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Daily news and analysis about the food tech revolution

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Food Tech News Roundup: Just Eggs, Mealpal, and IndieBio

It’s that time again! Time for us to take a breath, take a beat, and look back at the week. At the Spoon we covered a large swathe of stories, from food delivery robots to cultured meat and milk news to the drama around meal kit company Chef’d’s sudden shut-down.

But we didn’t have time to cover everything that happened this week. Here are the food tech news stories that caught our eye around the web, here for your reading pleasure. Enjoy!

Mealpal rolls out in Asia
This week Mealpal, the takeout meal subscription service, launched in Singapore. Users can select from a set number of meals from various local restaurants, pay for their food online, then skip the line to pick it up — for around $6 per meal. This is the 17th market for Mealpal, which is already available in cities in the U.S., Europe, and Australia. The startup launched in 2016 and is based in New York City.

 

JUST rolls out their plant-based eggs in more locations
Plant-based food company JUST Foods (formerly Hampton Creek) has been making waves with its vegan egg product, which is made of mung beans but looks and tastes like the real thing. According to a press release, this week they forged a partnership with Italian company Eurovo, Europe’s leading producer of packaged, pasteurized, and dried eggs, to distribute JUST’s plant-based product. In Europe, Just Egg will have a different name, due to regulations.

This news comes around the same time that JUST announced that vegetarian fast-casual chain Veggie Grill would bring Just Egg to its 30 locations. They’ll also be rolling out the vegan scramble on e-commerce site Jet.com (owned by Walmart), as well as Sysco, New Seasons Market, Wegmans, and other retailers.

 

IndieBio to open New York City location
New York governor Andrew Cuomo announced this week that IndieBio, a leading bio-accelerator, would open a branch in New York City. Run by VC firm SOSV, San Francisco-based IndieBio works with select life science startups to provide resources, guidance, and networking opportunities. Companies that are selected for IndieBio’s cohort receive $250,000 in seed funding and take part in a four-month program where they get access to labs and co-working spaces as well as a chance to pitch to investors and partners. Over the next five years, New York state plans to invest $25 million in IndieBio’s startup accelerator.

 

A new service lets Philly fans order beer with their iPhones
Stadium concession company Aramark will partner with the Phillies to conduct a food-ordering experiment in Citizens Bank Park. Starting on July 20th, fans in certain sections can order water and beer, without leaving their seats. To order, they’ll scan a QR code on the back of their seats and then text their order, which is completed via Apple Pay. Aramark is the first concessionaire to try this method of stadium ordering. Unlike previous seat-delivery stadium food concepts, this partnership wouldn’t require a separate app — anyone with an iPhone can use it.

 

Bevi Fights Plastic Bottle Waste With Its Smart Beverage Machine

What’s twice the size of Texas, floats on water, and weighs as much as 500 jumbo jets?

That would be the Great Pacific Garbage Patch.

By recent numbers, there are roughly 1.8 trillion plastic pieces floating in the patch, which sits in the North Pacific ocean between Hawaii and California. Much of that debris comes from plastic drink bottles, which can take hundreds of years to disintegrate. The U.S. alone buys about 29 billion water bottles per year, and only one in six of those are recycled. The rest wind up in landfills or, more often, the ocean.

Finding an alternative to those plastic bottles is the core mission behind Bevi, the smart beverage dispenser currently making its way into offices, gyms, schools, and hotels. In the words of cofounder and Head of Marketing Frank Lee, the company is “building a future without plastic bottles and cans.”

The Bevi machine dispenses both still and sparkling water, which can also be flavored, and comes in two sizes: a five-foot-tall dispenser and a countertop model. It’s hooked up to a tap water source, and that water runs through the machine’s custom filtration system. Users, meanwhile, can select flavors (the machine can hold up to four at one time) and adjust their drink’s sweetness with a sliding scale that appears on the touchscreen. All flavors are vegan, kosher, and sweetened naturally, according to the company.

