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Smart Home

September 24, 2020

Amazon’s Echo Show 10 Swivels to Follow You. That Might be Useful in the Kitchen

Amazon introduced the latest version of its Echo Show at its hardware event today. The new Echo Show 10 features the usual Alexa-powered smart assistant, screen and speakers, but includes one new feature that might be particularly useful in the kitchen: it rotates to follow you around.

Think about how you move around when cooking from a recipe. You shift between your prep area to the fridge to the oven to pantry. Being able to always have the recipe in view means no problem if you forget what temperature to set the oven or how many eggs you need to grab.

Even if you aren’t following an on-screen recipe, the ability for the screen to swing around so you can watch a show as you cook or hold a video call is pretty neat.

We haven’t had a chance to play around with the Echo Show 10 yet, so it may not work all that well in reality. And not everyone will be comfortable with an Amazon device watching you and silently following you around with its camera eye.

But, if you’ve already given in and have an Alexa powered assistant, this seems like it could give you a little more mobility and utility. I mean, it doesn’t seem as strange as the indoor drone Amazon also announced today that pops up and flies around your house acting as a security camera.

The new Echo Show 10 will cost $249.99, will be available in Charcoal and Glacier White. Amazon says it will ship in time for the holidays.

September 21, 2020

I Cooked With the BonBowl for an Entire Week and Now I’m Attached

I’m simultaneously the best and worst person to write a review of the BonBowl, a newly released personal induction cooker designed to make single-serving meals in about 15 minutes or less. On the one hand, I tend to make a lot of single-serving meals and, like any good Spoon scribe, I’m into kitchen gadgetry. On the other hand, I still tend to do a lot of actual cooking the analogue way and rather enjoy making a colossal mess in order to put a meal together.

Still, I pre-ordered the BonBowl, which arrived a few weeks ago, and decided to spend a week putting it through its paces. 

The device comes in two parts: a cooktop base that plugs into a wall and uses induction heating, and an accompanying bowl from which you can both cook and eat the food. The whole thing currently goes for $149 at the BonBowl website.

Before we get into the food, let’s talk about the setup. That won’t take long, because it’s literally a matter of removing the device from the box and plugging it into a wall. Bonus: I don’t have a ton of counter space in my kitchen. The BonBowl fits nicely into a little corner, where it now lives even when I’m not using it:

As far as what you can cook with it, the BonBowl site offers a range of recipes, including a handful by Trader Joe’s. There’s no app integration (yet), but if you don’t want to drag your computer into the kitchen, a handy card accompanies the device and lists multiple recipes with quick cooking instructions. Think single-serving pasta, mac ‘n’ cheese, or oatmeal.

I picked one of the Trader Joe’s recipes for my inaugural BonBowl meal, a simple tomato soup with gnocchi. The recipe has just four ingredients, and I was also struck by the convenience factor of not having to guess at a single-serving size (which I mess up on a daily basis). The meal took 15 minutes to make.

One huge plus is that the bowl itself is a non-stick dish with thermal insulation, so it heats the food but doesn’t become too hot to handle. Ever yank a glass bowl that’s been in a microwave out with your bare hands? Between the thermal insulation and induction heating of the device, that scenario doesn’t happen with the BonBowl. Cleanup is a matter of washing the bowl and spoon.

I made a couple other recipes from the BonBowl site, but what I really wanted to discover was whether the BonBowl could accommodate my weekly eating habits without my having to change them very much. For instance, every Sunday I make a huge pot of garlic rice and garbanzo beans, which serves as my go-to meal when I don’t have much time. Normally I reheat portions in a skillet, guessing at the serving size. (I don’t like microwaves and have never owned one.) For that week, I simply chucked the food into the BonBowl, set the time for 10 minutes, and went about my day until the machine beeped. 

One small quirk, if you can even call it that, is that a couple times the machine heated the food so well the meal had to cool for quite a while, though that problem was easily solved by adjusting the timer.

Beans, in fact, are an ideal food for the bowl. Garbanzo, black, pinto, the inimitable Heinz baked beans. I tried them all, and in fact the BonBowl is all I use now for heating beans, sauces, and other simple items. I reheated leftover pasta from a takeout order. I made a rice krispie treat that wouldn’t win awards for presentation but tasted great. I even scrambled an egg.

