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Is Roku About To Bring Us Shoppable TV Content Featuring Martha Stewart & Other Culinary Giants?

Connected Kitchen, Delivery & Commerce

Last week, Walmart and Roku announced a deal that would allow TV viewers watching streaming via a Roku device to purchase items – including food items – using their remote.

According to the announcement, the new experience will allow customers to click on and purchase items advertised within the “moments of entertainment” (translation: during an actual show and not an explicit commercial), as well as during commercial breaks during ad-supported programming.

The new integration will allow viewers to click on a shoppable ad and proceed to checkout. The customer’s payment information will be pre-populated from Roku Pay, Roku’s payments platform, and then the customer taps “OK” on the Walmart checkout page to place the order. A Walmart purchase confirmation is emailed to the customer.

By taking shoppable commerce to the TV screen, Walmart is going beyond the shoppable integrations the company has previously done through partnerships with SideChef and Tasty. While the rise of video-centric social media platforms is blurring the lines, TV watching (including streaming) typically is a much different experience than time spent in front of our computers doing activities like online shopping.

For Roku, the move builds on an impressive ad business which saw the company garner the bulk of its $734 million in Q1 non-hardware revenue via advertising sales. The core of the company’s ad business is done via its Oneview Platform, which does ad-targeting of consumers based on their viewing behavior and allows Roku to deliver ads interspersed into shows on its own channel and via streaming partners that do have ad-supported content (like, say, Hulu) that open up ad inventory to Roku.

This deal is interesting on its own, but it becomes much more intriguing considering Roku’s recent big bet on original cooking content featuring names like Martha Stewart, Emeril Lagasse, and Christopher Kimball. That news was unveiled in May at Roku’s 2022 NewFronts when the streaming company announced co-production deals with Marquee Brands and Milk Street Studios to produce seven new streaming shows exclusively for the Roku Channel.

Why are the two deals, when considered together, much more interesting than on their own? Because while Roku can theoretically insert commerce-conversion opportunities for Walmart or other partners in ads on other streaming channels, the streaming company can go much deeper with commerce integrations on its channel where it has the full rights to the content and owns all the ad inventory.

Some of those deeper integrations might include in-show shopping moments. For example, imagine watching “Martha Cooks” or “Milk Street’s My Family Recipe” (two of the new shows on Roku TV) and seeing Martha or Christopher Kimball showing off a new holiday recipe. The Roku platform would allow a call to action overlay within the show itself where viewers could click via their remote to view the food items in the recipe, add them to a cart, and a transaction to be completed there on the spot.

While the Walmart and the new show slate are technically different deals, I would be shocked if Roku wasn’t pushing the possibilities around in-show commerce when negotiating with Martha, Emeril and Kimball. Conversely, the timing of the Walmart shoppable ad partnership is giving Roku a premium grocery partner just as the streaming company is beefing up its food and cooking content.

Longer-term, I would imagine other streaming partners like Hulu or even Netflix (which is considering ad content) would be open to enabling in-show commerce on shows on their channel via Roku’s platform. Roku has over 60 million viewers using its platform, giving it one of the largest addressable audiences in the world of streaming. If they can tie all the pieces together and bring more streamer partners on board, the company could position itself as a true TV commerce power player.

The Case for 15-Minute Grocery Delivery is Questionable. So Why Did It Raise So Much Capital?

Delivery & Commerce

For about as long as I’ve been seriously watching the Internet industry, companies have been trying to make a business of home grocery delivery.

It started back in the late nineties when companies like Webvan and Homegrocer raised massive amounts of capital after convincing investors that food shopping would be largely done online in the future.

Webvan would raise almost $400 million in venture investing and another $375 million through an IPO. HomeGrocer raised $440 million in venture capital and almost $288 million going public.

None of it was enough. The two companies would eventually merge and went bankrupt less than a year later.

Of course, some online grocers survived, including some originating in the early days of the Internet. Ocado, conceived in the year 2000, continues to this day and is one of the biggest online grocers (and grocery automation technology companies).

But despite the occasional success story like Ocado, the reality is online grocery shopping is a tough business, one that seems to possibly work as part of a broader omnichannel market approach where grocers like Walmart, Kroger and now, yes, Amazon offer both in-person and online shopping experiences for the consumer. And even Ocado.com is essentially an omnichannel model, partnering in the early days with Waitrose.

Which brings us to the 15-minute grocery category, a model built around hyper-local delivery with distributed micro-fulfillment centers placed in dense urban markets like NYC, Philadelphia, and other locations. Startups in this space focus on convenience, offering a limited set of items, not unlike you might find in a convenience store like 7-Eleven (but usually with a little more fresh food sprinkled into the mix).

The market, which in some ways kicked off with GoPuff’s founding a decade ago, witnessed a whole bunch of new entrants enter the market over the past couple of years, including companies with similarly weird names like Gorillas, JOKR, Fridge No More, Weezy to name a few. These companies feasted on a downright frothy venture capital market, raising a breathtaking $4 billion last year alone:

However, with the worldwide economic climate facing significant uncertainty in the face of decades-high inflation, rising interest rates, and a war in eastern Europe, the easy money spigot has been shut off. As a result, some of these companies are either falling into the deadpool, getting scooped up by other competitors, or like JOKR and Gorillas, attempting to cut costs through layoffs and market pullouts to preserve capital runway as they try to survive what looks to be a long economic winter.