But back to the floating garbage patch: Bevi Cofounder and Head of Product Eliza Becton started reading about it when she was studying industrial design at Rhode Island School of Design. “[Bevi] was essentially a way for her to figure out how to clean up the ocean,” says Lee. Becton, Lee, and CEO and cofounder Sean Grundy joined forces in 2013 and started making smart beverage prototypes, from which Bevi was eventually born.

Besides being an eco-friendly alternative to bottled drinks, Bevi is also trying to offer more consistency and precision when it comes to flavor. A traditional soda gun (which the trio reverse engineered at one point in the name of research) has no consistent flavor level or carbonation settings. So instead, Bevi used some of the same technology found in medical devices, where dispensing the correct dosages is life or death. In other words: precision is paramount.

Water flavors may not fall in the lifesaving department, but digitizing the way people get them still delivers a much more consistent product.

Lee points out a couple other advantages to being digital:

For one, Bevi is an internet-connected machine, which means the company can monitor flavor data in real time. That makes it much easier to know when a machine’s flavor supply needs to be refilled. Office managers, Lee points out, typically have to restock beverages by going to a place like Costco and buying cases that have to be lugged back to the office or facility. By proactively monitoring levels and dispatching someone to refill them before they run out, Bevi eliminates this particular task, along with the wasted time and back pain that goes along with it.

The other advantage to being digital is that it allows Bevi to analyze which flavors are working, which are less popular, and any other noteworthy trends. At the start of the year, for example, cucumber-flavored water spiked as people were making their new year resolutions. That’s great information for Bevi, who can plan ahead to next January and push “cleansing” flavors accordingly.

Right now Bevi is focused on putting their devices in public places, where they see the most opportunity. While many, including myself, have asked about a home version of the machine, Lee didn’t have any specifics as to if or when that might materialize. Currently, both models of the machine are only available for business use. Pricing varies by company, but the Bevi website notes that “Bevi can cost as low as 26 cents per drink.”

Bevi is all about changing consumer behavior, which is a cornerstone of any true innovation. It’s also not easy to accomplish, and when it comes to plastic water bottles, there are decades of conditioning to undo in consumers before the majority of them opt for a more eco-friendly alternative. That’s really true for any kind of beverage receptacle, plastic or otherwise. I’d love to see a future where everything from fast food joints to Starbucks to the gas station has a Bevi or Bevi-like machine that’s not only digital but also offers a a real alternative to those fridges full of plastic.

No telling if that’ll actually happen, but in terms of changing the way we think about what we drink, the folks at Bevi seems up to the challenge.

Food Tech News Roundup: Voice-Enabled Faucets, Food Incubators, and No More Meat

Happy weekend! We’re going to make this short and sweet, since there’s plenty of food tech news to read and (hopefully) a lot of sunshine to enjoy.

Without further ado, here are the stories in food and smart kitchen innovation that caught our eye this week.

New reach in food delivery
Food delivery creeps ever further and further into our lives. This week, delivery startup Postmates expanded to 100 new cities, adding 50 million potential new customers. They also deepened their partnership with DIY burrito chain Chipotle Mexican Grill, adding 300 new stores to their delivery route.

Postmates wasn’t the only food delivery startup with an announcement this week. Uber Eats teamed up with payment app Venmo to let people easily split the cost of rides and food orders. So if your friend eats half of your Pad Thai, you can make her pay you the $6 you deserve.

 

Target rolls out more Midwestern curbside pickup
Shoppers at over 200 Target stores throughout the Midwest can now take advantage of curbside pickup. This brings the total number of stores with the Drive Up feature to over 800, spread throughout 25 states — with more to be announced over the coming months. Which means Target is halfway to national curbside pickup retail domination and has no plans to slow down.

 

Photo: Budweiser.

