Category: Video
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When you hear about new trends in the food and CPG space — plant-based, sustainable, snackable, etc. — they’re usually credited to younger generations: specifically millennials and Gen Z. But what exactly are younger eaters looking for, both in and out of the kitchen? And what will they demand next? That’s exactly what Michael Wolf asked…
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As kitchens get smarter, they also tend to get more cluttered and complicated, especially if the various connected devices involved don’t communicate with each other. Wouldn’t it be nice if there was some sort of universal standard that allowed all smart appliances to be interoperable? That’s exactly what the Wireless Power Consortium (WPC) is trying…
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Say you’re a VC looking to invest in a company that makes strawberry-picking robots. There are three or four companies in the space, all vying for your capital to get off the ground. How do you choose where to put your dollars? That’s one of the questions that we tackled last week at ArticulATE, our inaugural…
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Much as I love the idea of home gardening and picking fresh herbs from my windowsill to sprinkle over a pasta dish, anything I try to grow at home usually ends up dying within a few weeks. I either forget to water my plants, or else they perish due to weeds or lack of sunlight. Maybe I…
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For most of us, making cheese at home seems almost laughably unattainable, something for the Martha Stewart’s of the world, not the average (or even above average) home cook. A simple ricotta, maybe, but a blue cheese or a cheddar? No way. A new device claims it can make even the most hapless cook into a…
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On the first night of CES, we hit up the Impossible Foods press conference to try their new and improved burger 2.0. The verdict: juicy, savory, and delicious. But before the actual taste test began, the Impossible team set the stage with a short panel featuring CEO Dr. Pat Brown, Chief Science Officer David Lipman, and Mary…
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Last night, Impossible Foods unveiled their new Burger 2.0 at the Consumer Electronics Show (CES). The newest iteration of the alt-meat is made of soy and potato protein (not pea protein, as I guessed!), is gluten-free, and has fewer calories and fat than the first version. After tasting our way through sliders, tacos, empanadas, and even…
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Most of us have heard the adage that the kitchen is the heart of the home. But it’s also a space that’s ripe for commerce, especially with all the new appliances, software, and services rolling out as the kitchen gets smarter. In this video from the 2018 Smart Kitchen Summit, Richard Gunther of Digital Media Zone…
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Voice is becoming more and more present in consumer electronics. At the same time, appliances are also coming with a whole host of AI-powered, software-driven interfaces and interactions. How do these components work together in the kitchen? In this video from the 2018 Smart Kitchen Summit, Stacey Higginbotham of the IoT Podcast moderates a panel…
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Blockchain is everywhere, from currency to copyright protection. Many also see the decentralized ledger as the key to food system transparency — that is, an incorruptible record of where food comes from, which can help increase food safety and promote customer knowledge. Others are skeptical, but blockchain is nonetheless a hot topic on the (dinner) table.…
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More so than a living room, dining room, or even bedroom, kitchens — and their appliance lineup — vary dramatically region to region. In our global economy, how do companies in the smart kitchen space serve consumers across diverse geographies? In this panel discussion from our recent Smart Kitchen Summit, ConnectSense’s Adam Justice moderates a…
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Cell-based meat (also known as “clean” and “lab-grown” meat) is set to hit the market by the end of 2018, even though the FDA and USDA are still figuring out how to regulate it. At the same time, plant-based meat companies are seeing unprecedented levels of consumer interest and investment, even from Big Meat companies.…
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