Of course, all of this begs the question: Why did all these startups get so much funding in the first place? As the early online grocers demonstrated, building out a network of stores and warehouses and a delivery infrastructure to get a basket of goods to consumers is an extremely expensive business.

Don’t believe me? This chart from a recent McKinsey report on online grocery shows just how tough the margins are for a standard online grocery business before we even consider the extra costs of accelerated delivery.

For a typical e-grocery business, COGS (cost of goods – i.e. groceries – sold) are the biggest expense, around 70% of a total order. The leftover 30% is eaten up by in-store and pick-and-pack labor, last-mile delivery expenses, and associated e-commerce fees. When it’s all said and done, a typical online grocery order has a negative 13% margin.

Of course, fast-grocery startups might offer slight markups in pricing and also make money through delivery fees (which range from $1.80 to $5 per order) and membership subscriptions, but what’s somewhat surprising in retrospect is that fast-grocery companies don’t have drastically different pricing or fee structures compared to that of traditional e-grocery prices.

Beyond the negative marginal profit of each order, the biggest expense driver for these companies and what likely ate the lion’s share of the billions of dollars in the collective capital runways is the buildout of their fulfillment centers and dark store networks. Being fast requires lots of points of presence to be within a 15-minute delivery window (or shorter, since fulfillment and delivery driver load-in takes at least a few minutes once the order comes through), which means lots of construction, equipment and technology costs.

Indeed, the venture community must have seen something here in a business – online grocery delivery – that has shown itself to be historically unprofitable. My guess is the rationalizations for writing these large checks fell in the following categories:

Customers will pay for convenience: We’re living busy lives and sometimes we just want what we want. If someone can get me a six-pack of beer, a steak, and a bag of chips to my house in 15 minutes, I’ll choose that option.

The pandemic changed the game and converted us into an e-grocery nation: In the early days of the pandemic and throughout 2020, we saw unprecedented conversion rates to online grocery as many consumers were forced to use it for the first time. Surely once they went e-grocery, customers wouldn’t return to the old way of doing things.

The siren song of the giant TAM: Food is a huge industry. I’m sure pitch-deck-making founders convinced investors they could convert a large enough percentage of food shopping customers to their business to take home a healthy percentage of the total available market (TAM) in the long run.

Long-term, technology & automation would drive costs down: I am sure many fast-grocery startup founders thought if they could just amass a large and loyal user-base, they could apply technology and automation to bring down the costs and increase margins as they moved past the large-scale infrastructure buildout of the early years.

These rationales for the fast-grocery business may make sense in a vacuum, and I am sure the impressive growth of early-growth pioneers like GoPuff helped convince many startup founders and eager investors there was some long-term gold to be found in those fast-grocery hills. But therein lies the problem: a closer look at these prospective businesses and anticipation of changing environmental factors – both in the form of the global macro-economic situation and the rise of competitors with built-in cost advantages – should have been enough to turn away some of the investors who jumped into this space.

Consider the e-grocery boom of 2020. While many of us thought that the rapid adoption of e-grocery would likely have some staying power even as the pandemic faded, it was never clear how just how much an average e-grocery shopping consumer would buy online once they had the opportunity to head down to their corner grocery store or load-up on staples at their warehouse store. From the looks of it, many consumers are returning to their local stores.

As for the promise of convenience, even if we assume sub-hour delivery time does offer some value to consumers, that value is reduced if there is a convenience store on the corner where one could just go pick up the goods instead.

And, say, a customer did occasionally use these services, was there any reason to assume they would continue to be that impatient? Amazon and Walmart often can usually deliver within an hour or two. Customers who want something quicker can always use a DoorDash or another food delivery app to get something to you quicker.

In reality, these adjacent competitors should have been the most significant reason investors stayed away from this space. These companies are all logistics-optimized, well-capitalized businesses that are eyeing the same TAM of the newer entrants. They also have legacy businesses with which they’ve built customer lists in the tens of millions in some cases.

We’ll see more consolidation of this market, and my guess is one or two of these startups have a chance to emerge on the other end as long-term survivors. With its early start and a warehouse network that’s largely built out, GoPuff looks like it could have enough of a customer base and capital in the bank to weather the storm. Gorillas, having just raised $1 billion late last year, may have sufficient runway if they can manage their burn rate through the downturn.

But no matter how this market shakes out, investors will be much more hesitant to sink capital in this market, particularly for companies with no discernible differentiation. Long-term, my guess is we might be talking about the fast-grocery boom of the early 20s for the next decade or more as a cautionary tale of a venture-capital fever investing, at least until the next boom cycle causes us to forget the lessons of the past once again.

Fellow, Maker of Specialty Coffee Gear, Raises $30 Million Series B

Connected Kitchen

Fellow, a maker of specialty coffee gear, announced today they had raised $30 million via a Series B funding round led by Nextworld Evergreen.

The San Francisco-based company, which has made a name for itself with its somewhat pricey design-forward coffee-making gear, was started by founder and CEO Jake Miller in his dorm room at Stanford where he began work on a coffee steeper that raised close to $200 thousand on Kickstarter.

