooding our feeds, it’s becoming harder to discern what’s authentic—whether in written, audio, or video form. That’s why embracing trusted, verifiable voices is more important than ever. Podcasts provide a space for genuine conversations with real people, and that’s something worth amplifying.

Podcasts were also at the forefront of the great decentralization of media. This technology, which started over two decades ago, gave independent voices a platform—no massive media infrastructure required. At The Spoon, we believe strongly in independent media, and we want to leverage our own platform to bring new voices to our community and beyond.

All of this brings us to an exciting announcement: We’re launching our own podcast network!

The idea for The Spoon Podcast Network (TSPN) came to life last year as we engaged with insightful voices across the food tech and future-of-food community. We realized there were so many stories to tell and perspectives to share. While we could certainly invite some of these great minds onto The Spoon Podcast, we started to wonder: What if we could do more? What if we could tap into these experts and leverage The Spoon (and our and their collective networks) to extend their insights, conversations, and discoveries to a broader audience?

In other words, could we open-source the explorations of smart people across food, nutrition, and modern life—so that more of us can learn, engage, and join the conversation?

So that’s exactly what we’re doing. We’re launching a great slate of new podcast hosts, and we’re already in talks with more creators to grow the network. Here’s our debut lineup of new podcasts launching with our partners:

Food Truths

On Food Truths, Food scientist Eric Schulze—former head of Global Regulatory at UPSIDE Foods and a former FDA regulator—will bring on smart minds from the food world and beyond to bust myths, uncover surprising truths, and dive deep into the science of food. (Apple Podcasts, Spotify).

Watch What You Eat With Carolyn O’Neil

As CNN’s original health and nutrition contributor, Carolyn O’Neil has spent decades covering how technology and innovative changemakers are reshaping nutrition. On Watch What You Eat, she’ll explore the worlds of food, nutrition, and cuisine, tracking new trends and helping listeners embark on new culinary adventures.

My Food Job Rocks

We’re not just creating new shows—we’re also bringing on seasoned hosts with podcasts we’ve long admired. Adam Yee, one of the original food-industry and food-innovation podcasters, launched My Food Job Rocks nearly a decade ago. We’ve been fans of Adam’s insightful and fun conversations with industry leaders, and we’re thrilled to welcome him to the network as he re-launches his iconic show.

Maybe Food, Maybe Tech

In addition to relaunching My Food Job Rocks, Adam Yee is launching a brand-new show with co-host Kai-Hsin Wang. On Maybe Food, Maybe Tech, they’ll break down current events, explore innovative companies at the intersection of food and technology, and share personal insights on life and industry trends.

The Tomorrow Today Show

Mike Lee, author of MISE and a longtime food futurist, has a talent for deciphering early signals and identifying what’s around the corner. On The Tomorrow Today Show, he’ll tackle big questions about sustainability, technology, pleasure, and connection—viewed through the lens of food.

Women Innovators in Food and Farming

Award-winning journalist Amy Wu hosts Women Innovators in Food and Farming, where she interviews women entrepreneurs driving change in agri-food tech. From advancements in seed breeding and soil innovation to cutting-edge robotics and automation, Amy explores the stories and insights shaping the future of food and farming.

Everything But The Carbon Sink

Hosted by Eva Goulbourne—an experienced strategist in food systems transformation and climate philanthropy—Everything But the Carbon Sink examines how agriculture, food waste, and land use impact the climate crisis. Each episode highlights forward-thinking solutions, financing strategies, and the key players driving change at the intersection of food and climate.

Soul to Table

Join Chef Ryan Lacy on the Soul to Table podcast. he goes on a journey to explore our food systems from seed to table through the eyes of our guests, chefs, ranchers, food scientists, farmers & many more.

Spoon Full of AI

In this show, The Spoon’s own Carlos Rodela dives into the cutting-edge world of artificial intelligence. We go face-to-face with industry innovators who share firsthand how AI is transforming their industry and how they are meeting the challenge by utilizing AI in their business. In each episode, we’ll also explore the latest AI tools powering big change, complete with suggestions for leveraging them in your business.