Drizly brings the Happy Hour to your office
This week online liquor store Drizly partnered with Anheuser-Busch to debut something that every workplace needs: an Office Bud-e fridge. The fridges have smart sensors that sync up to WiFi to automatically re-order beer (Anheuser-Busch, of course) through Drizly when stock is running low. According to a press release shared with the Spoon, the fridge can hold up to 180 cold ones at a time, and is set to rendering “classic ‘beer runs’ obsolete.”

 

Delta touch faucet with Alexa

A sneak peek at the new Delta faucet
Our friend Stacey Higginbotham of Stacey on IoT gave a video review of the new voice-enabled Delta faucet this week. In the video, she asks Alexa to “please turn on her Delta faucet” to let the water go. But things get a lot more specific; she asks Alexa to dispense “one cup” of water, and also to fill a vase that she places in the sink. Both times, success! These may seem like small victories, but it’s an indication of voice assistants connecting even further into smart home gadgets.

We the first to scoop the faucet, which lets you turn on the water with your voice, last year. The product isn’t actually for sale yet, but when it is — we’re interested.

 

Photo: Pepsico.

PepsiCo unveils plans for new food incubator
PepsiCo has become the latest mega CPG company to launch its own food-centric incubator, following in the footsteps of General Mills, Campbell’s, and others. This week on an investor call they announced plans to launch a new food innovation center called “The Hive,” which is intended to refine and grow their niche brands, and seek out new startups for investment. This comes just a few months after PepsiCo partnered with The Hatchery Chicago, a non-profit food and beverage incubator, to help beef up their business.

 

Photo: WeWork.

Meat is off the WeWork menu
This week coworking space giant WeWork made some serious strides to cut their meat consumption. Its 6,000 employees were told that they could no longer get reimbursed for meals including meat, which includes poultry, red meat, and pork. WeWork co-founder also told staff that they were nixing meat options from the startup’s internal “Summer Camp” retreat. No mention was made of fish, so I guess pescetarianism is still kosher?

Video: For Big Food, ‘We’re Past Innovation and Onto Disruption’

Tyson Foods produces a massive one out of five pounds of protein consumed in the United States. Barilla isn’t any slouch either, with its 30% dry pasta market share in the US and 10% worldwide.

That’s a whole lotta chicken and pasta, so when execs for the investment arms of these two food giants took the stage last month at Smart Kitchen Summit Europe, you can bet all were listening intently to see what they had to say about the future of food and cooking.

The panel featured Thomas Mastrobuoni, CFO of Tyson Ventures, and Michela Petronio,  Director at Barilla’s investment arm, Blu1877, who took the stage to discuss food tech and connected kitchen investment in our closing panel which was moderated by Beatriz Romanos of TechFood Magazine.

The three had lots to say about technology, the food business and how they are investing in the future as these two worlds increasingly intersect.

Mastrobouni talked about one of their recent investments and how it’s a sign that technology is having the same disruptive impact on food now it had on media and finance over the past decade.

“We’ve said innovation, that boat has sailed, and we’re on to disruption now,” said Mastrobuoni. “The startups that we’re focusing on are, in some ways, out to get us. For the largest protein company in the US to invest in a plant based protein and two cultured meat investments… for us to go out and do that sends a message that the technology is starting to hit the food industry.”

There are lots of other great insights in the video, including discussion of why companies like Barilla and Tyson decided to launch their own investment arms, why they are interested in the connected kitchen and many more, so you’ll want to make sure to watch the entire session below:

If you want to hear more from VC’s and investors in the connected cooking space, join us at the Smart Kitchen Summit in Seattle this October!

Food Tech News Roundup: Cold Brew, Avocados, and Robot-Made Burgers

Were we the only ones whose heads were spinning with all the food tech news this week? Especially the funding announcements. Corporate catering company ezCater raised $100 million, cultured fish startup Finless Foods snagged $3.5 million, and Hungry raised $1.5 million. And that was just in the U.S.! There were quite a few other big fundraising announcements from food innovation companies around the world, from food delivery to meal replacement shakes.