Since those early days, Miller and his team have launched a family of coffee and tea gear, ranging from French presses to kettles to insulated coffee mugs. The company, which has gained a following among baristas and celebrities for its sleekly designed Stagg EKG kettles (and also influenced a dozen or more knockoffs), also sells coffee beans via its website and has opened a flagship retail store in San Francisco.

Fellow CEO Jake Miller

I first connected with Miller in 2017 when he showed off the Stagg Kettle and pitched his company at the Smart Kitchen Summit. I sat down with him yesterday to talk about his company and plans moving forward.

The home coffee gear market has a rough space for some startups, yet Fellow has been able to grow. Why do you think you’ve had success while others have struggled or gone out of business?

I do think a big part of our success was our “failure” to raise venture capital back in 2013. With limited cash, we had to be incredibly thoughtful about our product roadmap. Not only did we have to understand the appeal and market size of our products, but we had to be very honest with ourselves about the likelihood of us actually delivering a product that customers would love.

For example, although a tiny market, we had high confidence in our ability to launch the best pour-over kettle in the world with a small team and limited resources. In 2013, if someone would have handed us $5 million I think there is a good chance we would have bit off too much and wouldn’t have been able to deliver. It’s exciting to sit here today with the experience of the past 9 years and now the confidence/ability to deliver on the big stuff moving forward. 

What do you plan on using the funding for?

With the capital from the fund raise, we are going to build the team out further so we can run even faster in product development, coffee, and major distribution expansion, including international and our Fellow-owned retail stores. Our second store in Venice, CA opens in August.

The consumer hardware space has changed pretty dramatically since you launched almost 10 years ago, and crowdfunding is one of the aspects that has gotten harder (due to lots of high-profile failures). Would you crowdfund today if you were starting a company or take a different path?

I’m incredibly thankful to the thousands of backers who have supported Fellow through multiple products. The connections we’ve made with our early supporters is priceless. So yes, I think if done right, with the right intentions and expectations, I would absolutely use crowdfunding for a new company today. And, who knows, maybe Fellow goes back to crowdfunding for one of our future products! Even though we don’t need the cash for development today, the insights and feedback we get from our backers is essential to our success.

When you started designing your first product while still at Stanford, did you think you’d be building a consumer products brand long-term?

From day one, my goal was to launch a brand that had real permanence. I often talk internally about my dream of building a 100-year company. So, the desire was there. However, when I think back to 2013 at Stanford sitting in the Launchpad class at the d.School, my big dream was to have 10 employees who were passionate about product design. Now, all of the Kardashians have a Fellow Stagg EKG and it’s also being used by world champion brewers. Fellow today is far more than I ever imagined, but what is exciting is that I truly believe we are just getting started. 

Do you see Fellow expanding beyond coffee/tea hardware in the future?

At some point, yes. But, not today. There is still so much more our customers are asking us to do within coffee. However, at some point in time our customers will ask us to move into other categories in the kitchen. We build beautifully functional tools for the home barista today, and we’re excited to build beautifully functional tools for other passions in the kitchen in the future.

You were a Smart Kitchen Summit startup showcase finalist in 2017.  Do you have any memories from that experience you can share?

Yes! I remember pitching on stage alongside so many other great entrepreneurs. That was a real treat for me. Additionally, I remember seeing the other brands and products at the event and feeling inspired. Talking to other founders at SKS helped me to internalize the value that technology can create in the kitchen. 

Picnic’s Pizza-Making Robot Heading To Five College Campuses This Fall

Robotics, AI & Data

Seattle-based Picnic Works announced today that its Pizza Station robot will be heading to college this fall as part of an expanded pilot program with college food service company Chartwells Higher Education. The pilot will include five colleges: Texas A&M, the University of Chicago, Missouri State University, Carroll University, and Indiana University – Purdue University Indianapolis.

The rollout of the pizza robot follows a successful eight-week pilot of Picnic’s Pizza Station at Texas A&M. According to Picnic, during the initial pilot, the robot at Texas A&M made over 4,500 pizzas and enabled the kitchen staff to reallocate 8 hours of kitchen worker time per day to other tasks.

The origin story of Picnic’s enrollment at Texas A&M goes back to COVID when Chartwell’s district executive chef Marc Cruz couldn’t find enough workers to staff the pizza makeline and often found himself in the kitchen making pizza by himself. After someone at food service supplier Rich’s suggested that Cruz and his team check out Picnic, it wasn’t too long before the startup installed its robot in College Station, Texas.

The Chartwell deal is a smart move for Picnic and is another sign that the battle to lock up partnership deals with large food service management companies is heating up. Earlier this year, we wrote about Dexai’s trial with Gordon’s and have been covering Kiwibot’s deployment of over two hundred robots across ten campuses through partner Sodexo. Chartwell operates over 300 college and university “dining environments,” so it’s not hard to see how the business could grow over time for Picnic if they achieve similar results in the new additions under the expanded pilot this fall.

The Chartwell deal follows news of Picnic’s partnership with Speedy Eats, a Lousianna-based startup that builds automation-powered restaurants-in-a-box in parking lots and other locations. The company is working with Picnic to incorporate the Pizza Station as part of their automated kitchen setup.