The Reimagining Restaurants Podcast

In this podcast, I talk to entrepreneurs, chefs, and industry leaders who are redefining what it means to run a modern restaurant—leveraging robotics, AI, automation, and sustainable practices to enhance customer service, optimize operations, and drive profitability.

And, of course, we’ll continue to feature The Spoon Podcast, our flagship show covering innovators across the food system. Over the next couple of months, we’ll spotlight conversations on The Spoon Podcast with all of our new hosts so you can get to know them better and hear from them about why their podcasts are must-listens.

You can check out all of our shows on The Spoon Podcast Network page, where you’ll also find links to the podcasts on Apple Podcasts, Spotify, and their RSS feeds. Please subscribe!

And if you’d like to support our podcasts and independent media through sponsorship, drop us a line—we’d love to have that conversation.

Finally, a big shoutout to our hosts who believed in this vision, and to The Spoon team, including Carlos Rodela (our producer) and Tiffany McClurg, our head of operations (and new warm-read specialist!).

We can’t wait to bring these conversations to you. Stay tuned!

November 7, 2024

Lee Kindell on His Journey from Hostel Operator to Building a Fast-Growing Robot-Powered Pizza Chain

Lee Kindell, founder of MOTO Pizza, Seattle’s fastest-growing restaurant chain, never intended to be a restaurateur. In fact, starting a small local pizza joint was more of a retirement plan for when he eventually retired from running a hostel, where he’d cultivated a community atmosphere by taking guests on foraging trips, introducing them to local food, and hosting communal dinners.

According to Kindell, it was during one of these gatherings that someone suggested making pizza, and before long, he became fascinated with the craft of dough preparation. Over time, he learned the nuances of sourdough and grew to love the tactile joy of working with dough, and he would talk to his wife, Nancy, about an eventual far-away plan to retire and run a small pizza restaurant.

But like millions of Americans, the COVID-19 pandemic pushed him into a pivot faster than he anticipated when his hostels closed, and his far-away plan soon became the next thing up. He poured his savings into a 500-square-foot space in Seattle’s West Seattle neighborhood—which they affectionately call “The Up House.” With less than $60,000, Kindell bought used equipment and salvaged furniture from the side of the road, and soon, he soft-launched his little pizza shop. But, in a shock to both Kindell and his wife, a soft launch quickly turned into a viral sensation as bored home-bound customers in the midst of a pandemic lined up around the block after learning about MOTO on social media and from an article in Seattle Eater.

“We went viral on day one,” Kindell said.

From there, MOTO’s reputation grew as Kindell dedicated himself to bettering his craft. He became a hands-on pizzaiolo, mixing dough by hand until an arm injury pushed him to adopt a mixer—a pivotal moment that reshaped his views on scaling. Kindell realized that the mixer didn’t compromise the dough’s quality, and soon, he began exploring other tools, such as conveyor ovens and robotics, to do what he called “scaling craft.”

Moto’s expansion soon took an unexpected turn, landing a coveted spot at the Seattle Mariners Stadium after one day talking to a customer who worked for the team. Kindell pitched his idea to make stadium-friendly, hand-held pizzas, and it wasn’t long MOTO was serving up to 1,400 pizzas per game. Success at T-Mobile Park led to additional opportunities, including the Paribas Tennis Open in Palm Springs, where MOTO served 3,000 pizzas a day during the tournament. “It’s a logistical nightmare,” Kindell said, but he is confident in scaling MOTO nationwide without losing the craft and authenticity that made it special.

Nowadays, MOTO continues to grow (they just opened their first mall location at Bellevue Square) and Kindell has plans to expand nationally and even overseas. There’s no shortage of investor interest, and Kindell and his team plan on taking on more investment next year as they expand their footprint and explore new technology options like drone delivery.

You can watch our full conversation below or listen to it on Apple Podcasts, Spotify, or wherever you get your podcasts.