Less successful was my attempt at making a single-serving portion of a chicken recipe that’s been in my family for generations and is therefore about 150 years old, maybe older. The resulting sad little meal (see above) was probably a combination of a very old recipe, my trying to turn a four-serving dish into a one-serving meal, and the fact that the BonBowl is probably not the ideal gadget for highly experimental kitchen projects.

Which is totally fine, because I don’t think the makers of the BonBowl designed the device for complex recipes loaded with ingredients that have to be combined “just so” in order to create an edible meal.

Rather, the BonBowl seems designed as a way to make simple-but-healthy meals at home quickly and with minimal fuss (or cleanup).

But why, you ask, would I not just buy a hotplate for $30? Being able to cook and eat out of the same dish is one reason. Another is that the induction heating and precision cooking sensors properly cook the food, rather than zapping it to death (microwave) or burning it (hotplate). It’s also safer because rather than an entire hot surface, only the tiny button where the bowl sits heats up.

It’s also versatile. I can’t personally attest to using it in a college dorm room, but it seems ideal for that setting. I can attest to having in the past lived in some NYC apartments with dodgy kitchens, where a BonBowl would have saved a lot of money in takeout fees. These days, the BonBowl is not a necessity, but it’s proven itself a valuable addition to my kitchen and my weekly meal planning.

September 15, 2020

Fighting Consumer Food Waste at Home Means Rethinking the Refrigerator

What’s the most effective way to fight food waste in the home? Take a look at your fridge.

Most consumers at this point are aware of the world’s multibillion food waste problem. A great many more now understand that, at least in North America and Europe, the bulk of that waste happens at consumer-facing stages of the food journey, including our own homes. What we’re less certain of is how to curb that excess.

Researching solutions for “The Consumer Food Waste Innovation Report,” which you can read on Spoon Plus, I came across a number of different methods for reducing food waste in the home. But after sifting through the many storage and preservation options out there, the meal-planning and meal-sharing apps, I’m left wondering if the trick to reducing at-home food waste isn’t just re-envisioning the refrigerator itself.

The appliance hasn’t changed much over the last several decades. But in 2020, the pandemic is keeping more folks at home, we have more information about how much food we’re actually wasting (it’s a ton), and more investment in the food tech sector in general. The convergence of those factors makes now an ideal time to change that point and introduce more innovation into the world of refrigerators. Here are a few ideas:

Smarter Features That Are Actually Affordable

By now, many consumers are at least aware of high-tech refrigerators that can track items placed in the fridge, alert owners when those items are running low, and scan and identify foods to help consumers plan meals and find recipes. LG’s ThinQ and the Samsung Family Hub are two appliances that lead the smart fridge market.

They also cost thousands of dollars, making them out of reach for most consumers. True, having cameras and image-recognition technology inside the fridge is a relatively new concept, so a higher price point is to be expected. But in order for the new applications of those technologies to be most effective, they’ll need to get cheaper. By that I mean, we’ll need to see options for them build into most fridges.

Another option is add-on tech for the fridge. As we note in the report, Smarter makes a device can be retrofitted for any fridge and recognize the items inside. Fridge Eye has a similar device.

Smaller Fridge, Bigger Freezer

“Everyone loses something in the back of the fridge,” food waste expert Dana Gunders told us when interviewed for the report. Her point is that the sheer size of most modern refrigerators means older items will get pushed out of view and forgotten as newer ones are placed in the fridge.

High-tech fixes like the ones mentioned above can help, but the fridge design itself seems ripe for an upgrade. Or downgrade, as it were, since a smaller fridge compartment with a bigger freezer might be a surefire way to reduce food waste. Much of our food, even items like milk and bread, can be frozen until we need to use them. And research shows that things like frozen fruits and vegetables maintain more or less the same nutrients as their fresh counterparts. 

Better Storage to Accompany the Fridge

Back in the 1930s, when the electric refrigerator was just starting to get popular, General Electric sold fridges by promoting the then-newish concept of leftovers to consumers. Along with tips and cookbooks, the appliance-maker sold food storage containers designed to stack up in the fridge and hold leftovers. 

Maybe to curb food waste, we need a kind of rebirth of that concept, this time geared towards curbing food waste and with a high-tech twist. Major appliance manufacturers could team up with startups like Mimica, BlakBear, or Silo to sell smarter storage options — think smart labels and temperature sensors — alongside their appliances. They could also find ways to integrate some of those new technologies into fridge doors, drawers, and other compartments.

