Category: Smart Kitchen Summit
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Super nutritious noodles. Cricket-based seasoning powders. Edible spoons to replace single-use plastics. Chewing gum that’s actually good for you. These are just some of the awesome companies that pitched at the inaugural SKS 2019 Future Food Competition last month. Check out the video below to see the 8 finalists describe their company and explain why…
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When you envision a company that’s “disruptive,” you probably picture young startups tinkering away in a garage. But major food corporations also want to earn that title and keep a pulse on the newest consumer trends. So how do large organizations that have been around for decades and span continents stay fresh and new? That’s…
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When you hear the term alternative proteins, your thoughts likely jump to plant-based foods, or maybe even cultured meat. But there’s actually a third way to create high-protein meat alternatives without plants by leveraging a relatively old technology, and that is fermentation. At SKS 2019, Dr. Lisa Dyson of Air Protein, Perumal Gandhi of Perfect…
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Food waste is a pervasive issue in the food system, one that strikes up and down the supply chain. But not everyone realizes that roughly half of all food waste occurs not in restaurants or on the farm, but in the average consumer’s kitchen. Seems like something that tech should be able to fix, right?…
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Here at The Spoon we often write about funding news for new food tech companies: how much they’re raising and what they’ll do with the money. But what about the investors who are allocating these funds? How do they decide which ventures are worth investment? We gathered four VCs to talk about just that at…
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So you’re a new food startup who wants to level up and get some funding and mentorship. Or you’re a big CPG company who wants to uncover the latest food trends and acquire companies already tapping into them. The answer for both quandaries might be food accelerators or incubators. Key word: might. At SKS 2019,…
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Wired’s Joe Ray made waves last month when he wrote a piece stating that the smart kitchen is actually pretty dumb. We argued that the smart kitchen isn’t dumb, it’s just in its early stages, and that there’s a lot of ways that connected devices can actually make cooking easier and more frictionless. Given the…
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Ask almost anyone in the food space about the biggest trends they’re seeing, and odds are they’ll mention one thing: plant-based. From meat to dairy to eggs, plant-based alternatives to traditional animal products are becoming more and more commonplace — and tasting better and better. Considering the ubiquity of plant-based dining, we invited a few…
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When you think about it, the basic design of a kitchen hasn’t changed much in the past 50 years. Most of them have a fridge, a sink, cabinets, a stove, an oven, and counters. Sure, there’s been innovation around smart appliances, but the layout of the kitchen itself has essentially remained the same. But it…
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What’s next for the smart kitchen? What sort of new appliances will be gracing the countertops of the future, and what sort of technologies will power them? In short: What will it look like to cook at home in the future? That’s exactly the question one of our panels tackled at SKS 2019. The discussion…
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You might think that in order to make a perfect cocktail or figure out your healthiest foods, you need to channel the mind of a mixologist or nutritionist. But what if it’s more useful to get into the head of a data scientist, instead? That’s what Marc Drucker and Jacques Moore of Drinkworks, which makes an…
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Say you’re developing a new barbecue potato chip. You’re using spices from McCormick, which has not one, not two, but over 100 types of garlic flavoring. How do you decide which garlic(s) to use, and in which combinations, to make the best product for your target demographic? That’s where artificial intelligence (AI) can help. Last year,…
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