Daily news and analysis about the food tech revolution
Social media has been under scrutiny in the past few years for its potential negative effect on mental health and overall well being. Today, a new social media app launched […]
Rebellyous, a Seattle-based plant-based food tech startup founded by a former Boeing engineer, announced their plant-based chicken nuggets, patties and tenders are available in 200 Safeway locations across the Pacific […]
Max Elder had a pretty good day job. As a former futurist for the appropriately named Institute for the Future, he got paid to look into a crystal ball. Then […]
This is the web version of our newsletter. Sign up today to get updates on the rapidly changing nature of the food tech industry. I’ve been writing a lot about the plant-based […]
Happy weekend, and welcome to the Food Tech News round-up this week. This week we have news on JOI’s new compostable packaging, Sunbasket’s single-serving prepared meals, and a vegan fast-food […]
This is The Spoon’s weekly Future Food newsletter. Subscribe today to get it in your inbox. Most working in the alt protein space are familiar with research showing that traditional […]
Food tech company Eat Just announced today it has closed a $200 million funding round led by Qatar Investment Authority (QIA), which is the sovereign wealth fund of the State […]
Eat Just, maker of both plant-based eggs and cultured meat, announced a major expansion today that brings its popular JUST Egg product into foodservice formats across Canada. According to a […]
Online grocer Imperfect Foods announced today its pledge to become a net-zero carbon operation by 2030. Via a press release sent to The Spoon, the company claims this timeline is […]
At this point, plant-based burgers that re-create the look and feel of animal meat are nothing new. Creating ground “meat” is easier to bring to market because you don’t have […]
Chile-based alt protein company NotCo announced today it has been granted a U.S. patent for its artificial intelligence (AI) tech. NotCo, sometimes referred to as the Impossible or Beyond of […]
When Chris Young started working on Modernist Cuisine with Nathan Myhrvold almost 15 years ago, their original idea was to simply write a book about sous vide cooking. “I still […]