For more thoughts on the reinvention of the refrigerator as well as how else we can fight food waste at home, check out the full “Consumer Food Waste Innovation” report at Spoon Plus.

September 14, 2020

Spoon Plus: The Consumer Food Waste Innovation Report

Nowadays, governments, grocery retailers, industries like agriculture and grocery, tech companies, and many others are working to fight food waste at both the local and international level. In the developed world, at least, much of that focus over the last 12 months has been on the consumer kitchen, which is responsible for by far the most food waste in those regions.

This report will examine why so much food is wasted in the consumer kitchen, what new technologies and processes can be leveraged to fight that waste, and the companies working to change consumers’ relationship to both food and waste.

Report highlights include:

  • One-third of the world’s food goes to waste annually. In the U.S. and Europe, the majority of that waste happens downstream, at consumer-facing businesses and in the home.

  • Food waste at home is a three-part problem that stems from a lack of awareness about waste, inadequate information and skill sets around home cooking, and the convenience economy driving consumer behavior.

  • Grocery store shopping, current recipe formats, inconsistent date labels, and a lack of smart storage solutions for grocery purchases and restaurant leftovers are the main drivers of at-home food waste.

  • The refrigerator itself may be one of the single biggest contributors to food waste. Moving forward, appliance-makers will need to consider overhauling the appliance’s entire design to help consumers fight food waste.

  • Solutions for fighting food waste will come from a range of different players. For tech companies, areas of focus will include more smart appliances and more tech-enabled storage systems as well as meal-planning and meal-sharing apps.

Companies profiled in this report include LG, Samsung, Vitamix, Smarter, Ovie, Bluapple, Mimica, Blakbear, Silo, Mealhero, MealBoard, Kitche, No Waste, Ends & Stems, and Olio.

Introduction: The Size of the World’s Food Waste Problem

In 2012, the Natural Resources Defense Council (NRDC) released the first edition of its now-famous report, “Wasted, How America Is Losing Up to 40 Percent of Its Food From Farm to Fork to Landfill.” That report proved to be a groundbreaking look at the inefficiencies in the U.S. food system that lead to massive amounts of food waste from the farm all the way into the average person’s kitchen. 

The report also proved to one of the biggest catalysts for change in recent years. Since its publication, the U.S. Department of Agriculture and the U.S. Environmental Protection Agency announced federal targets to cut food waste by 50 percent by 2030 — the first goal of its kind in the U.S. Similarly, the UN’s Sustainable Development Goal (SDG) Target 12.3 seeks to “halve global food waste at retail and consumer levels, as well as to reduce food loss during production and supply.” As NRDC noted in the second edition of “Wasted,” published in 2017, food businesses have made commitments to reduce waste, and 74 percent of consumers polled say fighting food waste is important to them. Most recently, the Consumer Goods Forum launched its Food Waste Coalition that aims, in part, to support SDG 12.3 by focusing on consumer-facing areas of food waste like home and retail. And these are just as sampling of the countless efforts happening on both international and local levels in the war on food waste.

Even so, the oft-cited figure, that one-third of the world’s food supply goes to waste, is as relevant now as it was nearly a decade ago when NRDC first published its report.

In 2020, food waste is a multibillion-dollar problem with environmental, economic, and human costs that grow more urgent as the world advances towards a 10-billion-person population. The United Nations’s Food and Agricultural Organization (FAO) estimates food waste’s global carbon footprint to be 3.3 billion tons of CO2 equivalent of greenhouse gases, and that economic losses of this food waste total $750 billion annually. The United Kingdom’s Food Waste Recycling Action Plan (WRAP) notes that keeping food scraps out of landfills would be the equivalent of removing 20 percent of cars in Britain from the roads. Meanwhile, over in the U.S., rescuing just 15 percent of the food we waste could feed 25 million Americans each year, or well over half of the 40 million Americans facing food insecurity.  

Worldwide, different regions waste food in different ways. UN estimates show that per capita waste by consumers in Europe and North America totals to 95-115 kg/year. That number drops significantly, to 6-11 kg/year, in sub-Saharan Africa and South and Southeastern Asia. Overall, 40 percent of losses occur at post-harvest and processing levels in developing countries. Not so in developed nations, where over 40 percent of food waste occurs at retail and consumer levels.

Given the enormous amounts of waste occurring at the consumer level in Europe and North America, it makes sense that recent efforts towards fighting food waste now go towards understanding how and why food gets wasted downstream, at grocery stores, restaurants, and, most importantly, within consumers’ own homes.

