• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Skip to navigation
Close Ad

The Spoon

Daily news and analysis about the food tech revolution

  • Home
  • Podcasts
  • Events
  • Newsletter
  • Connect
    • Custom Events
    • Slack
    • RSS
    • Send us a Tip
  • Advertise
  • Consulting
  • About
The Spoon
  • Home
  • Podcasts
  • Newsletter
  • Events
  • Advertise
  • About

food printing

July 26, 2023

Kroger Begins Testing Cake Printing Robot From Beehex at Location in Ohio

Late last month, grocery giant Kroger began to trial the use of a cake-printing robot made by Beehex in the Gahanna, Ohio, location, The Spoon has learned.

The new Cake Writer machine, which will allow consumers to input a custom message and watch as the cake is decorated in minutes on the spot, is made by 3D food printing startup Beehex. Depending on the message, the decoration process will take two to fourteen minutes. The machines will be loaded with hundreds of different pre-made designs and fonts for the customer to choose from.

Beehex CEO Anjan Contractor told The Spoon that the startup plans to install 10 Beehex Cake Writer machines in the Columbus market next year and has plans to install up to 350 machines in the future with Kroger.

Contractor says that a typical machine costs roughly $10 thousand when produced at scale, and the ongoing costs include $50 a month for cloud database management and about $5-6 for each 20 oz cartridge of frosting.

httpv://www.youtube.com/watch?v=shorts/yNbBofgCp4s?feature=share

I don’t know about you, but I would gladly pay for a customized cake. We just celebrated a birthday in our family, and I had to buy a tube of frosting and scrawl the name on the top of the cake with my atrophied handwriting. A customized image with legible writing is something I’d pay for.

You can check out the Cake Writer in action below in the video provided by Beehex.

Cake Writer Promo

May 5, 2023

The Spoon Weekly: Beverage Printing Becomes a Trend & The Breadbot Rises After CES Success

We Now Can Officially Call Beverage “Printing” a Trend

While folks often wait to have three of a thing before declaring a trend, I’m gonna go ahead and call it in the case of beverage printing after two. 

And as of last month, we officially had our second startup making a home beverage “printer”, only unlike the Cana which is a Swiss Army Knife make beverage machine, the One Tap, which makes beer instantly by mixing in different flavor and aroma inputs. The printer’s “cartridges” essentially look like small vials, each containing different liquids that can dial up or down on the hoppiness, sweetness and more. 

The One Tap is made by a startup out of Belgium called Bar.on. The company, which raised €.1.8 million last fall, says the One Tap can produce a variety of beer styles such as blond, brown, IPA, and tripel, as well as make high, low, or even no-alcohol beer.

Like the Cana, the company’s pitch centers around sustainability, talking up the potential impact that making drinks at home will have as compared to the carbon-heavy approach of printing liquids in cans and bottles around the country to grocery stores, restaurants, and bars. 

The jury’s still out on how much that will resonate, as well as how the beer will actually taste. The company claims the early recipes have performed well in blind taste tests, but for now, we’ll have to take their word for it as the company still needs to raise more capital before it can build and ship its machines to customers. 

You can read my writeup of the One Tap here. For those interested in going deeper into 3D food printing, we have the full video from last week’s 3D food printing deep dive under our Spoon Plus subscription program. 


Sponsor: Attention Automated Food Retail Startups: Take Your Innovation to the Big Apple!

The MTA is seeking a qualified vending operator to provide services consisting of furnishing, installing, stocking, maintaining, managing, and operating vending machines at locations within various New York City Transit (“NYCT”) stations!

Does your platform have what it takes? Learn more here about submitting a proposal for this opportunity today!


Dispatches from Israel Food Tech Ecosystem: Amir Zaidman, The Kitchen

Last month, The Spoon’s Joy Chen visited the Kitchen Hub at their office in Ashdod, Israel and sat down with Amir Zaidman, Co-Founder and Chief Business Officer of the Kitchen. Prior to co-founding the Kitchen, he spent 10-14 years in business development in medical technology working on both the startup and investing sides. 