Here Are Four Tech-Powered Lunchboxes That Might Help You Fight Lunchflation

Foodtech

Everything is getting more expensive lately, and food is near the top of the list.

For those of you who work outside of the home (and don’t have free and tasty food as a work perk), you’re probably trying to figure out how to fight the suddenly very real problem of lunchflation. The easiest and most obvious way is to pack your own lunch, but often times food tossed in a brown bag or a plain old lunchbox (Evil Knievel or otherwise) doesn’t stay warm or cold enough or whatever needs to be done to optimize freshness.

Luckily for you, we live in an era of feature-packed lunchboxes. Models with everything from temperature zones to hydro flasks to stackable compartments and more give everyone from school kids to lunch-toting nine-to-fivers an abundance of options for bringing a meal along for the day.

And things are about to get even better. A new generation of tech-powered lunchboxes is on its way to help make eating homemade lunches outside the home an even better experience. Below I take a look at four of these new options coming to market for those looking to pack up their lunch for work or school:

The Sunnyside Solar-Powered Lunchbox

The Sunnyside lunchbox features a solar panel on the top of the lunchbox to charge its 10000mAh power bank, which powers the onboard cooling and heating (or both). The Sunnyside’s heating system utilizes induction coils to heat the food, and the built-in cooler uses coolant and fans to chill the food.

Perhaps most surprisingly, the company claims the whole thing can be thrown in the dishwasher – including the solar panel top and the electronics-filled bottom. Even so, I would definitely hand-wash the box and lid since I don’t think it’s a good idea to put any electronics in a dishwasher.

For some, a solar-powered lunchbox may not make sense, especially if you mostly work inside an office, live in a less-sunny locale (hello from Seattle), or don’t get a chance to put the box outside during your busy workaday routine. That said, my guess is the Sunnyside – which has a USB port to charge phones with the power bank – can also be charged via USB like a typical power bank.

The Sunnyside debuts on Kickstarter later this week and will go for $59 backer price and for $125 retail.

The Steambox Steam-Heating Lunchbox

While a plain-old thermos or insulated bowl might keep your meal mostly warm until lunchtime, why not add a little steam to heat things up and keep your food moist? That’s the idea behind the Steambox, a steam-enabled lunchbox that debuted on Kickstarter last year and made a splash at CES in January.

The Steambox features a sealable inner container, two steam outlets, an app, and Bluetooth connectivity to control and monitor your device (it also has on-device on/off controls) and a bamboo lid.

The Steambox has shipped to backers, but if you want to buy one now, you can order on the website (if you’re ordering this month, you’ll have to wait a couple of months before it’s shipped).

The Jarsty Food Storage System

The Jarsty system isn’t a lunchbox so much as a food prep system, where the food containers can be used to store meals, either raw or fully cooked. The Jarsty can also be used in the microwave and heat (or fully cook) the meals. The containers, which are vacuum-sealable and can be thrown in the dishwasher, come in various colors.

I could envision committed meal-preppers storing a week’s worth of meals in advance in a Jarsty system. The company behind Jasty just wrapped up a successful Kickstarter campaign, but I imagine they’ll make a purchase option available on their website soon.

The Forabest Electric Lunchbox

While all o of the other lunchboxes above are not quite here yet, there are a variety of electric lunchboxes you could buy today on Amazon and other online retailers. The Forabest electric heating lunchbox is one of the most popular, and you can buy it on Amazon today for about $40. The system features a car charger and 110V power cord and takes about 30 minutes to warm a meal.

The Shrooly Lets Aspiring Mushroom Farmers Grow Fungi On Their Kitchen Countertop

Connected Kitchen

While I’m not a mushroom eater – they’re slimy and weird-looking pieces of mold – I’m all for growing them at home because, well, mushrooms are slimy weird-looking pieces of mold.

And, from the looks of it, I (and the mycophiles among us) may soon have another option to become a small-scale mushroom farmer with a home mushroom fruiting chamber called the Shrooly. The new gadget is currently being offered up through a new Indiegogo campaign and is scheduled to start shipping to backers in December of this year.

The appliance, which is available starting at $299 on Indiegogo, is a countertop home growing chamber with light and humidity control. The appliance has on-device control knob and a small display screen that gives updates on the mushroom’s growth, temperature data, and how long until the mushroom is ready for harvest. The Shrooly will also have an app that allows the user to control humidity and monitor the growth of the mushroom.

The Shrooly Mushroom Growing Appliance

Shrooly users will grow mushrooms from pods that feature a variety of different types of shrooms, ranging from Maitake to Shiitake to Cordyceps. Once a user puts a pod into the chamber, the mushroom takes about five or so days to grow big enough to be harvested. Each mushroom pod will cost $12. Shrooly owners will also be able to use third-party growing blocks.

Spoon readers may remember a similar concept from GE’s innovation arm and microfactory FirstBuild, the Mella. The two chambers are similar, but the Shrooly has a bit slicker-looking design and what looks like smaller countertop footprint. The two appliances are similarly priced, with the Mella going for $419 compared with the Shrooly’s standard price of $440.