Taking Chances and Making Pizzas

October 28, 2024

Meet The Reimagining Restaurants Podcast, and Check Out The First Episode With Wow Bao’s Geoff Alexander

Here at The Spoon, we’ve covered hundreds of restaurant operators over the past half-decade, in part because we love restaurants and restaurant tech, but mostly because restaurant operators are some of the most creative and hard-working entrepreneurs in the food business.

The truth is they have to be. There’s no business changing faster than the world of food service, with the advent of ghost kitchens, digital ordering, automation, and AI, all against a backdrop of high food costs, changing consumer tastes, employee turnover, and more.

All of which is why we’ve decided to start a new podcast focused on entrepreneurs who are finding new ways to run a restaurant in today’s modern world. We wanted to hear their journey into restaurants, hear how they are rethinking how to do business in today’s world, and where they see the restaurant business going in the future.

For our first episode, we knew no one better to discuss approaching the restaurant business in new and innovative ways than Geoff Alexander. The CEO of Wow Bao got his start in hospitality with a college job as a bartender, where he discovered his talent for connecting with people, and he hasn’t looked back.

He joined Lettuce Entertain You shortly after graduation and rose through the ranks over the next three decades, gaining operational expertise and eventually overseeing his own division. In 2009, he took the reins at Wow Bao, where he embraced technology as a way to turn the business around and innovate on new business models. He introduced self-ordering kiosks, mobile ordering, and partnered with third-party delivery platforms early on, which laid the foundation for Wow Bao’s unique model that spans over 500 locations with a mix of virtual kitchens and centralized food production.

Alexander shares insights on Wow Bao’s approach and how a lack of capital fostered a culture of creativity and efficiency. This approach led to successful innovations like centralized production and distribution, which he says has kept cost low while ensuring quality. Alexander also discusses scaling with hot-food vending machines and dipping the company’s toe into the metaverse.

It was a fun episode, and I think you’ll enjoy it. Listen and subscribe on Apple Podcasts or wherever you get your podcasts!

October 9, 2024

Spoonful of AI Podcast: Raj Singh Talks GPT Food Cam and Building Websites With AI

We caught up with Raj Singh, head of Solo for Mozilla (and maker of the GPT Food Cam app) for an episode of The Spoon’s newest podcast, Spoon Full of AI.

Singh, who we wrote about last month after he launched his calorie-counting app, talked with me about the importance of understanding how AI can be used to focus on more meaningful work.

Below are some of the key themes from this week’s episode:

A key theme is the role of AI as a “co-pilot,” enhancing productivity by automating low-leverage tasks. Singh emphasizes the “95% rule,” highlighting that AI’s current strength lies in augmenting human capabilities rather than achieving perfect automation.

The Evolving Landscape of AI Integration: Singh talks about the rapid evolution of AI integration, from browser-based features like Firefox’s “Orbit” to Adobe’s Firefly, which promises AI-generated video editing enhancements.

AI as a Productivity Tool: Singh illustrates how AI tools like ChatGPT are revolutionizing workflows, citing examples such as generating SQL queries for data analysis and providing UX insights, tasks traditionally requiring specialized roles.

AI’s Disruptive Potential: The discussion touches upon AI’s potential to disrupt existing business models, pointing to his skunkworks project, GPT Food Cam, which is a free, AI-powered food logging app that rivals paid services.

Spoon Full of AI is The Spoon’s new podcast about all things AI. It will include a healthy dose of food-related AI, but it also goes beyond that.

Subscribe to Apple Podcasts, Spotify, or wherever you get your podcasts!

And oh yeah, you can listen below by hitting play!

October 3, 2024

When it Comes to Using AI To Shape New Culinary Creations, Ali Bouzari Thinks Food is Mostly ‘All Hands’

In the most recent episode of the Spoon Podcast, I caught up with food scientist Ali Bouzari to discuss his work and get his thoughts on new technologies that are helping to shape the future of food.

