Category: Reports
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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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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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Allowing robots to handle the last mile of these deliveries could do much to make restaurant and grocery delivery faster, enable those deliveries to occur around the clock, and bring down both labor costs and prices for consumers. Self-driving delivery vehicles could also reduce congestion on city streets and bring more equity to our food…
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Back-of-house processes in the restaurant tend to involve a lot more legacy hardware and closed-loop systems, which present significantly different challenges than those at the front of house. That in turn has created a slower innovation pipeline and less interest from investors. This report will examine current back of house processes and technologies as well…
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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…
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When 2020 began, the ghost kitchen topic poised to be one of the “it” trends to watch over the coming 12 months. Venture capital was pouring into the space, virtual restaurants of all types were popping up, and major quick-service chains were inking deals left and right with ghost kitchen providers. When The Spoon launched…
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Suppliers, especially large warehouse distributors, have several strategies they currently use to extend the lifespan of produce. One is refrigeration. Produce can be stored in cold warehouses to slow down the ripening process and make it last longer. Another is to install vents in the warehouses to remove ethylene, the gas that causes fruit to…
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Thanks to advances in hardware, the internet of things, and food preparation, vending machines today are basically restaurants in a box. They offer high-end cuisine in minutes, require minimal setup time, and have the on-board computing smarts to manage inventory and communicate any issues that arise. With these capabilities, it’s no wonder the vending machine…
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The “first wave” of personalized nutrition is already here. These are companies that use data from wearable devices to track consumers’ weight, exercise quantities, temperature and other factors that can shape food and beverage suggestions. The next step, or “second wave,” on the evolutionary path of personalized nutrition will get even more granular in terms…
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But what about the constant stream of innovators bringing their products to market? Companies big and small from around the world are launching plant-based meat products of their own, trying to carve out a piece of the lucrative pie before the market becomes too saturated. The offerings go far beyond burgers — companies are also…
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This report is available to subscribers of Spoon Plus. If you’d like to see the full report, you can learn more about Spoon Plus here. If you are already a Spoon Plus subscriber, you can read this report by signing in here.
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As we push our planet to its production limits and grow short on resources like arable land and fresh water, we’ll need to create sustainable protein sources to feed the planet. Air protein, though still in its early stages of development, has the potential to radically upend the white-hot alternative protein market while reducing strain…
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