While we haven’t quite seen the same level of proliferation of mushroom home grow chambers as we saw with countertop leafy-green grow systems a few years ago, two in the span of less than a year might be the start of a trend. For those who actually want to generate food for consumption with a small footprint countertop appliance, I actually think mushroom chambers make more sense. Mushrooms can be quite large and they have fairly quick grow cycles, which similar-sized countertop veggie-grow machines really only produce herbs or leafy greens like lettuce.

As always, we have to caution that crowdfunded appliances have a history of delays and sometimes never showing up at all. But, the mushroom heads out there, the Shrooly might be worth taking a shot on.

The Weekly Spoon: Electrolux’s Kitchen of the Future & Taco Bell’s Reimagined Restaurant

Connected Kitchen, Foodtech, Next-Gen Cooking, Robotics, AI & Data

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Electrolux Launches GRO, a Kitchen System Designed to Encourage More Sustainable Eating

Can a kitchen’s design help us eat more sustainable, plant-forward diets?

Swedish appliance manufacturer Electrolux thinks the answer is yes and, to that end, has launched an ambitious new kitchen system concept to help us get there.

Called GRO, the new system is comprised of a collection of interconnected modules that utilize sensors and AI to provide personalized eating and nutrition recommendations. According to the company, the system was designed around insights derived from behavioral science research and is intended to help encourage more sustainable eating behavior based on recommendations from the EAT-Lancet report for planetary health. The company will debut the new system at this week’s EuroCucina conference.

“How can a thoughtful kitchen slowly nudge you to more sustainable choices,” asks Tove Chevally, the head of Electrolux Innovation Hub, in an intro video to the GRO system. “To make the most of what you have, to buy smarter, and eat more diverse?

To see a video of the new GRO and to read the full story, head here.

Do you have the next big idea for the future of food & cooking? Apply to tell your story at SKS INVENT!

Taco Bell’s Vision of the Future Includes High-Tech Dumbwaiters & Lots of Drive-Thru Lanes

I’ve always been fascinated with dumbwaiters. An elevator built specifically to deliver food between floors of a building, the dumbwaiter is an idea that is both ridiculous and fascinating.

And while I can’t be sure that someone like Donald Trump or Jeff Bezos doesn’t have dumbwaiters built into their homes (though Bezos would probably prefer robots and Trump manservants he could yell at), what I am sure of is the dumbwaiter has, for the most part, largely gone extinct as part of modern life.

Until now. That’s because Taco Bell sees them as a potentially integral part of their restaurant of the future. Called Taco Bell Defy, the taco chain’s new restaurant concept includes an elevated restaurant with multiple drive-thru lanes, food lifts, and a lot of digital integrations.

While I wouldn’t, unlike others, claim this new concept possibly “the most ambitious” prototype in restaurant history, I would say it makes a whole lot of sense for a restaurant chain that does most of its business through a drive-thru. While many chains have developed drive-thrus that have multiple order lines, the choke point always comes later when cars zip-up into a single line to get their food. By spreading out the hand-off of food to four lines, the choke point of a single window for food handover is eliminated.

You can read the full post here. 

Smart Kitchen

Meet Celcy, a Countertop Oven With a Built-In Freezer That Will Cook Meals For You

Say you’re leaving for work and want to come home to a fully cooked meal? Or better yet, you want to line up a work week’s worth of meals and just want them prepared when you get home?

You might be a good candidate for the Celcy, an autonomous cooking appliance that combines a countertop oven with a freezer that stores the meals until ready for cooking.

The Celcy, which is currently in development, will store up to four meals in a freezer. Cooking can be rescheduled via an app or on-demand via request. When it’s time to cook, the meal is shuttled from the freezer compartment on the left side into the cooking compartment side on the right. A built-in elevator lifts and deposits the frozen meal in the top upper right cooking chamber where it is cooked for consumption.

You can read the full post here. 

Food Retail Tech

Circle K Planning To Deploy Seven Thousand AI-Powered Self-Checkout Machines

Mashgin, a maker of computer-vision-based self-checkout machines, announced today it has signed a deal with Circle K parent company Couche-Tard to deploy seven thousand self-checkout machines at the convenience store chain over the next three years.

The move follows the initial deployment of Mashgin systems at nearly 500 Circle K stores across the United States and Sweden since 2020. The move by the second-largest convenience store chain in North America with almost seven thousand stores will represent one of the largest ever deployments of self-checkout systems to date.

For Mashgin, the deal represents its biggest customer win yet and is yet another sign of why the company was able to recently raise a $62.5M Series B round at an impressive $1.5 billion valuation. The move represents a 700% total increase in deployments over its current installed base.

The Mashgin self-checkout system is installed at the checkout counter and enables customer checkouts without scanning barcodes. As seen in the video interview from CES in January, customers can essentially toss their items onto the small checkout pad, and the system will automatically recognize and tabulate the products.

To read the full story, head here.

Future Food

Cocuus Raises €2.5M to Scale Industrial 3D Food Printing for Plant & Cell-Based Meat Analogs

According to a release sent to The Spoon, 3D food printing startup Cocuus has raised €2.5 Million in a Pre-Series A funding round to scale up its proprietary 3D printing technology platform for plant-based and cell-cultured meat analogs. The round was led by Big Idea Ventures, with participation by Cargill Ventures, Eatable Adventures, and Tech Transfer UPV.

