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2017 Smart Kitchen Summit

December 2, 2017

Building A Common Language For Food

Perhaps the most overused buzzword in the past several years is IoT – Internet of Things. We’ve even seen IoE (Internet of Everything) and IIoT (Industrial Internet of Things) emerge – but this year at SKS 2017, we were introduced to another Internet of phrases – one that has a chance to completely transform how we interact with food in our lives.

IoF stands for the Internet of Food, an effort to create a digital language and infrastructure for food. At the 2017 Smart Kitchen Summit, Dr. Matthew Lange of UC Berkeley and IC-Foods presented on the beginnings of IoF, describing it as “bring[ing] a common data language and ontology to the world of food and the impact on activities, such as food shopping and cooking.”

Despite its name, the Internet of Food is not just about food; it’s about every process and industry related to food, such as the environment, agriculture and health. The idea is to create a language to operationalize all food-related data pertaining to these subjects and impact every industry that may touch the food chain.

This means thinking about food outside of the kitchen—before it gets into the kitchen, and after it leaves the kitchen before we eat it. Lange explains that IoF is about annotating these processes and building a vocabulary that can explain the likes of flavor components, nutrient components, energy usage, etc. By developing an ontology about how food moves through the supply chain, farmers, for example, can be given more appropriate advice about how to best grow, store, and deliver food.

When it comes to smart things in the kitchen, most people immediately jump to thinking about appliances. But Lange insists we’re getting ahead of ourselves. Suppose, for instance, you have a sensor that measures the precise humidity and temperature of a drawer in your refrigerator. Seems handy, right? “But this doesn’t mean anything if you don’t know at what humidity and temperature that spinach should be stored,” notes Dr. Lange.

This is where the Internet of Food comes in. When we bring smart into the kitchen, we have to think one step before appliances and gadgets and get smart about food itself first—and we have the data to do it.

There is already a plethora of food data available: there are traditional data sets harvested from governmental and private researchers, and there is data about food sourced from the Internet of Things. The vision for the Internet of Food is to combine all these data sets and develop an ontology to tag the data, making it interoperable between scientific disciplines and different people on the supply chain.

Beyond technical efficiency, the IoF also aims to improve perhaps the best part about food: its flavor. The question is: How can we know which flavors go well together? Lange makes an analogy to musical notes; if you dissect a musical scale, you’ll see that C plays in harmony with E, but no so much with F#. What if we can apply this systematic principle to food and food flavors? According to Lange, with a developed ontology for food, we can find an algorithm to make sense of why certain flavors are in harmony with one another.

The Internet of Food expands “smart” out of the kitchen into every process related to food harvesting, shopping, and cooking. Watch Dr. Matthew Lange’s full talk from the 2017 Smart Kitchen Summit:

October 25, 2017

Here Are Three Ingredients For Building Services In The Connected Kitchen

Sure, the kitchen of the future will be driven by data and standards, but one crucial element not to be overlooked among all the gadgets and tech is the human touch.

This is one of the insights you can glean from watching the video for the “Building Services for the Connected Kitchen” panel at our recent Smart Kitchen Summit. Brita Rosenheim of The Mixing Bowl moderated this fascinating and forward looking discussion with Lisa Fetterman, CEO, Nomiku; Mike Wallace, CEO, Perfect Company; and Tony Ciepiel, COO, Vitamix.

They cover a wide range of topics, but here are three big takeaways:

Data Brings Out Needed Connections
Connected devices are able to record a lot of data about what, when and how often you eat or drink. This data doesn’t just help the device maker better understand you — but it can help companies throughout the consumption process better serve you.

Perfect’s platform fills in a huge knowledge gap for spirit makers who currently have no idea how their product is used after the sale. And Nomiku’s connected sous vide system, they can identify what types of food you prefer and fulfill accordingly.

Standards are Needed
Right now every connected device has its own app. This can be confusing and overly complicated for the consumer. This obviously is not the best solution for creating a vast interconnected kitchen where your fridge knows when you get home and automatically starts up your sous vide.

The solution, however, isn’t so cut and dry. It’s doubtful that any one company will cede control of a platform to another, but as Fetterman points out, things are moving so quickly that no one has time to invent an independent unifying language. Consumers have shown they can live with a multi-app approach (see: navigation on your phone), but will it be a stalemate rather than superiority that determines the outcome?

The Human Touch is Needed
As 80s rocker Rick Springfield once sang — we all need the human touch. And this is true for the connected kitchen as every speaker on the panel talked about the role of personal interaction leading to adoption. Vitamix does 48,000 demonstrations a year to show people how to use its product. Perfect’s cocktail maker is by nature social and almost becomes like a modern day, boozier Tupperware party.

This is just some of what was touched on in the panel. Watch the full video right here and leave a comment with your thoughts on the best path for building connected services in the kitchen.

October 20, 2017

Tyler Florence has Written His Last Cookbook (Because Smart Kitchen!)

Cookbooks are a thing of the past for Tyler Florence. Though the celebrity chef has penned 16 cookbooks (and 20,000 recipes), Florence proclaimed “I believe recipes are dead” from the stage of our recent Smart Kitchen Summit.

Instead, Florence believes that the connected kitchen, along with machine learning, will usher in a new era of “micro cooking content” that in effect turns the recipe inside out, and he’s joined up with tech company Innit to make that happen.