The full report is available to subscribers of Spoon Plus. To find out more about Spoon Plus, click here. Use discount code NEWMEMBER to get 15% off an annual or monthly subscription. 

September 11, 2020

“Alexa, Look Into My Eyes”: New Prototype Combines Human Gaze with Voice Control to Help You Cook

There’s no doubt that voice control interfaces like Alexa and Google have had a huge impact on the way we search for recipes, access our appliances and add things to our grocery lists.

But what if that voice assistant had a contextual understanding of where you where looking when you are cooking the evening meal?

That’s the big idea behind a new prototype from Synapse, a division of Cambridge Consultants. The new Hobgoblin technology concept utilizes machine vision to gather information about where a person is looking when issuing a voice command and applies that information to the cooking experience.

From the project page:

We have been exploring the use of computer-vision based sensing as context, and for this cooktop demonstration we augmented the VUI using gaze tracking to make what feels like a magical interaction. The cooktop infers which burner is being addressed in a voice command by using its camera tracking to know which burner you’re looking at. This way, when the system detects a person standing in front of it looking at a burner, commands can omit the burner designation, e.g. “turn that burner on,” or simply saying a level like “medium high.”

In the concept video, a user is cooking and says “Alexa, turn up the heat.” Using a camera that is built into the cooktop, Alexa is able to infer that the user is cooking because they are looking at the cooktop.

There’s no doubt that the ability to combine contextual understanding of what is happening in a room to power commands given to digital assistants like Alexa could create much more powerful potential “smart kitchen” user scenarios. One could easily imagine combining other information to create more contextually relevant experiences, including facial recognition to, for example, apply a personalized knowledge base that understands a person’s cooking capabilities or their favorite recipes.

You can see the Hobgoblin demo in action below:

Hobgoblin Smart Appliance Interface | This New User-Interface Tech Isn't Just for the Kitchen

August 28, 2020

Knock-Knock. Who’s There? LG’s New InstaView Oven with Air Fryer Now Available

I don’t want my current refrigerator to break, but if it should happen to accidentally fall out of a second story window, I know what I’ll replace it with: The LG InstaView fridge. The InstaView fridge comes equipped with knock-on technology that lets you see what’s inside by knocking on its surface, without ever having to open the door.

Now it looks like my current oven may become another victim of a precipitous and totally accidental defenestration. LG announced yesterday that its new InstaView Ranges with Air Fry, also outfitted with the knock-on technology, are now available for purchase nationwide.

LG said in this week’s announcement that it’s sold more than 1 million units of its InstaView fridges, and now we’ll see if the ovens prove equally popular. Like the fridge, the new LG oven lets you peek inside simply by knocking twice on the glass. From the press announcement:

Simply knock twice on the oven’s glass window to illuminate the interior and visually monitor cooking progress. And if you’re hands are full or dirty, the range will light up if gently tapped twice with an elbow, knee or even foot.

Aside from the “neat-o” factor of the InstaView, there is a practical application. Being able to check on your dinner without opening up the door means all the heat stays inside the oven and doesn’t escape. And sure, just about every oven comes with a light switch to do the same thing, but come on! This is so much more fun.

In addition to the knock-knock, the new LG ranges also come with the popular Air Fry option, so you can brown and crisp food without the need for a separate countertop device.

There are also a number of smart features such as remote monitoring and control of the oven via the LG ThinQ mobile app, as well as recipe and guided cooking functionality via SideChef, Innit, and Tovala integrations.

The LG InstaView ovens can be purchased now and cost between $899 and $1,299 depending on the make and model.

July 6, 2020

Aspara’s High-Tech At-Home Farm Launches in the U.S.

Hong Kong-based Aspara, which makes high-tech, tabletop-sized farming units for homes, is now shipping devices across the U.S. through retailers like Home Depot, Wayfair, and via its own website.

The Spoon flagged Aspara back in January as a company to watch in the up-and-coming at-home farming space because of the device’s small size, lowish price point, and approach to hydroponics. At the time, the company was selling its system, which can fit easily on a countertop, to customers in Hong Kong and in very, very limited quantities via Amazon to other parts of the world.

This official U.S. launch makes the device available to all U.S. consumers. Speaking on the phone today, Rob Alexander, the Owner of Conducted Sales, the sales agent for Aspara in North American markets, said that Aspara has another eight retailers in the works, though he couldn’t at this point use specific names. 