I first met Bouzari when he spoke at the Culinary Institute of America a few years ago about how robotics could impact food service and other sectors. At the time, he talked about Creator—a burger restaurant powered by robots—and suggested that food robots could sometimes do things that most food service employees could not replicate. He specifically referred to how Creator’s burger bot could create more intricate structures in the burger patty than possible to enhance mouthfeel.

When I asked him about this on the podcast, he suggested that while yes, there are things technology can do, he was worried about the recent obsession with AI and using it to craft recipes and new culinary creations. He drew a parallel between AI’s notorious difficulty in rendering realistic-looking human hands in artwork and the challenge of using AI in food production.

“You know that recurring motif where somebody will put a seemingly impressive piece of AI-generated imagery up and be like, ‘My God, look at Darth Vader doing this thing in Saturday Night Fever or something.’ And everybody always says, ‘Look at the hands, look at the fingers.’ And there’s always something wrong with the hands. There’s something that is difficult for AI to crack. What I would say it is most of food is hands. Food is basically all hands.”

Bouzari also shared how multiple clients had approached him after playing with generative AI tools to experiment with developing food products. “We have clients being like, ‘Hey, ChatGPT said we should put arrowroot flour in this cookie.’ I think that somebody is feeding all of the AI brains a lot of great information about arrowroot. Because three different people on three different projects have said that AI said, ‘Have you tried arrowroot?’ which is, in a lot of instances, kind of a useless ingredient.

But thinking about things like AI have caught his attention, Bouzari told me the biggest challenge that has his attention nowadays is the impact of climate change and how food brands are facing a reality that their products may not have a future if they continue to do things – and create food products – in the same way as they have in the past.

One example he gave is the global cacao shortage. “Chocolate is in trouble,” Bouzari said. He pointed to how disruptions in cacao production are driving up costs and threatening the availability of what is a beloved staple. This isn’t some distant, theoretical issue Bouzari told me. “It’s already happening.”

And it’s not just chocolate.

“Coffee’s next,” said Bouzari. “Coffee might do a thing where, like grapes, it just creeps higher and higher latitudes as things change.”

And because of this urgency food brands are now faced with that Bouzari gets a little annoyed with how food makers are sometimes distracted with shiny new toys while missing the big picture.

“My thinking with food is it’s a little bit extra irksome, the conversation around AI sometimes, where people say, ‘I’ve spent six months trying to get this generative AI to make me a new pasta recipe,’ when I don’t think we need that. And the water and energy cost of all of that computation is directly contributing to, I think, the actual biggest existential problem we have, which is climate change.”

We also talk about Bouzari’s experience on the Netflix Show Snack vs. Chef, his thoughts on alternative proteins and what gets him excited about the future.

You can listen to the full episode on Apple Podcasts, Spotify or by clicking play below.

September 20, 2024

Podcast: Sam Rose Loves Building Consumer Products

This week’s podcast guest is Sam Rose, who has spent her entire career unraveling the complexities of bringing consumer products—often kitchen-related—to life.

I first met Sam about eight years ago, introduced through our mutual friend, Scott Heimendinger, who was collaborating with Sam on developing a next-generation coffee grinder.

But this wasn’t just any coffee grinder. It was a cutting-edge, tech-forward device that could sense the freshness of the beans, use burr grinders to achieve perfect consistency, and more. In other words, the kind of innovative kitchen gadget that intrigued a kitchen tech nerd like me, especially as someone who organized the Smart Kitchen Summit.

However, Sam’s journey didn’t begin with coffee grinders. Her first product was much simpler—at least from a technology standpoint—and was inspired by a personal frustration. Disgusted with a cheap silicone spatula, Sam thought, “Why don’t I just make my own?”

And that’s exactly what she did. Throughout her entrepreneurial journey, Sam has not only mastered the art of creating and selling her own consumer products to hundreds of thousands of customers but has also developed a comprehensive set of business processes and technologies to help others do the same. To top it off, she’s now investing in companies she believes she can help succeed—focusing on physical consumer products, a category that many investors shy away from.

