Wow, what a first day at Smart Kitchen Summit. We learned that the recipe is alive and well (sorry, Tyler Florence), hacked together new kitchen products with Scott Heimendinger and saw a live debut of a new pizza robot, not to mention all the great in-person meetings, breakout sessions, vendor demos and more.
And we’re just getting started. Here are a few of the things we have in store for day two:
Impossible’s Pat Brown: Washington Post’s Maura Judkis will talk to Impossible Foods CEO Pat Brown about a year of massive growth for the company, the rapidly changing alt-protein market and more.
Eat Just’s Josh Tetrick: We’ll hear from the CEO of Eat Just, Josh Tetrick, about why they are one of the very few companies trying to build both plant-based and cell-based meat products.
Food Waste Innovation: The Spoon’s Jenn Marston will talk to Apeel CEO James Rogers, Chiara Cecchini of the Future Food Institute and Alexandria Coari of ReFED about the impact of COVID on food waste innovation
Meat Printer! We’ll head to Spain for a live demo as Novameat CEO shows off his plant-based 3D meat printer in action
Startup Showcase Show & Tell: The show and tell portion of our Startup Showcase will allow you to head into the labs, home offices and headquarters of the 10 finalists where you’ll get to see things like contactless food kiosks, cellular aquaculture, food robots and much more.
Book Debut: Listen in as IndieBio managing director (and longtime tech journalist) Po Bronson and IndioBio Founder and current partner at Mayfield Arvind Gupta talk about their long journey around the world as they worked on their book, Decoding The World.
Table Talk about Cell-Based Meat With Paul Shapiro : I’ll lead an interactive conversation with the author of Clean Meat and CEO of Better Company about the market dynamics around the cell-based meat industry.
Build a Connected Kitchen Product: Microsoft principal IoT engineer Larry Jordan will show you how to build your own smart kitchen device and show off his newly open-sourced hardware and software that will help others get going.
Asia Food Tech: Join us at the end of the day as we head to Asia to talk with others about the fast-changing food tech landscape across Asia and get an update on the Japanese food tech scene from SKS Japan’s Akiko Okada.
If you’d like to join us, you can buy a discounted ticket for days two and three here.
If you missed our coverage from yesterday, here is some of the coverage from The Spoon:
What Does It Take to Build a Cell-Based Protein Business? – What can companies in the space do to help cell-based protein scale to address issues like global food security and environmental sustainability? That’s a topic FTW Ventures’ Brian Frank discussed at this week’s SKS 2020 show, where he was joined by Benjamina Bollag, the founder and CEO of HigherSteaks, and Justin Kolbeck, CEO and cofounder of Wild Type.
Middleby Unveils the PizzaBot 5000, Which Assembles a Pizza in Under 1 Minute – Lab2Fab, a division of Middleby Corporation, unveiled its new PizzaBot 5000 pizza-assembling machine at the Smart Kitchen Summit.
Should We Ditch the Term “Vending Machine?” – Megan Mokri, Co-Founder and CEO of Byte Technologies, Chloe Vichot, Co-Founder and COO of Fresh Bowl, talked with Chris Albrecht about a range of topics impacting the unattended food vending services, including COVID-19, machine vandalism, and whether “vending machine” is a good term.
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