High-tech, hydroponic farms have historically been the territory of industrial-scale indoor farming companies — the AeroFarms and Plentys of the world. But following this past January’s CES show, both major appliance makers like LG and Miele along with smaller startups began to heavily publicize a new kind of indoor farm, one created for the at-home consumer. These devices are typically quite small and meant to feed a single household, rather than supply a grocery retailer. 

Alexander said Aspara’s homegrown system differs from others on the market in the way it tackles the hydroponic element of the farming. It uses what he calls an “ebb and flow” design, where water for the plant roots is constantly replenished from the side unit (see image above), making the water supply easier to refill than many at-home farms. Aspara’s also has sensors that determine nutrient levels in the water, the current level of humidity in the air, and whether a plant is getting too much light. An accompanying app notifies the user when any of these elements need attention.

“It’s trying to give you feedback to create the optimum growing environment,” Alexander said.

Another differentiation: the device is repairable. While that might first sound like a weird selling point (no one wants to buy tech that might break), it actually speaks to how seriously Aspara is pursuing the idea of making its high-tech grow system the kind of kitchen appliance that’s on par with a dishwasher or refrigerator. You don’t throw out a dishwater the second something goes wrong. In the same way, Aspara users can replace parts like sensors and light canopies, rather than having to go out and buy a whole new farm.

The company’s approach recently won them the Green Product Audience Award. 

Price-wise, Aspara is on the lower end of the at-home farming spectrum. The device goes for $349 right now at Home Depot online.

Of course these days you can’t have a conversation about at-home food production without brining COVID-19 up. Since Apsara wasn’t available to North Americans at the height of shelter-in-place mandates, the company wasn’t measuring demand for its product in that region. However, Alexander told me they did see a spike in Hong Kong, where the device has been available for some time. 

My guess is that with the product available Stateside, that demand will surface quickly. Other at-home farming systems have seen huge jumps in demand recently as the pandemic, panic-buying sprees, and other factors have made many consumers question their total reliance on the traditional food supply chain.

Next up, Aspara wants to do a widespread launch in Canada, and also broaden the types of plants its system can grow to include other types of plants, including fruits and vegetables. 

June 11, 2020

CKBK, the Spotify of Recipes, Launches Guided Cooking with NEFF Partnership

Recipe subscription service ckbk announced this week that its guided cooking features are now integrated with the NEFF Home Connect platform, allowing users to control the NEFF N 90 oven directly from select recipes.

The partnership between ckbk and BSH, NEFF’s parent company, was announced last September. In an press release sent to The Spoon, ckbk said its subscribers can now choose from one of 2,000 Home Connect recipes and send the correct temperature, time and cooking method directly to the NEFF oven directly from the app.

The integration also works in reverse, so users can select a mode from their N 90 oven and be presented with a list of recipes specifically for that mode.

As part of the launch, NEFF is throwing in a three-month trial of ckbk for customers who buy a WiFi-enabled N 90 NEFF oven. That free trial extends up to six months if the oven is synced with the Home Connect app.

While the ckbk/NEFF partnership has been in place for months, the guided cooking space has seen some renewed interest lately in part because of the COVID-19 pandemic. People sheltering in place were cooking more and companies like Hestan made its Hestan Cue Cooking School available for free back in March. And earlier this week, Drop announced $13.3 million in funding for its “kitchen OS” software.

Will interest in home cooking continue as quarantines let up? Studies show that despite re-openings, consumers are still reluctant to go back into restaurants, so we won’t be abandoning our kitchens quite yet. And there are a lot of people out there who would probably still welcome some high-tech guidance with their cooking.

June 11, 2020

Innohome Strikes Deal With Electrolux To Bring Kitchen Fire Prevention Tech to US

Finnish startup Innohome, a maker of fire prevention technology for kitchens, has announced a supplier agreement with Electrolux to bring the company’s products to North America.

As I’ve written before, cooking equipment is the leading culprit when it comes to home fires. Nearly half (46%) of home fires in the US are started in the kitchen.

And the biggest cause of kitchen fires is unattended cooking, something many of us have done in this era of constant distractions.

Unlike the typical approach in the US that focuses on alerting us about a fire once its already started, InnoHome and similar products focus on preventing the fire before it starts by shutting off the stove when it senses a possible fire.