Founded in 2017, the Spanish startup has developed a toolbox of different 3D printing technologies under its Mimethica platform to enable the printing of different types of foods. These include Softmimic, a technology targeted at hospitals and eldercare facilities that transforms purees into dishes that look like real food (think of a vegetable or meat puree shaped into a “steak”), LEVELUP, an inkjet printing technology that prints images on drinks like coffee or beer (like Ripples), and LASERGLOW, a laser printer platform that engraves imagery onto food.

Read the full post at here.

SCiFi Foods Raises $22M With Andreessen Horowitz’s First Investment in Cultivated Meat

SCiFi Foods, a Bay Area-based food tech startup, announced that it has raised a $22 million Series A round led by Andreessen Horowitz (a16z), making it a16z’s first investment in the growing cultivated meat market. The company, formerly known as Artemys Foods, also announced that it will be adding a new board member, Myra Pasek, the General Counsel of IronOx, who will be utilizing her expertise from Tesla and Impossible Foods to help SCiFi Foods bring its novel plant-based and cultivated meat hybrid through regulatory approval to the market. 

The new funding raises SCiFi Foods’ total funding to $29 million and will primarily be used to scale R&D efforts, build out the leadership team, and market the company. 

The Spoon sat down with CEO and co-founder, Joshua March, to learn more about SCiFi Foods’ new name, a hybrid meat product, and what it looks like to raise funding from one of the most famous venture capital firms during a recession.

Read the full interview with Joshua March here.

Food Robots

Xook Raises $1.3 Million to Roll Out Robotic ‘Food Courts in a Box’ in The US

If you’ve ever visited a cafeteria at a tech giant like Google or Facebook, you probably found that the food is just as tasty (or tastier) and often better for you than what you might order at a corner restaurant or make in your own kitchen.

But according to Xook CEO Raja Natarajan, this kind of access to an abundance of tasty, healthy, and free food is more the exception than the rule for US office workers. This is very different from countries like India, said Natarajan, where most corporate employers provide access to cafeterias stocked with food options for employees. This is why, after trialing a prototype for what he and cofounder Ratul Roy describe as a “food court in a box” in Bangalore, they are eyeing the US for the rollout of their robotic kiosk.

“In countries with high labor costs and high food costs, it is very hard to offer this kind of experience unless it comes with automation,” Natarajan told The Spoon in a recent interview.

To read the full story, click here!

Meet Celcy, a Countertop Oven With a Built-In Freezer That Will Cook Meals For You

Connected Kitchen

Say you’re leaving for work and want to come home to a fully cooked meal? Or better yet, you want to line up a work week’s worth of meals and just want them prepared when you get home?

You might be a good candidate for the Celcy, an autonomous cooking appliance that combines a countertop oven with a freezer that stores the meals until ready for cooking.

The Celcy, which is currently in development, will store up to four meals in a freezer. Cooking can be rescheduled via an app or on-demand via request. When it’s time to cook, the meal is shuttled from the freezer compartment on the left side into the cooking compartment side on the right. A built-in elevator lifts and deposits the frozen meal in the top upper right cooking chamber where it is cooked for consumption.

You can see a proof of concept video of the Celcy below:

Celcy - The Automated Nespresso of Food

According to company CEO Max Wieder, one of the other differentiators for the Celcy – aside from being a combo freezer and oven – is its ability to accommodate a variety of cooking styles, allowing it to either cook from scratch or simply warm up and crisp pre-cooked meals.

“It’s basically a set of shutters and fans that, when move-in combination, create the different styles of cooking, Wieder told me via a Zoom interview. “So it allows everything to cook uncovered without burning it.”

The Celcy is the brainchild of Wieder and a couple of friends from Johns Hopkins University. According to Weider, Celcy CTO Eddie Holzinger, another friend, and he started discussing ovens on a Google chat. When their friend told Weider and Holzinger he was shopping for a smart oven, they started talking about all the kinds of features – like a freezer – that could potentially put into a smart oven. By the end of the day, the future cofounders realized they had stumbled onto something.

“We started doing due diligence. We found that nothing existed on the market,” Weider said. “We did some patent searches, got together that weekend and whiteboard of the entire design of how it would work. And within three months, we founded the company. Four months after that, we filed our provisional patent.” The founders were issued a patent for its cooking system in the last month.

The company is now working on its alpha units and allowing interested customers to “reserve” a unit by signing up for a waitlist on its website. The target price for the Celcy is $549, and the company hopes to ship in the fall of 2023. Like Tovala or Suvie, Celcy plans to offer prepared meals via subscription and is already working with a copacker to develop recipes and meals. The company has raised a small pre-seed round but is raising additional funds to fund development and manufacturing.

Celcy joins a small cohort of smart kitchen hardware makers working to build unattended cooking appliances. While some like Mellow have essentially shuttered, others like Suvie have been shipping for a couple of years. Others, like Oliver, Nymble, and GammaChef, can perform unattended cooking but don’t have any ability to refrigerate or freeze ingredients.

And it’s this combo of freezer storage and cook-upon-request (or schedule) that sets the Celcy apart. Although there are other smart countertop cookers like the Suvie that have refrigeration and enable time-delayed cooking, the Celcy is the only one I’ve seen with a built-in freezer and the ability to store multiple meals in the freezer chamber.