Here are some of the other food tech news bits — funding-related and otherwise — from around the web this week. This one’s a bit longer than usual, so we’ve divided it up into categories for you.

Crowdfunding updates

Dash Rapid Cold Brew Available In Stores
Tired of waiting a grueling 24 hours for your cold brew to be ready? This week Dash Rapid Cold Brew, which claims to create cold brew coffee in 5 minutes, is now available in stores and online. It’s the latest product from Storebound, the company that brought you such tech-enabled appliances as the Pancakebot 3D Printer and the SoBro Coffee Table. After raising funds for the product on IndieGoGo, the product found its way online earlier this year to mixed reviews. At the time, the company told us they were working on adjustments to the product, so let’s hope they’ve gotten those fixed as the product heads to brick and mortar retail for $129.99.

IoT-enabled brewing airlock PLAATO ships
This week PLAATO, an IoT powered smart airlock we wrote about last year that lets you monitor beer fermentation  via phone app, has started shipping. The Norwegian project had raised over $200,000 on Kickstarter, beating its $30,000 goal in the first 12 hours. The PLAATO, which monitors fermentation levels, CO2 amounts, and temperature throughout the brewing process, will retail for $149.

Robots and… more funding.

Creator offers $6 cheeseburgers made by robots
Restaurant/culinary robotics company Creator opened up their robotic burger chef to a select few this week before their June 27th opening. The San Francisco-based company, formerly Momentum Machines, will serve up robot-created cheeseburgers for $6. Automated chefs are all the rage right now, from Miso Robotics’s burger-flipping Flippy to Chowbotics’ automated food bowls. If you want to stay on the cutting edge, be sure to check out The Spoon Automat podcast, which covers all things food robots.

 

Bossa Nova raises funds to scale up inventory robots
This week Pittsburgh-based Bossa Nova raised $29 million to increase the production of their mobile inventory robots. The robots work perform tasks like shelf-scanning to facilitate re-stocking in retailers like Walmart (its currently in more than 40 of its stores), and are apparently 50% more efficient than human workers. This latest funding round brings Bossa Nova’s total war chest to $70 million.

Everything else

Beyond Meat goes to Canada
A&W Services is bringing Beyond Meat burgers north of the border into Canada. Starting July 9th, the national restaurant chain will offer the plant-based patties in its nearly 1,000 locations across the country. This will make A&W the first Canadian chain to carry Beyond products, and will also mark Beyond Meat’s largest restaurant chain partnership to date.

 

Apeel avocados now on Costco shelves
Midwest Costco stores got a new item in their produce section this week: avocados coated with a plant-based protective layer by Apeel Sciences, which should make the fruit last up to four times longer. According to the Washington Post, Costco hopes to roll out these long-living avocados in their stores nationwide. The next Apeel-ified produce to look out for: citrus and asparagus.

 

Nomiku debuts Nima-tested gluten-free meals
This week sous vide startup Nomiku partnered with allergen-testing sensor Nima to put out a bundle of gluten-free meals. Nima’s portable, handheld sensor can detect even trace amounts of gluten, and they just unveiled their peanut sensor a few months ago. The bundle will source from Nomiku’s library of gluten-free options.

Did we miss something? Tweet us @TheSpoonTech!

BSH Appliances Teams With Techstars To Create Connected Kitchen Accelerator

BSH Home Appliances (BSH Hausgeräte GmbH) announced this week it is teaming up with Techstars to create the “BSH Future Home Accelerator Powered by Techstars”, an accelerator targeted at “early stage companies with innovative digital business models that want to accelerate their ideas around the connected kitchen of the future home.”

The program, which will kick off in February 2019 with an initial cohort of 10 companies, will have a total of three cohort classes over the course of three years (2019-2021) and mentor a total of thirty startups.

While – as the name of the accelerator indicates – much of the focus will be on the kitchen, the company took pains to emphasize that the scope could be much broader than that.