They chatted about what the Kitchen does, what sets Israeli startup founders apart, what the ecosystem needs, how precision fermentation is the new software, and what it’ll be like for Israeli customers to try the first cultivated meat product. 

J: Let’s talk about what the Kitchen is and what it does. 

A: First and foremost, we have capital we invest in startups like a seed or pre-seed stage venture capital. We have more money than a typical seed stage venture capital would invest because we are also getting money from the government to invest in those startups. While a typical seed stage fund would not invest $200-0.5M, we can invest closer to $1M in a company. Those companies become portfolio companies and they have access to the facility but it’s also the very close support that the team in the Kitchen is giving the teams in the companies. At least for the first 2-3 years after we invest in them, it’s a very intense relationship. 

J: Would you say the Kitchen is like a venture studio? 

A: Not exactly. For us, venture studio is when we start with a blank page. Then we brainstorm and figure out what we want to do based on needs from the industry, global trends, and where the industry is going. We start scouting for the enabling technologies, science, intellectual property that might be relevant for the project. When we find that, we go into negotiations with universities or research institutes and we go into a licensing agreement to own the license for that technology. Then we go recruit the team and give them equity into the new company that we created that holds the license for the technology. The venture studio model for us is starting from nothing and bringing all of those building blocks together. 

The third thing the Kitchen does is activity in the foodtech community in Israel. 

To reach our full interview with Amir Zaidman, head over to The Spoon. 


Food Robots

Four Years After CES, Breadbot’s Robotic Breadmaker is Dishing Out Loaves at Grocery Stores

For robot startups seeking to make a splash at CES, there are a few options: holding a large press conference, making it weird and creepy, or serving cocktails. However, one method stands out above the rest for drawing in crowds: wafting the aroma of freshly baked bread (aka ‘the Subway method‘).

That’s what the folks behind the Wilkinson Baking Company did back in 2019, and the end result was their robot, the Breadbot, became a sensation that year at the world’s largest tech event. The smell of fresh bread pulled in journalists, tech nerds, and passersby like a tractor beam, garnering the type of press that big budget brands like Samsung would envy.

The small Eastern Washington-based company, co-founded by brothers Randall and Ron Wilkinson, has been working diligently to bring their product to market since then. Their goal was to transition from a working prototype to a production-ready machine suitable for grocery stores.

As part of the transition, the company also looked to find a new CEO. The Wilkinson brothers, both in their late sixties, wanted a CEO that could take the early-stage startup from a small LLC with a big idea to one that was mature enough to raise funding and bring the first product to market. Paul Rhynard, a former strategy consultant for McKinsey who also had experience raising capital as Chief Strategy Officer for Russell Investments, stepped in for Randall in April of last year and has since helped raise a seed round of $3 million last summer to fund the build-out of the company’s first production run of robots.

To read the full story on how the Breadbot is progressing, head on over to The Spoon.


Grocery

Walmart Gains Share in Online Grocery as Shoppers Look for Ways to Combat Inflation

While online grocery shopping continued to grow last year, where people shopped shifted significantly according to a new report from grocery researcher Brick Meets Click.

The new report, which details the egrocery performance for different retail formats, said Walmart was the big winner in 2022 as more and more customers looked for ways to save a buck. According to the report, which broke down the four major formats as supermarkets, Walmart, Target, and Hard Discount (i.e. Aldi and Lidl), Walmart saw its share of online grocery shoppers grow in both low-income and high-income households.

According to Brick Meets Click, households making less than $50 thousand per year were 25% more likely to shop at Walmart than a supermarket, and Walmart’s total share of online grocery in this household category grew by 2.1% vs. a contraction of 1.5% for supermarket’s share. On the high end of the spectrum, Walmart gained ground in households making over $200 thousand annually, expanding its reach into this segment by 2.1%. In contrast, supermarkets saw their reach shrink by 1.2% in 2022 vs. the previous year.