Traditionally, recipes are top down dictating what you need to get in order to make a standardized meal. Florence and Innit have been stealthily working on an app (due out this December) that instead starts with what you already have and customizes the cooking for you.

In the app, you’ll be able to select the protein you have, the sauce you want, the vegetable you have as well as a carbohydrate. From there, Florence has created thousands of hours of video cooking footage and the app algorithmically searches through all this content and stitches together a guide on demand.

You should listen to his full talk (presented here) from the session, as Florence seems to really get how kitchen tech can fundamentally shift the way everyday people can become better cooks. He’s also forward thinking, musing about the role voice assistants and artificial intelligence will play in crafting meals that are tailored to your tastes without demanding too much of your time.

October 19, 2017

Hot Off The Press From #SmartKitchen17

We were lucky to have an incredible cadre of journalists at the Smart Kitchen Summit this year, many of them joining on stage as panelists and moderators. Including the event itself, we saw coverage of several company announcements that happened at SKS from groups like Kenmore and NutriBullet.

Here’s a quick highlight reel and some stories to read more about what happened at this year’s Summit:

SmartBrief highlighted the discussions around the future of food retail & grocery, saying:

“The future of food was the overarching topic of discussion at the Smart Kitchen Summit last week in Amazon’s backyard, Seattle, Wash., and while many sessions honed in on new appliances in the consumer kitchen and new technologies to make cooking easier, one session focused on the future of grocery. Focusing on the consumer and how their behavior, demands and perceptions have changed to influence the industry today, Erik Wallin, co-founder of Northfork, a Sweden-based personal shopper service for retailers; Josh Sigel, COO of Innit; and Mike Lee, founder of The Future Market, a forecasting agency that builds concept products and experiences to imagine what the world of food will look like in the next 10-25 years, spoke about the challenges and opportunities that technology represents for the food retail industry.”

Digital Trends covered several new product announcements at SKS, including GE FirstBuild’s introduction of precision bakeware and NutriBullet’s new smart blender.

From the FirstBuild announcement:

“While it won’t be ready for Thanksgiving at your relatives’ abode, GE Appliances and FirstBuild will soon release a line of smart Precision Bakeware — pans that alert you when the brownies are done via an app. FirstBuild was at the Smart Kitchen Summit in Seattle this week to announce the new products. There are smart pans, ovens, and grills, but this is one of the few pieces of the connected kitchen focused on baking.”

From the NutriBullet story:

NutriBullet, along with Perfect Company, wants to make keeping tabs on nutrition a bi”t more seamless with its new NutriBullet Balance blender. The smart blender — introduced this week at the Smart Kitchen Summit in Seattle — has an accompanying app and integrated scale and can recommend recipes based on what you like and your diet.”

CNET’s Ashlee Clark Thompson was on hand not only to moderate a stellar panel on the role of the display (countertop, on fridges, etc) will play on video content for the kitchen, she was also cranking out stories for CNET on announcements like Kenmore’s lineup of smart kitchen appliances. From the piece:

“Kenmore, the appliance brand owned by Sears, has strengthened its ties to Amazon. Its new line of internet-connected refrigerators will work with the Alexa voice-activated digital assistant, the company announced this week at the Smart Kitchen Summit in Seattle.

The Wi-Fi-enabled refrigerators will send alerts to your phone if you leave a door open, when you need to replace a filter and if there are power outages. You’ll also be able to adjust your freezer and refrigerator temperatures when you’re away.”

Celebrity chef and Food Network star stopped by to chat with the NYT Cooking Executive Director Amanda Rottier on stage at SKS and discussed the role of technology and recipes and how the former is impacting the latter. Food & Wine covered their talk and Florence’s announcement that he is joining Innit as their Chief Content & Innovation Officer:

“‘Recipes served a purpose back in the day,” Florence told the audience “but inflexible recipes don’t work with the modern lifestyle anymore.’ Today’s recipe content is one dimensional because it doesn’t know who I am, my family’s nutrition needs and likes/dislikes, the food I have in my fridge, or the appliances I have in my home.’

Innit, on the other hand, does know all of these things. The smart kitchen maker aims to use technology to create a centralized hub for the kitchen, from software that knows what groceries you just bought and can suggest combinations and preparations based on your taste, to automated stoves and ovens that cook the food while you’re away.”

We were excited to have New York Times National Food Correspondent Kim Severson at the Smart Kitchen Summit this year to scope out how tech might be changing cooking for mainstream consumers. While Severson was skeptical about the role of technology and if the vision from some at SKS was took focused on replacing what people love about cooking, it’s always great to have insight from journalists who have their finger on the pulse of consumer behavior.

Severson’s piece in the NYT included:

“The conference, now in its third year, brings together people on the front lines of kitchen technology to try to figure out how to move the digital revolution deeper into the kitchen. The kitchen is where Americans spend 60 percent of their time at home when they are not sleeping, said Yoon Lee, a senior vice president at Samsung. That’s why so many tech companies are focused on it.

Almost everyone here this week at Benaroya Hall, the home of the Seattle Symphony — whether an executive from a major appliance manufacturer, a Google engineer or a hopeful young entrepreneur with a popular Kickstarter concept — agreed that it was only a matter of five to 10 years before artificial intelligence had a permanent seat at the dinner table.”

Huge thanks to all our friends in the press who attended the 2017 Smart Kitchen Summit, we look forward to sharing insights into next year and beyond about the future of cooking, food and the kitchen.

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