Category: Spoon Plus
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Below are the full session from SKS 2025. The State of Consumer Kitchen Innovation Speakers: Scott Heimendinger (Seattle Ultrasonics), Kai Schaeffner (Former CEO of Thermomix North America), Michael Wolf (The Spoon) What is the state of innovation in the consumer kitchen? How will new technologies change things? Watch on Vimeo The Future of Food Innovation…
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“But the really important story is not about 51% acquisition. It’s more about we are acquiring their robotics business,” said Ha. “Among LG conglomerates, we’re the ones who’re going to carry on with the robotics business globally. And that’s, I think, the really major news item.” That Bear was inheriting LG’s robotics business was hinted…
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To hear what’s happening in the world of 3D food printing, The Spoon brought together some of the leading thinkers in the world of food printing for a conversation about the current state of this nascent market. We discussed the current and future outlook for software-controlled printed food, beverage printing, meat printing technology, food printers…
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We also heard from entrepreneur and restaurant operator Andrew Simmons, who is reinventing his neighborhood restaurant with digital technology and robotics. Atish Aloor told us how his company CloudChef is creating a way to digitize the chef and building an operating system for repeatable, high-quality cooking. Mark Oleynik of Moley and Khalid Aboujassoum of Else…
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The summit included the following panels: The Potential Applications of Generative AI – Speaker: Neil Sahota (UN AI Advisor, former IBM Master Inventor, Author “Own the A.I. Revolution: Unlock Your Artificial Intelligence Strategy to Disrupt Your Competition” Generative AI & The Future of Restaurants – Speakers: Hadi Rashid (cofounder, Lunchbox) and Matt Wampler (CEO &…
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The first session we will feature is titled ‘The Future of Farming’, a panel which featured experts on gene-edited crops, molecular farming, and vertical farming. The session description: The numerous challenges facing today’s farmers require them to be ever-more-efficient to survive. In this session, we’ll look at how farmers are employing automation, IoT, biotech and…
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Despite all that hard work, we still made time to check out many of the food tech startups making their way to Las Vegas in January and, now, we have included all of that research in the CES Food Tech 2023 Review. Before you read this report, here is a quick note on how we…
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In fall 2022, we asked the question that got it all started: How will the consumer meal journey change over the next decade as technology and innovation around new business models are introduced at every step from farm to consumer plate. The result was a two days full of learning, community and connections at SKS…
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Earlier this month, SimulATE Spring convened the leaders pioneering in food & web3. Now you can watch all the sessions here! The second installment of the SimulATE event series, we explore how the world of web3 will impact restaurants, CPG, ag, community building, and more. Subscribers to Spoon Plus can get access to all of…
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Imagine sitting down at a restaurant to a meal cooked entirely by robots instead of human chefs, would you taste the difference? Or imagine walking up to a sleek vending machine and ordering a bowl of hot, freshly made soup or a tossed green salad. This future is here today as the food robotics industry…
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Here’s the lineup: Building a Crypto Powered Food Future – Amber Case (Unlock Protocol), Chad Horn (Devour Token), Michael Wolf (The Spoon) Welcome to the Foodverse – Supreet Raju (OneRare), Michael Wolf (The Spoon) Jobs in a Web3-Powered Food Industry Amogha Srirangarajan (Carbon Origins), Barry Herbst (The Elliott Group) Case Study: Making an NFT Restaurant…
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Below is a list of the sessions featured at the Restaurant Tech Summit. Subscribers to Spoon Plus can access all of these sessions. If you’d like to learn more about Spoon Plus, you can do so here. The Analyst Outlook for Restaurant Tech Brita Rosenheim (Culterra), Michael Wolf, Michael Schaefer (Euromonitor) Building a Post-Pandemic Restaurant…
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