InnoHome has had significant success in Europe, particularly Finland, where the government encourages installation of fire prevention equipment. To date, the company has sold 400,000 of its fire prevention products into homes.

According to InnoHome’s head of North America, Eero Vartiainen, the first product Electrolux will bring has been optimized for the North American market.

“We have tested and tuned our products to meet the wide-ranging needs of the North American kitchen,” said Vartiainen, “and the first solution will be a smart sensor that alerts when the cooking surface gets too hot too fast or the temperature is unsafe.”

The product will likely be based on similar technology from InnoHome’s flagship product, the SKG5010, which includes a sensor and a control unit. The battery powered sensor is installed in the overhead in the cooker hood, and the control unit, which plugs into a home’s power supply, cuts off the power to the stove if a fire risk is detected.

Vartiainen also hinted that the Electrolux rollout will leverage smart home technology, which makes me wonder if we could eventually see some voice control or alerts through integration with Alexa or another voice assistant.

Back when I interviewed Vartianen in 2017, he hinted this type of integration was on their roadmap:

“Products like Amazon Echo and Google Home are giving every consumer an option to add other products, thus, making our homes more accessible through voice-controlled or other connected technology,” said Vartianen. “Fire prevention systems, such as Innohome’s StoveGuard, will integrate with these platforms and will allow customers to get real-time updates on the status of their cooking equipment.”

Hopefully we’ll know soon. Vartianen said the company will have more announcements in the near future.

April 30, 2020

I Attended a Techstars Virtual Demo Day and It Was Actually Pretty Good

One of the hardest parts for me personally about COVID-19 has been watching my son lose a big part of a senior year in high school. Daily zoom lectures are no replacement for the camaraderie and celebration of wrapping up twelve years of a primary school education, and the cancellation of graduation ceremonies is a particularly difficult pill to swallow for young adults and their families who’ve waited a lifetime to cheer the receiving of a diploma.

I imagine those participating in startup accelerators may be experiencing a similar feeling. While it may not be the same as replacing the culmination of twelve years of primary education, the 12 or so weeks spent in an accelerator are intense and life-changing for all involved and, like with my son’s high school, many of those days and the final “graduation” have been swapped out for virtual facsimiles.

Which is why I decided to attend the recent BSH Appliances/Techstars Future Home Demo Day. I’d had the chance to attend the “graduation” of the first cohort of this same accelerator in person a year ago in Munich, so I figured I’d have the proper context to see how this virtual demo day compared to the real thing.

The accelerator cohort spent the first six weeks together in Munich, but the decision was made in mid-March to send everyone home and conduct the rest of the accelerator time virtually, including this final virtual demo day. Last year, each of the 10 groups of founders packed into a Munich movie theater and, over the course of the next couple hours, gave polished pitches about their companies as friends, mentors and potential investors cheered them on.

Curie London cofounder Dan Tang describes her startup via Zoom

This year, the event was held via (you guessed it) Zoom, where an initial kick off with comments from the accelerator organizers, and from there each founder would give a quick description of their company. The fuller pitches, the ones that essentially replaced the ones given at demo day in Munich, were pre-recorded so they would, as BSH’s accelerator organizer Tibor Kramer explained, “avoid any issues with streaming.”

The inital kickoff in Zoom was pretty fun. Despite presenting from their own homes virtually, I could sense the founders and the accelerator organizers participating really were happy to see each other and they all cheered each other on and fondly called each other by their nicknames when each took over and gave a brief intro to their company.

At last year’s event, many in the audience held a glass of wine or a beer in hand as they cheered along the founders from their seats. This year, many of the founders and accelerator participants cheered each other along with a celebratory beer or glass of wine as they sat in front of their computers.

Attendees file into a Munich movie theater for the Future Home 2019 Demo Day

After the demo day kickoff, attendees were encouraged to spend the next hour watching the pre-recorded pitches and then drop into private web video chats with each founder team to ask questions and congratulate them. BSH invited me to drop into a few of these meetings and ask questions so I did.

In total, I dropped in to meet four of the founder teams individually and each one seemed excited about graduating and the future despite the obvious differences in today’s landscape. Some admitted that there were definitely some challenges with going virtual, with a couple pointing to the time zone differences as the biggest struggle for them as they tried to participate remotely during Munich business hours from places as far-flung as Bangalore.

“One big change was time zone management,” said Saakshi Jain, cofounder of Zelish a kitchen and meal planning app startup. “We are in a very different time zone that everyone else and it was very late for us.”

