Daily news and analysis about the food tech revolution
In a world where many kitchen appliance brands have downsized or eliminated their innovation arms, FirstBuild, the device innovation and incubation for GE Appliances, is generating (and building) more ideas […]
Our special guest for this week’s food tech news wrapup is Scott Heimendinger. Scott is a long-time kitchen tech inventor and entrepreneur who is currently building his next big thing. […]
If you thought sourdough mania ended when the pandemic wound down, it’s worth scanning social media to realize nothing is further from the truth. The groups and rosters of Facebook, […]
One of the byproducts of the COVID-19 pandemic was the rise (no pun intended) of sourdough baking. Quicker than you can say, “cabin fever,” a nation of wanna-be bakers turned […]
At this point we’re all over making sourdough, right? The needy sourdough starters, the shortages of flour… even for the fermentation-curious, it’s getting to be more trouble than it’s worth. […]
I think my sourdough starter is on life support. I’ve discarded it, fed it, proofed it, but it still seems… anemic. I think? I dunno, like so many other trapped […]
If you’ve scrolled through Instagram lately, you’ve probably noticed a sudden uptick in people posting about their #quarantinelife baked goods. But one in particular has people Insta-bragging like never before: […]
Lee Kindell, founder of MOTO Pizza, Seattle’s fastest-growing restaurant chain, never intended to be a restaurateur. In fact, starting a small local pizza joint was more of a retirement plan […]
This weekend at IFA, several big appliance brands used the show to tell the world that they are all in on AI, mainly through the integration of cameras into their […]
Snap The Latest to Create a ‘Shazam for Food’ Haven’t we seen this episode before? While many of us had a good laugh back when Silicon Valley’s Jian-Yang launched a Not Hot Dog app, […]
There’s been a fermentation boom in restaurants over the past decade. Chefs everywhere are using the age-old technique to make everything from kimchi to katsuobushi, and nowadays, it’s not out […]
The restaurant industry faces a lot of question marks right now, but one certainty is that future dining room and off-premises experiences will generate and include a lot more data. […]