“We didn’t want to be too closed on topic,” Tibor Kramer, the program’s manager, told me in a phone interview. He explained this was in part because they didn’t want to shut out interesting ideas that could help make a consumer’s life better.

But Kramer also made it clear that the main focus will be on the digital kitchen. The kitchen is the “heart of the home,” he said. “We at BSH, as a home appliance manufacturer, are quite focused on the kitchen and on kitchen appliances and cooking is the most creative process.”

The move by BSH into creating its own accelerator is part of a larger trend of established companies in the food, home and retail spaces trying to tap into new ideas and energy through the creation of an accelerator and incubator programs. BSH joins the likes of IKEA, Land O’Lakes and Chobani who have gone down this path, and will likely spur other appliance and houseware products to consider doing the same.

For BSH, the creation of their own accelerator could give them a leg up as appliance companies scramble to find new products and platforms to accelerate digital transformation. These companies are transitioning from a business largely centered around the one-time sale of non-connected, stand-alone products towards a future in which software-powered kitchens open up new opportunities for radically different business models.

“As a company focused on improving our customer’s quality of life, BSH is forging a path to be the leader in digital services for the connected kitchen,” said BSH Appliances CEO Karsten Ottenberg in the announcement.  “To be successful in this rapidly evolving space, it is important to continually expand our digital capabilities and align ourselves with the most innovative startups and technology – which we will achieve together with Techstars through this accelerator program.”

According to Kramer, while Techstars will mentor the cohort companies on how to build and scale a young company, the role of BSH – which owns a number of appliances brands such as Bosch, Siemens, Thermador, Gaggenau – will be as experts in the home appliance business.

“We will handpick our mentors from the Digital Business Unit (the new business unit where the accelerator will reside), as well as executives from BSH corporation that we think will give added value to the startups,” said Kramer. “We want to give them a good mentoring and connect them with the (BSH) network.”

The program will begin taking applications online on July 23rd and will notify those accepted in November.

BSH Appliances CEO Karsten Ottenberg will be at the Smart Kitchen Summit in October. If you’d like to hear him talk about transforming BSH towards the digital future, make sure to get early bird tickets today. 

Thoughts On Dublin: A Look Back At Smart Kitchen Summit Europe

We held the first Smart Kitchen Summit in an old cannery.

Part of the reason was it was affordable. Events are big investments, and we are in many ways a startup; when I founded SKS, it was just a crazy idea about getting the people who were working on the future of cooking and food together in the same place for a day and to start a conversation.

But to be honest, I also liked the idea of having an event about the future of cooking and the kitchen in a hundred-year-old building that had its roots in food. As nearly 300 people gathered between those exposed beams and brick walls to talk about the future back in November 2015,  we were reminded it’s necessary to be mindful of the past behaviors, traditions and cultures that have shaped our food experiences as we discussed how innovation will impact every aspect of the meal journey.

And so when we began planning to take SKS across the Atlantic, I thought what better place to hold our first European event than at Guinness Storehouse? The idea of talking about the future of food and drink in an iconic 20th-century brewery was exciting, but I also like the inherent tension of a place steeped in history while modernizing to create a better experience for the consumer.

In a way, it’s that tension between old and new that’s at the heart of the food tech and what makes it such an exciting space to explore, something we were reminded of last week in Dublin as the day unfolded.

The conversations, discussions and demonstrations made it clear that the future of food and the kitchen is still being established in diverse regions across Europe. Below are some key takeaways from the day – you can also check out some of the pictures from SKS Europe here.  And, if you’d like to connect with many of the same execs, make sure to attend our flagship event in Seattle on October 8-9th.

The Changing Meal Journey

“50 years ago, if you wanted to eat, you had to cook,” said the BBC’s LuLu Grimes on a panel discussing the reinvention of the recipe. “You don’t have to cook anymore.”

This is true. Whether it’s the abundance of food delivery options, more automated cooking technology or dining out, consumers today have many more options at their fingertips and will only have more in the future.