Of course, that’s if and when the company ships the product. It’s still early, and the company still has many steps to go, but I’ll be keeping an eye out for the Celcy and its combo freezer/oven automated cooking appliance sometime next year.

Electrolux Launches GRO, a Kitchen System Designed to Encourage More Sustainable Eating

Connected Kitchen

Can a kitchen’s design help us eat more sustainable, plant-forward diets?

Swedish appliance manufacturer Electrolux thinks the answer is yes and, to that end, has launched an ambitious new kitchen system concept to help us get there.

Called GRO, the new system is comprised of a collection of interconnected modules that utilize sensors and AI to provide personalized eating and nutrition recommendations. According to the company, the system was designed around insights derived from behavioral science research and is intended to help encourage more sustainable eating behavior based on recommendations from the EAT-Lancet report for planetary health. The company will debut the new system at this week’s EuroCucina conference.

“How can a thoughtful kitchen slowly nudge you to more sustainable choices,” asks Tove Chevally, the head of Electrolux Innovation Hub, in an intro video to the GRO system. “To make the most of what you have, to buy smarter, and eat more diverse?

The GRO is a modular system that can be tailored around a user’s preferences. Some of the modules in the GRO system include:

  • The Plant Gallery: A glass-enclosed showcase for fruits and vegetables.
  • Pulse and Grain Library: A transparent storage system for beans and grains.
  • Fermentation Pantry: A temperature-controlled home fermentation cabinet.
  • Nordic Smoker: a countertop kitchen smoker.
  • Steam Oven and Grill Drawer: An appliance garage.

The system will also have a touchscreen with a digital system called the ‘GRO Coach’ to provide the user with personalized eating recommendations, goal-setting, dietary and cooking guidance, and progress measurement over time. The system will also provide visualization of the user’s eating habits and how those impact the planet. The system will also possibly understand a consumer’s food inventory, making recommendations based on what is already in the fridge.

Something I might expect from another Swedish company in IKEA, the GRO system is unlike anything I’ve seen from a home appliance maker. It’s less a new appliance or even a series of appliances, but instead a fairly detailed vision of the future of the home kitchen. And not just a vision around space design, but in many ways around how consumers should live and eat in the future.

All of which is, in some ways, a real credit to Electrolux. It’s not often a company makes such a declarative values statement when introducing a new product, especially a product like an appliance or kitchen cabinetry system. It’s also, in my opinion, a vision that will probably play better in Europe than other regions, given the typical European’s (and especially northern European) higher level of awareness and concern about climate change.

At this point, Electrolux has not announced when the GRO system will be available to consumers. My guess is it may take a little time to roll out, given that it’s a brand new concept and might need to leverage home builder channels pretty extensively (it’s a complete kitchen system, after all, not just a single appliance upgrade).

No matter when it comes out, I’m interested in seeing how the industry and the consumer react to Electrolux’s future kitchen vision.

You can see a concept video of the GRO below:

Xook Raises $1.3 Million to Roll Out Robotic ‘Food Courts in a Box’ in The US

Robotics, AI & Data

If you’ve ever visited a cafeteria at a tech giant like Google or Facebook, you probably found that the food is just as tasty (or tastier) and often better for you than what you might order at a corner restaurant or make in your own kitchen.

But according to Xook CEO Raja Natarajan, this kind of access to an abundance of tasty, healthy, and free food is more the exception than the rule for US office workers. This is very different from countries like India, said Natarajan, where most corporate employers provide access to cafeterias stocked with food options for employees. This is why, after trialing a prototype for what he and cofounder Ratul Roy describe as a “food court in a box” in Bangalore, they are eyeing the US for the rollout of their robotic kiosk.

“In countries with high labor costs and high food costs, it is very hard to offer this kind of experience unless it comes with automation,” Natarajan told The Spoon in a recent interview.

To fund the manufacturing and rollout of their kiosks, the company has raised $1.3 million in pre-seed funding from a group that includes deep tech fund SRI Capital, India-based micro-VC Pitchright Ventures, investor syndicates from Letsventure and WeFounderCircle, tech accelerator Techstars, and a handful of angel investors. 

According to the Xook, their first kiosk – the Xook Primus – will be able to make salads and meal bowls across a variety of cuisines. The unmanned kiosks have a 3’x3′ footprint and can make a meal in two minutes. Xook’s current pilot in Bangalore has made 60 different types of meals and is currently offering 25 of the most popular dishes.

Unlike other robotic kiosk startups, Xook plans to utilize a business model in which they provide the kiosk to a customer at no cost, and the company makes money through the sale of meals. The meals, which can be paid for by the employer or employee (or resident in a multifamily housing unit), will be replenished daily by a Xook employee located in each city.

Natarajan and Roy told me they believe this model will work, in part, because of the low cost of their machines, which will each cost about $15 thousand to manufacture. This, they say, compares to a cost of up to $70 thousand for other robotic kiosks. The founders told me they could achieve a lower cost per unit due to their custom-built robotics and easy access to the technical talent and manufacturing in India, where most of their employees are located.

