Daily news and analysis about the food tech revolution
Back in 2016, an early-stage startup called Tovala appeared in just the second Smart Kitchen Summit Startup Showcase. Company CEO David Rabie showed off the first-gen oven and discussed the […]
About a decade ago, IKEA famously released a concept video laying out its vision for the kitchen of the future. The central concept for their envisioned future kitchen was a […]
A few years ago, Lance Lentini was a year out of college when he started working at DEKA Research & Development, a technology development firm. This wasn’t just any engineering […]
Revolution Cooking, a startup best known for its high-end touchscreen toaster, is showing it’s not a one-trick pony next week at CES with the reveal of its newest appliance, the […]
This week, social media-savvy cookware brand Our Place dropped something entirely unexpected: a stylish 6-1 countertop multi-function cooking appliance. At first glance, I found myself having difficulty processing what I […]
Is it me, or does every restaurant have a subscription program nowadays? Some, like Panera, have been at it for years, but last year seemed to be when restaurants caught membership fever. Taco Bell […]
This is the online version of The Spoon’s Food Tech Weekly newsletter. To get it in your inbox, just sign up here. Someday, We’ll Look Back and Laugh If you’re […]
Imagine sitting down at a restaurant to a meal cooked entirely by robots instead of human chefs, would you taste the difference? Or imagine walking up to a sleek vending […]
In late 2018, food tech entrepreneur and investor Dave Friedberg got together with a few scientists for dinner and drinks and talked about a recent article he had come across. […]
For most of us, graphite is the black smudgy drawing material at the center of an everyday wooden pencil. For material scientists, it’s the foundation for perhaps the most interesting […]
Imagine a bread roll much like Subway’s Italian white bread: soft, fluffy, carbohydrate-dense. Now imagine if that bread had zero grams of sugar, 12 grams of protein, and only 1 […]
Scott Heimendinger was ready to talk about his plan. I’d just spent a half hour talking to the longtime culinary innovator who’d spent much of the past decade bringing some […]