Today, Sam runs Mvnifest, Endless Commerce, and hosts her own podcast, Best Day Ever. Check it out (Including her latest episode with yours truly!), but first listen to our conversation below on Apple Podcasts, Spotify, or wherever you get podcasts.

August 22, 2024

Podcast: Can You Grow Meat With Light?

Cultivated meat companies have struggled over the past year as they try to figure out how to do something that’s never been done before: grow meat in large quantities in big metal vats.

Part of the challenge is figuring out how to grow the meat cells. The technology to do this has been borrowed from the pharmaceutical industry, where a single dose of a cancer drug can be sold for thousands of dollars. Needless to say, those cost dynamics don’t work when you’re making a chicken sandwich.

Deniz Kent thinks he has the answer. His company, Prolific Machines, is replacing expensive growth media with the cheapest energy input: light.

Listen to this conversation to hear how Deniz learned about how light could be a way to grow cells, why he thinks lights could help save the cultivated meat industry, and where he sees the cultivated meat industry going over the next decade.

You can listen to this podcast on Apple Podcasts, Spotify or by clicking play below.

August 3, 2024

Food Tech News Show: Blackbird Launches Pay, DoorDash Delivers Big Numbers

This week on the Food Tech News Show, we are joined by Kristen Hawley, long-time restaurant tech journalist who writes for Fast Company, Eater and her own site, Expedite.

The Food Tech News Show

Blackbird Launches Blackbird Pay

This week, Blackbird, founded by Resy and Eater’s Ben Leventhal, launched Blackbird Pay. Blackbird is a blockchain-based guest loyalty and payments platform designed to better connect restaurants and diners. Diners can use the app to pay at participating restaurants with stored credit card information or loyalty points, and Blackbird charges a 2% processing fee per transaction, lower than standard restaurant POS systems.

Andrew Simmons Ends Pizza Automation Experiment

Andrew Simmons announced the end of his Pizza Roboto project after investing over $300K. His post on Linkedin details the challenges he faced around spinning up new locations and the mixed success of his pizza subscription plan. This news coincides with RestoGPT launching a pizza subscription program based on Simmons’ plan.

DoorDash Sees Digital Orders Surge Despite Industry Headwinds

Amid financial pressures, DoorDash reported a 19% year-over-year increase in total orders and a 23% rise in revenue in its Q2 2024 earnings report. The company noted that digital ordering remains resilient compared to declines in other restaurant industry channels.

Yum Brands to Expand Voice AI Across Taco Bell Locations

Yum! Brands announced plans to expand Voice AI technology to hundreds of Taco Bell drive-thrus in the U.S. by the end of 2024, with future global implementation across KFC, Pizza Hut, and Taco Bell. Currently in over 100 Taco Bell locations, the company believes the technology will enhance operations, improve order accuracy, and reduce wait times.

Amazon Unveils New Just Walk Out AI Model

Amazon revealed details of its new AI model powering the Just Walk Out platform, despite removing the feature from Fresh stores earlier this year, indicating the platform’s continued development and potential.

You can listen to the full episode on Apple Podcasts, Spotify,, or by clicking play below. Don’t forget to like, rate, and review!

August 2, 2024

How a Non-Scientist & Former Lobbyist Started a Future Food Company (Podcast)

Paul Shapiro had spent most of his career as a lobbyist, working for organizations like The Humane Society. While he found his work advocating for animal welfare extremely gratifying, around 2016, he started to reevaluate.

He started thinking he could effect change in a way that he couldn’t as a lobbyist by helping to build one of these new technologies that could make animal agriculture—in other words, raising cows, pigs, chickens, and other farm animals for human consumption—obsolete.

So he decided to write a book. Paul had never published a book before, but he had done plenty of writing. Op-eds, columns, and other pieces as a lobbyist. And because he was so early to the topic and pitched a book no one had written before, it didn’t take long before a publisher became interested.