The reason for the shift towards Walmart for both segments was persistent inflation. Lower-income households were driven by what the researcher terms “flight to value,” where they buy products priced via an “everyday low price” pricing model employed at Walmart and hard discounters such as Aldi. And while high-end income households are three times more likely to shop online at a supermarket, the format lost share to Walmart in 2022 as upper-income earners also looked for ways to save on groceries.

Read the full story here on The Spoon.


The Consumer Kitchen

Spoiled Opportunities: How Tupperware Could Have Reinvented Itself Before It Was Too Late

In recent weeks, news reports about the struggles of the housewares brand Tupperware have surfaced.

It’s unfortunate to see such a storied brand on the brink of bankruptcy, but it raises the question: was this avoidable? Could Tupperware have saved itself by embracing new ideas to modernize its brand and products?

We’ll never know for certain, but a household name like Tupperware might have had a chance if it had explored new products and business models a little sooner. Here are a few ideas of how the company could have reinvented itself:

DTC Housewares Rollup

Tupperware could have transitioned to a direct-to-consumer (DTC) model sooner, either natively or through acquisition. Although Tupperware products are available for purchase on its website, the company still largely relies on its direct sales model, which is based on the party plan concept. While some companies can still make this model work (like Thermomix), the Tupperware Party is a relic of the past that does not resonate with modern consumers.

One approach the company could have considered is a brand rollup strategy, similar to what we have seen from Pattern Brands. Pattern has been gradually acquiring successful DTC brands like GIR, Yield, Poketo, and Onsen. Each brand already had its own loyal following, and Pattern was able to achieve operational scale by consolidating back-office, marketing, and distribution. Tupperware could have also considered larger deals with successful social media-driven brands like Caraway.

Read the full story at The Spoon.


Future of Retail

Starbucks Trialing Amazon’s Palm Payment System in the Seattle Market

Starbucks is trialing Amazon’s biometric payment system, Amazon One, in the Seattle market. The system, which allows customers to pay in-store with the scan of a palm, was spotted in a Starbucks north of the company’s Seattle headquarters in Edmonds, Washington.

To sign up to use the system, users can pre-enroll at the Amazon One website or inside Starbucks at the Amazon One kiosk. Since I didn’t already have an Amazon One account, I decided to sign up in the coffee shop. The kiosk prompted me to scan the barcode within the Starbucks app on my phone to identify my Starbucks account and recognize my form of payment. From there, it asked me to hover both my left and right palms above the scanner, one after the other. Once each palm was scanned, I was ready to go. It had taken all of about two minutes to sign up.

Since I was already there, I figured I’d try it out. I got in line and asked the barista for an iced tea. When asked for payment, I hovered my palm above the scanner until it recognized it, and that was that.

Read the full story at The Spoon

May 4, 2023

The Spoon 2023 3D Printing Deep Dive

To hear what’s happening in the world of 3D food printing, The Spoon brought together some of the leading thinkers in the world of food printing for a conversation about the current state of this nascent market.

We discussed the current and future outlook for software-controlled printed food, beverage printing, meat printing technology, food printers for space travel & more!

Speakers:

  • Jonathan Blutinger – Coauthor, The future of software-controlled cooking
  • Anjan Contractor – CEO, BeeHex
  • Marine Coré Baillais – Founder, The Digital Patisserie
  • Giuseppe Scionti – CEO, NovaMeat

April 19, 2022

The LuckyBot Turns Your Ordinary 3D Printer Into a Chocolate Printer

If there’s one type of food that excels when it comes to 3D food printing, it’s chocolate. Chocolate melts easily and works well with 3D printhead extruders, allowing you to build 3D figures layer by layer much as if you were using plastic or another material.

The problem is that purpose-built 3D chocolate and food printing machines are expensive. Food printers designed to extrude chocolate or other types of food will set you back anywhere from $1,500 to $6,000.