But what about using technology to get more of us into the kitchen? There was a general debate happening both on stage and over coffee on whether it was the job of technology to make cooking easier and more enjoyable or if tech could someday just take over the role of chef entirely. But the one question we kept revisiting was: how could innovation make cooking more approachable?

Chef Angela Malik at Smart Kitchen Summit Europe

According to chef Angela Malik, it’s by thinking more inclusively – we need to be making anything used for cooking or preparing food that can work with diverse ingredients and foods. Particularly in a region as diverse and varied as Europe, with a long list of cultures and traditions around food. Audiences will feel compelled and connected to an appliance or product that feels like it could fit into their lifestyle.

Other speakers felt the development of guided cooking will make preparing food at home less intimidating. Jon Jenkins of Hestan Smart Cooking talked about how the arrival of software and precision heating technologies will make cooking outcomes better, which ultimately will make people want to cook.

Personalization Will Drive The Kitchen Of The Future

Another recurring theme we heard during the day is new ways to create more personalized meal experiences are fast approaching.

Onlookers watch Tailor Made cocktail robot at SKS Europe opening reception

“Unearthing the right recipe for the right person at the right time is where technology is going,” said Kishan Vasani of Dishq.  Convenience is the end game, said Vasani, but with personalization at the center of it. Groups like FoodPairing and FlavorWiki are trying to capitalize on these trends by capturing data points about taste and flavor and creating algorithms that leverage data combined with personal preferences to create meals that have the right nutrition and the right flavors for you.

Food, Kitchen and Cooking Are Platform Opportunities

While big companies like Amazon and Google are creating broad horizontal platforms around AI, conversational interfaces and IoT, a number of companies see the unique and multi-varied nature of our relationship with food as an opportunity to create vertically focused platforms. Drop’s Ben Harris spoke about how the kitchen is the “heart of the home” and how they’ve built a company around focusing on the food making journey.  Innit’s Ankit Brahmbhatt spoke about how the beauty of the kitchen is it’s complicated and definitely not binary, which means there will never be just one solution to figure out the meal journey every day of the week.

Google’s Devvret Rishi, meanwhile, spoke about how Google has identified food as an important space and talked about how the company is working to find ways in which Google Assistant can be plugged into the meal journey.

Innovation Happening In Companies Big and Small

I always enjoy hearing about an entrepreneur’s journey, especially when it’s told with a little humor and lots of authenticity. Christian Lane recalled his roller coaster journey from the heady early days as the Dragon Den’s youngest-ever entrepreneur (19 years-old) to building the first prototype for what would eventually become Smarter with the last 90 pounds in his bank account after the crash of his first company.

Christian Lane talks about his entrepreneur journey into the smart kitchen

We also heard from the eight early-stage companies in our Startup Showcase. From AI-driven meal personalization apps like PlantJammer to hardware/food delivery service offerings like Mealhero, to the Showcase winning effort of Mitte which was focused on healthier & more efficient mineral water usage at home, it was inspiring to hear the stories of these driven innovators trying to bring change to the kitchen.

Whether its in a certain category or trying to create an entire ecosystem for the kitchen, innovation is not just small companies.  We heard from those responsible for driving change at Electrolux, BSH Appliances and V-Zug and how these companies are changing decades-old practices as they transition their business towards the digital kitchen. Mario Pieper who leads digital strategy at BSH Appliances (Bosch, Siemens, Gaggenau brands) talked about the importance of external *and* internal changes that must be addressed while legacy enterprise organizations work to keep up with the pace of disruption and the new players looking for partners and often times competition.

Similar to our first SKS in the U.S., kitchen appliance brands in Europe are eager to lead the conversation in the space, understanding the key role they play in the consumer kitchen but also recognizing the increasing role of digital content, connected platforms and grocery and home commerce brands. One startup founder during a networking break questioned why the larger grocery and retail chains were not on stage looking at how they plan to keep up with the future of food and the kitchen. “They aren’t sure what it means for them yet,” he remarked.