While writing the book Clean Meat—the first to focus on the nascent cultivated meat industry—he spent a lot of time talking to folks on the front lines of the future food industry. It was during this time he had a realization.

“What I learned was these people were mere mortals like myself,” said Shapiro on the latest episode of The Spoon Podcast. “I thought if you were going to start your own company, you had to have some kind of special skillset that commoners like myself lacked. It was at that point that I decided that instead of writing about these people who I thought were going to solve this problem that had been animating my life for the past couple of decades, I would become one myself.”

In this episode of The Spoon Podcast, Shapiro talks about their journey to start The Better Meat Co., his decision to pursue hybrid meat solutions instead of technologies like cultivated meat, his first big win with Purdue, and his company’s eventual transition to developing mycoprotein based products.

You can listen by clicking play below, or you can download it on Apple Podcasts, Spotify, or wherever you get your podcasts.

July 13, 2024

The Food Tech News Show: Food Tech Funding Down in 1H 2024

The Spoon has launched a new podcast!

As listeners of the Spoon Podcast know, it’s been both a long-form interview show and a news show. Since those who listen to interviews aren’t always the same as those who want their weekly dose of food tech news, we thought a dedicated news show made sense.

Meet the Food Tech News Show podcast! You can subscribe to the new The Food Tech News Show on Apple Podcasts, Pandora, iHeart Radio, and via RSS.

On this episode, Michael Wolf and Carlos Rodela welcome Peter Bodenheimer, a longtime food tech investor and operator, to discuss the current state of food and ag tech funding. In this episode, they delve into:

  • The decline in agrifoodtech investments in the first half of 2024, with startups raising $7 billion across 427 deals, a significant drop from H1 2023.
  • Upside Foods recently let a couple of dozen people go amid a tough funding environment and industry challenges due to state-level political challenges to cultivated meat
  • SharkNinja’s latest innovation, the Ninja SLUSHi Professional Frozen Drink Maker, makes commercial-grade slushies for home kitchens.
  • Chef Robotics is emerging from stealth mode to showcase its new robot and announce early customer partnerships.
  • The Thimus’ T-Box reads brainwaves to assess consumer reactions to food products. Is this the future of consumer CPG product testing?

Tune in to The Spoon’s new dedicated weekly food tech news show!

Those who would like to watch the video version of the show can check it out below.

The Food Tech News Show

July 8, 2024

Podcast: How is Kraft Heinz Preparing for the Future of Food?

For most Americans, Kraft and Heinz products – Oscar Mayer hot dogs, Kraft cheese, Velveeta, and Jell-O – have been in our cupboards and fridges for as long as we can remember.

But being a big company today doesn’t always ensure success in perpetuity. The world around us – due to climate change, new retail consumer touch points and emerging technology – is changing more quickly than ever. Add in rapidly shifting consumer tastes in our social media-saturated lives, and a company like Kraft Heinz has to transform itself to meet this constantly evolving market.

To hear how Kraft Heinz is meeting the challenge of adapting new technologies and reimagining its product lineup, I caught up recently on an episode of The Spoon podcast with the company’s President of R&D for North America, Robert Scott. Scott, a long-time exec with stints at Coca-Cola and Abbott before he took over R&D for Kraft Heinz, had lots of opinions about how to ensure Kraft Heinz adapts to a changing world.

As a part of this conversation, Robert talks about:

  • The company’s partnership with NotCo and how they are using the Giuseppe AI to develop new plant-based products.
  • How he sees AI becoming interwoven into the company’s product development cycles
  • Why they created a Freestyle-like machine for custom condiments called the Heinz Remix
  • The idea behind the 360Crisp and innovating our food products and how they cook in our kitchens
  • How Robert would advise aspiring food scientist to pursue a career path in food research and development
  • And much more!

You can listen in to our conversation on Apple Podcasts, Spotify or just clicking play below.

If you’d like to dive deep into how AI is changing food at places like Kraft Heinz, you’ll want to make sure to be at the Food AI Summit on September 25th in Berkeley, CA.

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