Which is why I find the LuckyBot intriguing. The extruder can be added to a number of different FDM 3D printers on the market to enable 3D food printing. Made by a company called Wiiboox, the LuckyBot replaces a 3D printer’s standard extruder with one designed specifically for printing food material.

You can watch a detailed review of the LuckyBot by Youtuber Printhouse here that discusses installation, operation, and challenges with the system.

Below is a video of the LuckyBot printing a piece of chocolate:

View this post on Instagram

A post shared by The Print House (@theprinthouseyt)

The LuckyBot first showed up on Kickstarter (and raised about ~$65 thousand) and is now available via the company’s website or Amazon for $159. However, before you rush out to buy one, I’d suggest you watch the installation video and realize the LuckyBot doesn’t exactly look user-friendly. As someone who’s played around with low-cost 3D printers with poorly written instructions, I can attest to how frustrating the whole process can be. Adding a new printhead is probably doubly so.

That said, if you’ve been itching to become a CAD-powered chocolatier and don’t have $4 thousand to drop on a Foodini, you might want to give the LuckyBot a try.

May 7, 2019

Make Bread Great Again: Talking Bread Puts Branding (and Trump) on Loaves

Ever wanted an inspirational saying, company logo or the face of Donald Trump on a loaf of bread?

Ok, probably not, but if you do I have good news for you: Israel startup Talking Bread has created a machine to do just that.

The company’s bread “brander” burns an image on bread using the essentially the same technique with which livestock would be marked using a branding iron, only instead of branding cows, the machine stamps logos, pictures of Trump and Kim Jong Un and basically anything you could want on thousands of loaves of bread an hour.

I caught up with the company CEO Gilad Cohen at Seeds&Chips this week where he told me about his company’s products and the why he thinks stamping messages on baked goods is a white space (and bread) opportunity.

“I thought bread can be much more than food,” said Cohen. “If you eat the food and a minute later you forget what you ate, it doesn’t really matter.  But now we can change the way you look at bread.”

In one sense, Talking Bread is similar to Ripple and Selffee in that much like these companies, the Israeli startup sees food as a messaging and marketing platform. However, unlike these products – both of which are for the lower-volume capacity of restaurants and events – Talking Bread is built for the factory floor. The company’s first product, the Bread Wizard 9000 (yes, that’s its (awesome) name), can stamp up to 18 thousand loaves per hour, while the just-introduced Bread Wizard 5000 is for smaller bread production facilities with a capacity of a few thousand loaves per hour.

You can check out my interview with Gilad Cohen below, and when  you’re done with that, you can see the Bread Wizard 5000 here.

Talking Bread @ Seeds & Chips 2019

January 28, 2019

Barilla-Backed BluRhapsody To Launch 3D Pasta Printing E-Commerce Service in 2019

Have you ever wanted to create your own customized pasta inspired by a favorite work of art, company logo or the likeness of a standup comedian?

You may soon get your chance.

That’s because BluRhapsody, the pasta printing spinout of Barilla’s Blu1877 group, will launch an e-commerce platform in the coming months where anyone can order customized pasta printed by a Barilla-developed 3D pasta printer.

The new e-commerce offering is an expansion of an early limited direct-sales business in which BluRhapsody worked with a small handful of Michelin-star chefs to create customized pasta for their restaurants. With the new e-commerce offering, anyone will be able to go to BluRhapsody.com and order pre-designed custom pasta and, eventually, design their own and order it online.

According to BluRhapsody CTO Antonio Gagliardi, the company’s custom-created pasta capability will evolve through a couple phases. At first, customers will be able to go to BluRhapsody and order from a small catalogue of pre-designed pasta.  There will also be the ability for customers to start custom projects in which they work jointly with BluRhapsody to create unique pasta designs. Finally, the company plans to eventually offer a “customize-your-pasta page” where the customers use an interactive online tool to personalize the shape, ingredients, and even taste and texture of the pasta.