My guess is in the future they will be. Much like in Seattle and SKS Japan, I expect SKS Europe will continue to grow and incorporate more perspectives as we explore how the interlocking pieces across the entire food system recreate the meal journey. I hope to continue the conversation in Seattle and Japan and I hope you will join me.

Food Tech News Roundup: Ben & Jerry’s, Food Waste Snacks, and Target Takeovers

It may have been a short week (at least for some of us), but it still feels good to reach the weekend finish line. Let’s celebrate with some food tech news, shall we?

We’re still riding a high from the announcement of the FoodTech 25: twenty five companies we think are changing the way we grow, source, cook, eat, and think about food. But lots of other food innovation news popped up around the web as well! Here are a few of our favorite stories, from Ben & Jerry’s new sustainability initiative to BYO homebrewing packs.

Chobani incubator to focus on food tech
Lately, quite a few CPG brands have been launching food-related incubators — including Greek yogurt darling Chobani. This week Chobani announced new incubator program which will revolve around our favorite subject: foodtech. The Food Tech Residency will be the company’s fourth incubator initiative, and will run parallel to their original incubator class. They’re currently searching for startups involved in agtech, food safety, innovative packaging, and other areas to improve the food system. Once selected, participating companies will have access to all Chobani Incubator programming, including factory visits, mentorship, opportunities to pilot new products, and a chance to pitch for funding. They have three spots open, so if you’re an emerging food tech or agtech startup, get on it!

 

Tyson Foods rolls out snacks made of food waste
Poultry giant Tyson Foods has created a snack brand which makes “Protein Crisps” out of food waste such as chicken breast trim, spent grain from beer brewing, and excess vegetable purée from juicing. Dubbed “¡Yappah!,” the brand will be used as an umbrella under which Tyson will release other sustainable food products. Each individual 1.25-oz serving has 8+ grams of protein and is packaged in a recyclable aluminum can. The crisps launched on IndieGoGo on May 31st, and are available to back now with a projected ship date of July 2018. Clean meat, food delivery startups, and now food waste snacks? Tyson Foods continues to work to be on the cutting-edge of all emerging food innovation trends.

PicoBrew now offers DIY PicoPaks
Countertop homebrewing startup PicoBrew rolled out DIY PicoPaks this week via Kickstarter, an option that lets Pico users load up their own ingredients to make beer and fusion drinks. The new bring-your-own ingredients option – which will work with the new Pico U as well as the existing Pico Cs and Pico Pros – provides an option for those in the Pico community who have wanted brewing flexibility beyond want preconfigured PicoPaks allow. The reward bundle includes containers for both beer brewing and PicoPak minis to create “fusion drinks” at home such as kombucha or goldenmilk. Post-Kickstarter, it will be interesting to see if PicoBrew offers brewers a variety of DIY container bundles depending on their preferences and brewing frequency.

Three new Targets to open up in Seattle area in 2019 & 2020
Target will add three smaller, grocery-sized stores in the Seattle area over the next two years, according to the Seattle Times. These are in addition to their original urban format store, which opened in Seattle in 2012. Their new stores are designed to fit into dense cityscapes and will stock products tailored to the surrounding neighborhood. This, as well as their recent expansion into same-day delivery, smart home-powered replenishment service, and acquisition of Shipt, is another way that Target is trying to keep up with the shifting grocery game and fight against Amazon.

 

Photo: Ben & Jerry’s.

Ben & Jerry’s works to offset their ice cream’s carbon footprint
Customers at Ben & Jerry’s scoop shop in London’s Soho neighborhood now have an opportunity to counterbalance the carbon footprint of their waffle cone of Cherry Garcia or Chocolate Chip Cookie Dough. For each purchase, Ben & Jerry’s will pay a penny to offset the carbon used to raise the cows, produce the ice cream, and ship it to the shop. Customers then have the option to donate a cent of their own and double the impact.