Interestingly, while most of Xook’s employees are in India, the company is based in Singapore. According to the cofounders, the reason for that was they had initially planned on trialing their robots in the island country due to the business-friendly environment and the country’s embrace of high-tech options like robotic vending kiosks.

For now, though, the company is planning to launch its first pilot in the US by the end of this year and has lined up two food brands to help them enter the market. These partners, which include a salad brand and bowl meal brand, will “use Xook as a channel to market” for different locations like offices and apartment buildings.

When it launches in the US, Xook will be joining others like Doordash’s Chowbotics, SJW, Nommi, and RoboEatz, each fighting for market traction with their kiosks. Some, like Basil Street, have found the going pretty rough and have had to call it quits.

In addition to its lower cost and unique business model, Xook’s founders believe they can find a path into an increasingly crowded market for automated food kiosks by relying on food brand partners. In addition to its initial two partners, they think the Xook’s ability to handle a variety of foods will allow them to add additional partners as they grow.

“There could be multiple brands who could be serving food in the same vending machine at the same time,” said Roy. “The Xook is like a multi-brand food court in a box.”

Remy Robotics Unveils Robotic Ghost Kitchen Platform as It Opens Third Location in Barcelona

Robotics, AI & Data

Remy Robotics, an automated ghost kitchen startup, came out of stealth this week as it opened its third autonomous robotic kitchen.

Remy, based in Barcelona, creates custom-built robotic kitchens tailored for the food delivery industry. For the past year, the company has been operating two dark kitchens, one in Barcelona and one in Paris, and is opening its third kitchen in Barcelona this week.

Until this point, the company has been delivering food under its own virtual kitchen brands – including a flexitarian food brand called OMG – and has cooked and sold 60 thousand meals. Now, with the launch of its third kitchen, Remy is opening up its kitchens to other restaurant brands. According to the company, its system has the flexibility to install a new robotic kitchen and have it operational in about 48 hours.

If a brand is thinking about launching a new delivery-centric virtual brand with Remy, they shouldn’t expect to use their chefs and employees to make the meals. Remy believes that automated kitchens work better when the food is optimized for robotics from the ground up.

“We maximize what robots can do,” Remy CEO Yegor Traiman told The Spoon in a Zoom interview. “The main mistake of most robotics companies is they’re trying to mimic the human and teach robots how to do the things a human would do.”

Instead, Traiman says that they configured the entire process of food making to be done by robots, developing recipes and cooking techniques based on a variety of parameters, including the shape of Remy’s own packaging and how much moisture is lost during the cooking process. The company claims that their robotic systems decide autonomously how and for how long to cook a dish, based on where a customer lives and how long the delivery will take. They also utilize “computer vision and neural networks” alongside “smart ovens and sensors controlling temperature, moisture, weight and other key parameters.”

“We develop all the equipment,” Traiman said. “Robots, freezers, fridges. Because again, in a world where everything was designed and built by humans, for humans, there is no place for robots. You’re not able to make the system flexible enough.”

A Remy robot-powered ghost kitchen can fit up to ten brands into the same space that one human-powered kitchen can operate, and, according to Traiman, it shouldn’t be a problem adding new partners.

“There is huge interest at the moment in Spain and in France,” Traiman said. “Almost every neighbor at these cloud kitchen facilities a knocking on the door asking ‘guys, can we do something together?'”

Bear Robotics Debuts Hospitality Robot Designed for Multistory Hotel & Office Buildings

Robotics, AI & Data

At this week’s National Restaurant Show, hospitality robotics startup Bear Robotics unveiled a new bot targeted at multi-floor commercial and residential spaces.

Called Servi Lift, the new robot incorporates several firsts for a Bear product, including an interactive touch screen, security doors, a large video display screen for advertising, and mobile app integration.

Perhaps the most interesting feature of the Lift is the integration with commercial and residential security and elevator systems. While Bear is keeping the details quiet for now, the Lift is designed to navigate through office building community “gates” and call and operate elevators. My guess is the Lift likely requires a reasonably modern building system to enable direct integrations (I can’t see the Lift calling an elevator in some of those old NYC elevators, even some of the electric ones).

The Lift also features an automatic charging station to dock between deliveries. In the Lift intro video below, you can see the charging station situated in the dining area. It’s not hard to envision how new or recently retrofitted hospitality spaces in the future will have banks of robot charging stations as the reliance on automation in service roles grows.

The Lift also has a number of consumer interaction features, including app integration, the ability to notify customers they’ve arrived via phone call, and an on-robot touch screen where consumers can enter security passcodes to access their deliveries. While the interaction flow visualization looks seamless in the video above, my guess is that operator employees will accompany the robot in early deployments to make sure it arrives at its destination and the consumer experience is good.

Bear Robotics COO Juan Higueros teased the new delivery bot was on its way when I caught up with him in March: Higueros said the company plans to create a robot model that can travel to multiple floors in a building and create a larger model robot with additional carrying capacity. Beyond that, he said the company is also starting to think about other ways to bring automation to restaurants to help make the lives of service industry workers easier.

While the company was showing off a prototype of the Servi Lift in their booth at the National Restaurant Show this week, it’s not immediately clear when production units will be commercially available.

You can watch the Lift concept video below: