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Daily news and analysis about the food tech revolution

food data

Video: Why We Should Care About Food Data

Why do we need a data structure for food?

It’s something that the consumer probably doesn’t know about it at all. In fact, if a company is doing their job right, they shouldn’t be aware of it at all. But this underlying layer of terms, analytics, and data plays a critical role in how we all find, cook, and consume food.

In this video from the 2018 Smart Kitchen Summit, Stacey Higgenbotham of Stacey on IoT moderates a deep-dive discussion into the “Internet of Food” with Matthew Lange of IC-Foods, Victor Penev of Edamam, and Kevin Brown of Innit. Watch below as the speakers get nerdy and tackle the importance of data standards to help us eat better food — and maybe live longer, too.

Food Data: Standards, Ontologies & Analytics

Look out for more videos of the panels, solo talks, and fireside chats from SKS 2018! We’ll be bringing them to you hot and fresh out the (smart) kitchen over the next few weeks.

Nima Unveils Portable Peanut Sensor to Make Meals Safer

The startup behind the world’s first portable gluten sensing device is launching a peanut sensing version at CES this week. The new Nima Peanut Sensor is a handheld device designed to detect peanut particles in food by testing small samples in an insertable cartridge.

According to the Food Allergy Research & Education organization, around 15 million Americans suffer from food allergies and around 1/5 of those have some type of peanut allergy, ranging from mild to severe. The Nima Peanut Sensor aims to give people with peanut sensitivities or parents of children with peanut allergies a portable tool to test liquid or solid foods before they take a bite.

The sensor shares the same form factor as the gluten version – a compact black triangular device with room for a testing cartridge and a readable diagnostic screen. But, instead of coming with capsules that create a reaction when interacting with gluten particles, the peanut sensor ships with cartridges designed to detect 20 parts per million (ppm) of peanut protein or more in foods or drinks. Users take a portion of the item they want to test and insert a small sample into the cartridge and place both inside the sensor. After three minutes, the test gives a simple reading; if the peanut sensor detects peanut protein, the portable device will display a peanut icon. If no protein is found, a smiley face pops up letting the user know the food is safe to eat.

When Nima first launched its gluten sensor, the real excitement around the company’s innovation was around the technology – and science – inside each cartridge. What Nima’s founders have done is essentially developed a mini-laboratory in every device and a capsule with the right test materials to detect the unique proteins found in gluten. But as many pointed out, the setup Nima created could be used to detect other allergens and even beyond.

“There’s no reason it can’t be used for dairy or peanuts and there’s nothing stopping them from going to pathogens either,” food tech VC Brian Frank told the Spoon at the 2016 Smart Kitchen Summit.

While the gluten sensor goes after a growing segment of awareness of gluten intolerance in the U.S., the peanut sensor hits an even bigger market and one that’s close to the heart of many parents. Peanut allergies tend to appear in childhood and can produce a life-threatening reaction. Parents and caregivers will be able to use the Nima Peanut Sensor to test foods on the go, at birthday parties and restaurants to avoid a reaction.

Just like the gluten sensor, the peanut sensing device will connect to the Nima mobile app to share test results and build a user database of peanut-free friendly restaurants and packaged foods.

Nima’s peanut sensor is only available for pre-order right now in the U.S. and Canada through March 8 and starter kits are $229 during this promotional period. A starter kit will come with the sensor, a twelve pack of test capsules along with the charger and a carrying case. The sensor will ship at retail later in 2018 and regular price for the peanut sensor starter kit is $289 and additional cartridges will be $6 each and sold in twelve packs. Nima also offers an auto-delivery or membership option which lowers the price of capsules to just under $5 a piece (sold in packs of twelve.)

Interestingly, Nima also has waitlist signs up available for soy, tree nuts, dairy, shellfish and eggs. The company clearly has plans to be the go-to for the millions who suffer from all kinds of food allergies in the future.

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:

This Company Uses Blockchain To Fight Global Food Fraud

Sometimes bad food is caused by undercooking or leaving fresh foods out too long – but often it’s because the item was either fake or contaminated before it even reached retail or a restaurant. After suffering a terrible case of food poisoning likely due to this problem while visiting Shanghai, Mitchel Weinberg was inspired to do something about international food industry fraud.

A former trade-consultant, Weinberg founded Inscatech, a global network of investigators that down evidence of food industry fraud and malpractice. Inscatech’s agents inspect a variety of reports of counterfeit and contaminated food products before they reach retailers and food producers with most problems originating in China.

“Statistically we’re uncovering fraud about 70 percent of the time but in China, it’s very close to 100 percent,” Weinberg told Bloomberg Technology. “It’s pervasive, it’s across food groups, and it’s anything you can possibly imagine.”

Currently, Inscatech is in the process of creating molecular markers and genetic fingerprints to help more effectively identify natural products and determine what’s real and what’s not.  Other companies are taking a digital approach and developing technology to monitor where that product originated.

As more Chinese food companies become part of the global supply chain, big supermarket companies, including Wal-Mart Stores, are recognizing the reputational danger of food fraud. Wal-Mart recently completed a trial using the technology, blockchain to monitor their pork supply chain in China. Blockchain, an eight-year-old technology that cryptographically records transactions, helped Wal-Mart to reduce their tracking time from 26 hours to only a few seconds.

Blockchain works as a database of records. It can potentially improve traceability by creating a chain of history that is impossible to alter without destroying the current sequence. Alibaba has also recognized the potential for blockchain within their platforms and is planning to implement a project with food suppliers in Australia and New Zealand, as well as Australia Post and auditors PricewaterhouseCoopers.

“Food fraud is a serious global issue,” said Maggie Zhou, managing director for Alibaba in Australia and New Zealand told Bloomberg Technology. “This project is the first step in creating a globally respected framework that protects the reputation of food merchants and gives consumers further confidence to purchase food online.”

However, Inscatech has its concerns about blockchain. Their agents focus on working with informants who bring attention to the exact location where the food-fraud is taking place and believe that blockchain is only as reliable as the person providing that data. As of right now, blockchain is still the best system in place against fighting food-fraud. In a global food industry that relies mostly on just paper records, blockchain will help identify those putting data into the system and if incorrect, allow them to be held responsible.

Nima’s Founder Wants Us To Know Exactly What We’re Eating

Food allergies are a common problem for over 15 million people in the U.S. – so common, in fact, that one in three kids suffer from at least one allergy. These can range from uncomfortable symptoms to life threatening reactions. When Shireen Yates was in college, she suffered from a variety of symptoms and illnesses without understanding the cause. She wondered if it was something she was eating and started avoiding certain foods, including ones with gluten. But outside of her own kitchen, she couldn’t control what was in her food or even verify if things marked “gluten-free” were truly free of the allergen.

“I thought, ‘Why can’t I take a small sample of this food and test it for gluten to have the power of data in my own hands to make a more informed decision?’ The idea of Nima was born then.”

Nima’s flagship product is a portable, handheld gluten sensor that allows anyone to place a small piece of food they are about to eat into a chamber and test it for traces of gluten on the spot. The magic of Nima lies in the technology inside the Nima sensor – a chemical reaction that occurs on the spot that determines if gluten is present or not – and its application to other food allergens is what has investors so excited.

“There’s no reason it can’t be used for dairy or peanuts and there’s nothing stopping them from going to pathogens either,” Brian Frank, food tech VC commented. “In other words, if there’s something there that can be detected, it’s possible the Nima form factor could be used to detect it.” Frank isn’t a Nima investor, but he’s hit on the key excitement around the tech that Yates and her team are developing. Though not officially on the market, Nima’s been blogging about their progress with measuring peanut particles in food and their journey to tackle a common and sometimes fatal food allergy.

Nima also wants to create a community of users who can share their gluten detection data, allowing people to benefit from Yelp-style reviews of restaurants and food on the go and giving them the information to determine whether or not they feel good about eating a particular dish. Using the Nima device – or any tool to test food before mealtime – requires a behavior change for consumers. How to use the device and get accurate results and what to do with that info is all part of the ongoing education the Nima team is working on with their users.

“We are unveiling hidden ingredients and delivering this unprecedented data in the palm of your hands. Ultimately, we are bringing peace of mind to mealtime. Nima is like a little sidekick that can take the first bite before you do and give you one additional data point to make a more informed decision about eating,” says Yates.

Don’t miss Shireen Yates, co-founder and CEO of Nima at the 2017 Smart Kitchen Summit. Check out the full list of speakers and to register for the Summit, use code NIMA to get 25% off ticket prices.

Tovala Pairs Smart Appliance Innovation With Meal Kit Convenience

Last year at the Smart Kitchen Summit’s Startup Showcase, David Rabie stood next to a black box, one that resembled a microwave of the future or maybe even a toaster oven. Rabie’s company Tovala was making a smart steam oven that was connected to an app and able to perfectly cook certain meals with a catalog of food data and recipes. But the even bigger story behind Tovala wasn’t in the room at all; the company planned to launch an accompanying service designed to take on the meal kit delivery giants.

After a successful Kickstarter, Tovala is shipping to early backers and launching its flagship product offering to the masses this week. Tovala’s a smart steam oven comes with a ready-to-cook meal kit delivery subscription – focusing on drastically cutting down the time from food pickup to cooking to table. Using convection technology, a water chamber circulates heat to more evenly cook food and the oven is capable of steam, convection and broiling.

But the real innovation here is in the meal kit delivery service; unlike traditional meal kit delivery companies, Tovala sends customers their meals completely prepped and ready to stick in the accompanying smart oven. The customer scans the barcode using the connected app and tells the oven what you’re about to put inside, pulling the recipe down from the cloud to ensure your meal is cooked perfectly.

The meals might look a little like frozen dinners or airplane meals, but the results from early writeups like this one from Washington Post food writer Maura Judkis say otherwise.

Judkis writes, “I tried the Thai turkey meatballs with a hoisin glaze, served on cilantro brown rice with roasted asparagus, and was pleasantly surprised: The meatballs, studded with water chestnut, were crunchy and moist, the asparagus wasn’t overcooked, and a sambal sauce finish added a lot of kick. Another meal, miso salmon with roasted broccoli, delivered a velvety-soft piece of perfectly-done salmon”

Rabie spoke at last year’s Smart Kitchen Summit and described the target customer they are trying to lure – the ones who want even more convenience from a Blue Apron-style meal service. Perhaps the ones who stop using the service after just a few months – which according to the company’s S1 filings right before their IPO seemed to be a large majority.

“We’re trying to solve a common pain point – no time, want a delicious, healthy meal without the work. This seems to resonate across demographics.” – David Rabie, CEO, Tovala

Judkis also experimented with non-Tovala food, reporting that in general, the machine did well but (unsurprisingly) the ideal use for it was with the subscription service meals.

The Tovala Oven comes at a premium – $399 – but in theory could replace your wall oven if you subscribed to the meal service. It too has a higher sticker price than competitive meal kit delivery services, but not by much – charging $36 for 3 meals a week meals for a single person and $72 for the same amount for two people.

So far, Tovala is the only company combining a connected appliance with a prepared delivery service and is tapping into something core to our changing world. People have less time than ever but are more aware of the needs to eat healthy. For those willing to pay for convenience, the startup may be the answer.

Food Retail AI Startup Shelf Engine Raises $800K

One of the biggest headaches for anyone purchasing food in bulk – whether it’s grocery stores or restaurants – is figuring out how much to buy. Perishable foods go bad quickly and if ordering is off, the food that’s thrown out has a direct impact on the bottom line. This problem is what led Stefan Kalb, a Seattle food entrepreneur and owner of a local sandwich and salad distributor, to create a software platform that could use artificial intelligence and predictive analytics to cut waste.

Shelf Engine is a Seattle startup that just announced an $800K seed round of funding to deliver a software platform to grocery stores and food distributors that would predict and in some cases automate perishable food ordering. The software works with the retailer’s existing system, pulling in historical sales data, profit margins and combines it with external factors like seasonality, volatility and gross profit by product to deliver precise food orders.

Reddit co-founder and Shelf Engine seed investor Alexis Ohanian commented about the startup’s potential on Product Hunt, saying:

As seed investors, we’re always excited to learn about new problems that have potentially valuable software solutions — food waste is one of them. The food industry hasn’t had the ability to solve this with software and this app helps retailers and distributors reduce their waste.

Kalb uses Molly’s, the food distributor he founded, as a case study for Shelf Engine. Molly’s distributed fresh, locally sourced sandwich, salad and deli products to local businesses and guaranteed their sales – meaning, if they didn’t sell, Molly’s refunded the retailers. And because they used such fresh ingredients, the food only had a shelf life of five days or less.

Often, Kalb found, the company was using waste data as the sole metric to predict future orders. If waste was high for one account, they’d lower the next order. If it was low, they’d increase the next order. But this method is highly problematic – according to the study, “when managers react to waste, they are reacting to a single point of data. That decision isn’t based on a cumulation of waste and deliveries.” It often led to volatile availability of their products at places like Seattle Children’s Hospital cafeteria – at times the shelves would be full, and other times they would be empty. There was little predictability for customers looking for Molly’s food at meal time.

The company then began using Shelf Engine, which generated a probability model for all ten of their accounts. Basically, the model looked at the likelihood of products selling or products being wasted at any given level of availability and would then find the maximum between the two.

After using Shelf Engine for just a few months, the company saw a 7% leap in profitability.

Kalb opened Molly’s at the age of 23, with a degree in actuarial science and economics and on a 2014 ski trip with friend and engineer Bede Jordan found themselves wondering why the processes and systems in the food industry were so outdated.

 Could we create a platform that enables retailers to buy food and eliminate significant waste?  Could we create a platform that eliminates redundant busy work between vendors and retailers?  Could we create a more perfect marketplace?

These questions led the pair to create a product that would move the food industry towards more efficient systems using technology. Jordan himself is a former engineering lead at Microsoft who worked on HoloLens, an augmented reality technology. He will now lead the development of Shelf Engine as its CTO.

To get analysis like this and to stay up to date on the future of cooking and the kitchen, subscribe to our newsletter, the Weekly Spoon. 

Podcast: Creating A Food Data Layer With Edamam’s Victor Penev

Victor Penev set out five years ago to create a semantic data layer for the world of food. Now his company, Edamam, has one of the world’s biggest databases and provide food and nutrition data to companies like the New York Times and Epicurious. Now Penev wants to bring his data to the world of connected cooking appliances.

You can subscribe to the Smart Kitchen Show on iTunes or via RSS.

You can find out more about Edamam here.

Hands On With The Nima Gluten Free Sensor

After being diagnosed with an autoimmune disorder over a year ago, I dove into researching how I could be proactive. What kinds of vitamins, foods, exercises could I take on to stave off the effects of the disease and remain a healthy thirty-something mom with a busy job and personal life? It didn’t take long to discover that things like gluten and dairy were among the top triggers of inflammation in the body. I began the process of removing them from my daily diet.

Dairy was pretty easy, although many packaged foods have hidden dairy inside. But the labels are usually clear. Even dining out wasn’t too bad – restaurants usually have several non-cheese/butter/milk options from which to choose with some exceptions (every try to order a cheese-free dish from an Italian restaurant? Don’t bother). But gluten? Trying to find totally gluten-free foods on the go is hell.

But food labeling has gotten so much better, you say. My grocery store has a whole aisle of gluten-free foods! Sure, but as most of us who avoid gluten know, it’s much more complicated than that. Gluten is a hidden ingredient, a mixture of proteins found in wheat and related grains that give food an elastic, dough-like consistency before cooking or baking. And even foods that don’t naturally contain gluten can have gluten on them if they are made, produced, cooked or shipped in a place with other products that contain gluten. And how can you really tell? If a label or menu say “gluten-free” – what choice do you have other than to believe them?

That’s exactly the problem the folks at Nima are trying to solve. Their flagship product – a small, portable device with insertable cartridges – looks like just another tech gadget. But the idea behind it and the problem it’s solving is pretty revolutionary. So if I’m out to eat with friends, and a dish is labeled GF, or nothing is labeled GF but the waiter assures me they can make a certain dish GF, all I have to do to be confident in this is pop a sample of my dish into the Nima cartridge. Nima can sense even tiny amounts of gluten – 20 ppm or more – in a little over 2 minutes.

At the 2016 Smart Kitchen Summit, I got to sit down with Carla Borsoi, Nima’s VP of Marketing and try out a Nima sensor. I had just finished eating lunch provided by our catering team – a grilled chicken salad and fruit. At first glance, there was no obvious source of gluten or dairy on the salad, although the chicken had a crust on it that looked like it could have been breading. I did eat it (it was the first time I had eaten all day!) but I wondered. When Carla handed me the Nima cartridge, I chose to break off a small morsel of the chicken closest to the crust and pop it in the device.

nima-at-sks

The process is incredibly simple – each device comes with a few disposable cartridges that are inserted into the machine for testing. It fits about a dime-sized portion of food, liquid or solid and contains the chemicals needed to interact with gluten and detect the protein in your food. In fact, the chemistry used is actually a proprietary antibody developed by Nima co-founders Shireen Yates and Scott Sundvor. Once the cartridge is in, the device gets to work. A little over two minutes later, a little smiley face popped up, indicating no gluten present. So my lunch had been safe and GF after all. I felt pretty relieved, but also quickly recognized how powerful a device like this could be for people with food allergies and sensitivities beyond gluten.

I talked with Nima advisor and food tech VC Brian Frank about this later in the day. “What is compelling about Nima, to me, is that they’re unlocking secret world of my food, giving me information about what’s on my plate. Is it good? Do I want to eat it?” Frank explained the movement to eat gluten, dairy or soy-free foods has grown alongside a broader desire for consumers to know what’s in their foods. And the infrastructure that Nima’s developing isn’t limited to gluten.

“There’s no reason it can’t be used for dairy or peanuts and there’s nothing stopping them from going to pathogens either,” he added. In other words, if there’s something there that can be detected, it’s possible the Nima form factor could be used to detect it.

It’s not hard to see why Frank and others in the food tech space are interested in Nima and their potential. The connected world gives us access to information about so much of our lives – we can stay in touch with friends and family, keep an eye on our homes, find out about the weather outside, the traffic, the best prices on goods and services. And there’s certainly been a movement to give us better information how to eat healthily and ways to access food in easier and more convenient ways.

But the food molecular sensor market is as a whole is still in its early days and in general hasn’t always seen success. Scio, as an example, launched on Kickstarter two years ago and dazzled at TechCrunch Disrupt with its portable molecular sensor. The project raised $2.7 million in funding and promised to use IR-spectroscopy to deliver information about what was in various foods, plants and medicine. The marketing video shows a guy wandering a grocery store, scanning a variety of food products, even the leaves on a tree outside, and receiving deep molecular information about each of them. Compelling, right?

Though not entirely based on smoke and mirrors, the promise of this product almost seemed too good to be true (with a Theranos-like vision). Fast forward to 2016, the company is currently in a patent dispute and shipped its product to early backers without telling them that for it to be actually useful, they’d need to purchase a $250 developer’s kit. And then there are other issues with broad-spectrum technology like Scio, relying on a database that needs to be continually updated to be useful and trying to give information about such a wide range of things.

The Nima sensor has yet to ship, but it stands to reason that their focus on one molecule analysis at a time as opposed to a universal sensor might be a better approach. And though Nima doesn’t rely on a database to give user’s information about their food, their app does give them the ability to record the information they find out about their food in restaurants, creating a sort of Yelp reviews for food labeling accuracy and friendliness to gluten, dairy and other allergen sufferers.

Scio, Nima and other food sensors are coming to market at a time when demand for that information and healthy food alternatives are higher than ever. Analysts predict that dairy alternatives will be a $19.5 billion market by 2020 and the GF label can be found on mainstream labels across the grocery aisles, even on most Cheerios’ boxes. According to a survey from Innova Insights, 91% of consumers believe that foods with recognizable ingredients are healthier, proving that even consumers who don’t have dietary restrictions want to know more about what’s inside their food and how it will impact their health. But inserting tech into the equation to help with that can be tricky.

“Food tech is hard,” commented Frank, “You’re asking people to change or adopt new behaviors, and that’s not a small thing. Tech that scratches the right itch at the right time – that’s what drives success.” When I mentioned Nima to other gluten or dairy free friends, there was a good amount of intrigue. But the question I got asked most?

Where can I buy it?

The Nima sensor will come out later this year – and you can sign up for updates on their website. We’re hoping to get our hands on one for The Spoon – stay tuned.

Campbell’s Soup Co Invests In Food Tech Startup Aimed At Nutrition And Wellness

Campbell’s Soup Co. is arguably one of the most forward-thinking food giants in the industry today, at least when it comes to food tech investment. Earlier this year, Campbell’s announced the creation of Acre Venture Partners, the VC arm it plans to use to “aggressively participate in the disruption in food trends.” The fund includes $125 million to invest in startups that are looking at new approaches to food growth and development and using technology and innovation to change the food industry.

This week, Campbell’s announced its investment in Silicon Valley-based tech startup Habit. Habit is a newly launched company that will deliver a “complete personalized nutrition solution” based on factors like someone’s biological makeup and metabolism. The CEO of Habit, Neil Grimmer, is also the founder of Plum Organics, a company that he sold to Campbell’s back in 2013. Despite having the VC fund, Campbell’s invested directly in Habit and is the startup’s sole funder, according to a Habit spokesperson.

The company will deliver a testing kit to users and together with the app, users are instructed to gather DNA samples to ship to their certified testing lab. The data collected is combined with the user’s reported lifestyle and personal goals and thrown into their priority algorithm known as the Nutrition Intelligence Engine. The algorithm spits out recommendations for what to eat from registered dieticians and a wellness guide along with fitness goals.

But the company doesn’t just stop at recommendations – they’ll also ship you a Habit meal kit, based on your personal nutrition blueprint and give you access to certified wellness coaches to help you meet your goals.

“The entire food industry is being transformed by the fusion of food, well-being and technology,” said Denise Morrison, Campbell’s President and Chief Executive Officer. “Habit is well positioned in this wired for well-being space and poised to lead the personalized nutrition category.”

Meal delivery is a crowded space within food tech, but the areas of food data, transparency and nutrition are growing, and the combination of the two is a unique model. There are a lot of questions about how Habit – and perhaps Campbell’s, as its major investor – might use that data and how willing consumers are going to be to give it up so freely. But having deep, biological insight into what types of foods your body needs to be healthy is a pretty compelling message. Habit is currently collecting interest via a waiting list, and promises to start shipping in beta in January 2017.

Read more about Habit and Campbell’s investment.