Another big difference was the loss of some of the exchanges that are only possible in-person.

“When you’re there with the other founders you really build this strength with the cohort that is hard to replicate in a virtual setting,” said Mihai Hogea, cofounder of Pepper, a voice-powered nutrition & diet management startup. Hogea gave an example of how the accelerator organizers took his cofounder (and brother) Andrei to some Munich brewhouses to celebrate his 30th birthday.

Overall, however, I found my first accelerator virtual demo day enjoyable and pretty informative. I was able to spend more time with each founder I wanted to chat with and felt I found out more about their companies than I would have in an in-person setting, in part because I was able to ask them questions and take some notes on my computer which, it goes without saying, would have been somewhat awkward in-person at a Munich movie theater.

For the founders, I think they also found it enjoyable, but I still think they would have preferred to be drinking beer in Munich. All of them told me the first six weeks spent in person really allowed them to bond and helped make the final half of the accelerator more productive and enjoyable, despite being virtual.

For future accelerators, I imagine the same success will depend somewhat on how much in-person time the cohort gets. And, hopefully next year, the third cohort of this accelerator will be able to get together in Munich and pitch their companies in a dark Munich movie theater.

April 27, 2020

Attention Nana and Pop-Pop: Facebook Portal Adds Recipe App SideChef

Over the past few years, the Amazon Echo Show has become extremely popular as a smart assistant for the kitchen, allowing consumers to quickly access recipes, watch videos, and connect to smart devices.

The Facebook Portal, on the other hand, has largely languished since its release in late 2018 as consumers resisted adding a video-enabled device to their homes from a company that has proven an unreliable steward of their privacy.

However, with the arrival of COVID-19, it seems like the Portal may finally be getting a little traction from its most reliable demographic (seniors) as many of the homebound silver-haired set looks for ways to connect with family during quarantine-times. And now, they can get in on some of that cooking action, too, as Portal added the SideChef smart recipe app to its store last week.

From the SideChef announcement:

SideChef’s signature “smart recipe” format ensures a seamless cooking experience for home cooks of all skill levels with its easy-to-follow guided video recipes, which has been adapted to also fit the screen size for Portal devices.

While the cooking guidance on a kitchen screen is a nice feature to have, I suspect it may be the integration with AmazonFresh that might be a bigger selling point for seniors. My own 70-something mom started using online grocery for the first time during the pandemic, and I’m sure she’d love to add items to her shopping list and order while working in the kitchen.

While the Portal does have Alexa built-in, I’m not sure if the Portal’s Alexa integration connects to Amazon’s delivery service via SideChef (SideChef does work with Alexa on native Amazon devices). If that is the case, it might just the recipe to sell my own Alexa-loving mom on putting a Portal in the kitchen.

For SideChef, Facebook is yet another partner in a long list of integrations for the guided cooking and smart kitchen app over the past few years including Samsung’s Bixby, Amazon Fresh (as mentioned), and GE/Haier to name a few.

According to SideChef, the app is available now for the Portal Mini, Portal, and Portal+.

April 15, 2020

Join Us and Seattle Food Geek for a Free Virtual Workshop on Building Next-Gen Kitchen Tech

Back when I learned Scott Heimendinger (aka the Seattle Food Geek) was leaving Modernist Cuisine, I immediately wondered what he was going to build next. After all, Scott is the guy who basically invented the consumer sous vide circulator, arguably the biggest kitchen cooking creation the last decade outside of the Instant Pot.

While Scott plans to keep much of what he’s building under wraps for the time being, that won’t stop me from trying to pry as much info as I can from him next week when he welcomes us into his home workshop to show off how he thinks about and prototypes next-generation kitchen technology.

We’ll also be joined by Larry Jordan, a long-time chef and kitchen tech maker who is known for bringing crazy cool ideas like a connected salumi maker to life.

If you’d like to join us for an interactive conversation and get a peek at both Scott and Larry’s workshops as well as into how they innovate and prototype and innovate new kitchen tech, you’ll want to join us next Tuesday April 21st for our live interactive event, Building The Future Kitchen: Rapid Prototyping Your Way to A Next-Generation Kitchen Product.

Come armed with questions and ideas for Scott and Larry to react to because we’re going to set aside plenty of time to take them. And who knows, maybe you can tease a secret or two out of Scott or Larry about their next big idea.

Sign up today!

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