Category: Voices
-
✴︎
At the risk of tooting our own horn here, I kinda feel like David Chang should read The Spoon. The famed chef/restauranteur/TV personality was back on The Bill Simmons Podcast this week. The last time Chang was on there (if I recall correctly), it was at the very start of the pandemic, and the more…
-
The New York Times ran an Opinion piece this morning entitled ‘The End of Meat is Here” that soon had that phrase trending on Twitter. The piece was written by Jonathan Safran Foer, novelist and author of the book Eating Animals. The full article is definitely worth a read, but here, I’ll just summarize Safran…
-
With COVID keeping many of us at home, kitchens are taking on a bigger role than ever before. They’re not just the place we cook meals; they’re also our offices, a place to teach kids homework, the background of our Zoom video calls as we cook along with family. Considering we’ve long considered the kitchen…
-
With so much instability in the world right now, it may seem like a tricky time to be raising money for an investment fund. Especially in a burgeoning space like food tech. But according to Patrick Morris, CEO of Eat Beyond Global, COVID-19 actually presents a ripe opportunity for investment in food innovation. Eat Beyond…
-
With restaurants struggling as they’re forced to adjust to the new restrictions in place to fight COVID-19, you, like us, are probably wondering “How can I help?” There are almost too many options about where to put your dollars to aid struggling foodservice locations. You can buy gift cards, virtually tip your bartender, or donate…
-
Super nutritious noodles. Cricket-based seasoning powders. Edible spoons to replace single-use plastics. Chewing gum that’s actually good for you. These are just some of the awesome companies that pitched at the inaugural SKS 2019 Future Food Competition last month. Check out the video below to see the 8 finalists describe their company and explain why…
-
Food waste is a pervasive issue in the food system, one that strikes up and down the supply chain. But not everyone realizes that roughly half of all food waste occurs not in restaurants or on the farm, but in the average consumer’s kitchen. Seems like something that tech should be able to fix, right?…
-
Here at The Spoon we often write about funding news for new food tech companies: how much they’re raising and what they’ll do with the money. But what about the investors who are allocating these funds? How do they decide which ventures are worth investment? We gathered four VCs to talk about just that at…
-
Ask almost anyone in the food space about the biggest trends they’re seeing, and odds are they’ll mention one thing: plant-based. From meat to dairy to eggs, plant-based alternatives to traditional animal products are becoming more and more commonplace — and tasting better and better. Considering the ubiquity of plant-based dining, we invited a few…
-
When you think about it, the basic design of a kitchen hasn’t changed much in the past 50 years. Most of them have a fridge, a sink, cabinets, a stove, an oven, and counters. Sure, there’s been innovation around smart appliances, but the layout of the kitchen itself has essentially remained the same. But it…
-
Ever since companies first started coming out with voice assistants, we’ve speculated over what their role will look like in the kitchen. Guided cooking? Grocery shopping? Or just simply setting a timer when your hands are dirty? That’s one of the questions we’ll dive into with speaker Ben McInnis, Senior Manager of Amazon’s Alexa Connect…
-
✴︎
When you bite into a juicy piece of steak — or any meat — a big part of the tasting experience is texture. It’s one of meat’s most defining characteristics, which also makes it really, really hard to accurately imitate. Alterna-meat companies are trying, but all too often their efforts fall short and we’re left…
Get the spoon in your inbox.
By subscribing you agree to our Privacy Policy and provide consent to receive updates from our company.
Site by House of Giants
© 2026 All Rights Reserved