Category: Deep Dives
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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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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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Six years later, his company Future Meat Technologies regularly makes news for reaching ever lower price milestones for his cell-based chicken. And according to Nahmias, he’s only getting started. The following is my full conversation with Nahmias. Subscribers to Spoon Plus can get access to this full interview. You can learn more about Spoon Plus…
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By “in the future,” he didn’t mean next year. Anyone who keeps an eye on the cultivated meat industry knows there are many, many hurdles to leap before we’re eating cultivated Big Macs. For companies actually making the products and/or accompanying technologies, there’s still much to do around improving growth media, bioprocess design, and many…
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“Ordering was becoming something of a commodity,” Adam Brotman, CEO of Brightloom, told me over a recent video chat. Data, he said, is “a bigger, more interesting opportunity than just ordering, so we decided to focus on just the opportunity to design an easy to use affordable data science as a service.” But information about…
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Among the things in the restaurant industry COVID-19 changed forever, businesses’ relationship to technology is a big one. Historically, many restaurants have been slow to adopt much, if any, technology for their day-to-day operations. That worked so long as the bulk meals served were going out to dining rooms. When the pandemic shut those down,…
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This interview video and transcript is available to Spoon Plus subscribers. Learn more here about subscribing to Spoon Plus.
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The ghost kitchen, which had already an emerging trend prior to the pandemic, has fast become one of the most talked-about concepts in the restaurant business in 2020. Industry players ranging from well-established chains to food delivery specialists to new ghost kitchen operators are experimenting with new ghost kitchen and virtual restaurant models. To explore…
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But if you want to making a next-gen protein, there’s a good chance you’re going to have to raise millions of dollars in venture funding to build out your own bio-manufacturing factory. Why? In large part because the platforms for creating fermented or cultured food products products at scale haven’t existed to the same degree…
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McCarty points to rapid attitude shifts towards cannabis (McCarty and Campbell were executives at cannabis startup Dosist prior to HI) in recent years and think a similar shift could be coming for crickets. In cannabis, “you’re seeing a massive of stigma shift that I’ve never seen having anything in that space, at that scale, and…
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He ran a company called SideChef, which made a recipe app, while it was early days for connected appliances and step-by-step guided cooking, Yu was already looking for opportunities to take his recipe app and use it as a central command system for appliances. It was just six months later Yu was on stage at…
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In this panel session, you’ll hear insights how how everyone from small operators to the country’s biggest QSR chains are using technology to improve operations, make their kitchens safer and to help roll out new menus in real-time. Here are Jenn Marston’s take-aways from session: More automation. Back of house automation isn’t just about robots…
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