The transition from a one-off service that only worked directly with 5-10 chefs to one in which BluRhapsody becomes what is essentially a ‘Sculpteo for pasta’ was made possible because the company has made significant progress over the last couple years in developing their 3D pasta printing technology. According to Gagliardi, the company has moved beyond the initial prototype the company co-developed with the Netherlands Organisation for Applied Scientific Research (TNO) to one based entirely on an internally developed design. With their new patent-pending pasta printer, BluRhapsody has optimized the design to print pasta with much greater efficiency.

Looking forward, I’m excited for an era of customized printed pasta. I can see a world where not only do restaurants big and small design their own unique designs, but average folks like myself create pasta for special occasions or gifts.

And who knows, maybe if Seinfield was a modern day sitcom, Fusilli Jerry would be printed rather than hacked together in Kozmo Kramer’s apartment.

December 4, 2018

Eat My Face! How One Entrepreneur Found Meaning By Printing Faces On Cookies

A few years ago, David Weiss went through a bout of career self-reflection.

He was working as a sales rep for a sweater wholesaler in New York City and found the work unfulfilling. So eventually, he did what so many of us dream of doing when a period of career stagnation comes along: he quit and travelled the world.

“I had a year’s salary in the bank, so I said, ‘I’m outta here,'” he told me in a phone interview.

And he was. Over the next year and a half, Weiss spent time in Israel, Indonesia and Thailand, and it was this last country where he would find the ticket for what would be his next journey.

Weiss was at a three-day silent meditation retreat in northern Thailand when he met his future business partner, a chiropractor named Farsh Kanji. Like Weiss, Kanji had cashed out of his former business and was traveling the world. Eventually they found each other and, luckily for both, their meditation wasn’t exactly silent.

Instead, they started talking about an idea that would become the focus of their future company: printing faces on food.

Real-Time Face Printing

Weiss and Kanji knew that the technology to print photos on food already existed. For example, there were already online services that could print your loved one on a cake and have it sent to your house in a few days. What they wanted to do is take this idea further by letting people snap pictures and print their image on food at events in real time.

From there, it wasn’t long before they got down to business.  First thing they knew they had to do was to figure out the technology to actually print on food.

The technology can also print on drinks

“We had some friends who understood printing technology,” said Weiss. To work with food, they explored modifying an ink printer and printing with food coloring.

It worked and Selffee was born. Before long, they were taking the tech to events.  But in those early days, they still had to work out the kinks. At one event, they were excited to print a cookie for one of Instagram’s early executives, only to have the picture print his face in the wrong colors and too big to fit on the cookie.

They’d eventually fine-tune the process, and nowadays can print on thousands of cookies, drinks or even marshmallows at a single event. For a typical engagement, Weiss says they’ll bring three printers and can batch-print 18 or so cookies in about five minutes. For bigger events, they’ve figured out how to queue logistics and can print thousands of face-printed edibles.

The company has been able to keep marketing costs low because the product often goes viral on social media

“We did the Super Bowl and did about 60,000 faces on marshmallows” said Weiss.

So far in 2018, Selffee has worked over 200 events. According to Weiss, they’ve worked a total of 350 cumulatively their start in 2016. The company also has seven full time employees and has plans to expand globally in 2019 by moving into five markets in Europe.

“From two guys just hacking away, it’s now a successful project that’s my personal ikigai,” said Weiss.

He asked me if I knew what that meant. When I said no, he explained the Japanese term that basically describes a person finding their life’s calling by providing the world something it needs.

While I’ll have to take Weiss’s word on the inner peace he feels, one thing I can say with certainty is he nailed one part of the ikigai equation: the world definitely needed more edible faces on cookies.

If you’d like your face printed on a cookie, come see Selffee and 40 other startups at The Spoon’s FoodTech Live event in Las Vegas during CES on January 8th. 

Primary Sidebar

Footer

  • About
  • Sponsor the Spoon
  • The Spoon Events
  • Spoon Plus

© 2016–2025 The Spoon. All rights reserved.

  • Facebook
  • Instagram
  • LinkedIn
  • RSS
  • Twitter
  • YouTube
 

Loading Comments...