According to Forbes, the ice cream company is partnering with a not-for-profit who is helping them use blockchain to divide carbon credits — which are typically quite large — into smaller transactions which can link up to each ice cream purchase. They’re even developing an app to help customers keep track of their person carbon offsets.

 

Photo: Anova

Anova finally opens new Anova Kitchen
We’ve been monitoring the retail ambitions of sous vide specialist Anova closely, so we were intrigued to learn this past week that the company will finally open the Anova Kitchen for a sneak peek on June 6th. A company spokesperson told The Spoon that the new space will be used for events and will have some public-facing retail space, but that we shouldn’t expect the Anova Kitchen to be open to the public every day.  This contrasts with Brava, who plan to open a full time retail space early this summer.  Either way, we’re intrigued to check out the Anova’s new retail/event space. If you are too, make sure to RSVP for next week’s event and report back to us!

Did we miss anything? Tweet us @TheSpoonTech to let us know the best food tech news of the week!

The Food Tech 25: Twenty Five Companies Changing the Way We Eat

Here at The Spoon, we spend most days writing and thinking about those who are transforming what we eat. No matter whether a startup, big company, inventor, or a cook working on new approaches in the kitchen, we love learning the stories of people changing the future of food. So much so, in fact, that we wanted to share those companies that most excite us with our readers.

And so here it is, The Spoon’s Food Tech 25: Twenty Five Companies Changing the Way We Eat

What exactly is the Food Tech 25? In short, it’s our list of the twenty five companies we think are doing the most interesting things changing the way we create, buy, store, cook and think about food.

As with any list, there are bound to be a few questions about how we got here and why we chose the companies we did. Here are some answers:

How did we create this list?

The editors of the Spoon — myself, Chris Albrecht, Catherine Lamb and Jenn Marston — got together in a room, poured some kombucha (ed note: except for Chris), and listed all the companies we thought were doing interesting and important work in changing food and cooking. From there, we had numerous calls, face-to-face meetings and more glasses of kombucha until we narrowed the list down to those you see here.

Is this an annual list?

No, this is a list of the companies we think are the most interesting people and companies right now, in mid-2018. Things could definitely look different six months from now.

Is this list in a particular order or are the companies ranked?

No, the list is in no particular order and we did not rank the 25 companies.

Why isn’t company X on the list?

If this was your list, company X or Y would most likely be on the list (and that’s ok with us). But this is the Spoon’s list and we’re sticking to it (for now – see above).

And of course, making this list wasn’t easy. There are lots of companies doing interesting things in this space. If we had enough room to create runners-up or honorable mentions, we would. But we don’t (and you don’t have enough time to read a list like that).

So, without further ado, here is the Spoon’s Food Tech 25. If you’re the type that likes your lists all on one page, click here.


EMBER
Ember bills itself as “the world’s first temperature control mug,” which basically means you can dictate a specific temperature for your brew via the corresponding app and keep your coffee (or tea or whatever) hot for as long as you need to. The significance here isn’t so much about coffee as it is about where else we could implement the technology and relatively simple concept powering the Ember mug. The company currently has patents out on other kinds of heated or cooled dishware, and Ember has cited baby bottles and medicine as two areas in which it might apply its technology. And yes, it allows you to finally stop microwaving all that leftover morning coffee.

 


INSTANT POT
The Instant Pot is not the highest-tech gadget around, but its affordability, versatility, and speed have made this new take on the pressure cooker a countertop cooking phenomenon. It also has a large and fanatical community, where enthusiastic users share and reshare their favorite Instant Pot recipes across Facebook groups and online forums. By becoming the first new breakout appliance category of the millennial generation, the Instant Pot has achieved that highly desirable (and rare) position of having its brand synonymous with the name of the category; people don’t go looking for pressure cookers, they go looking for an Instant Pot.

 


DELIVEROO
We chose Deliveroo out of the myriad of food delivery services because of their Editions project, which uses customer data to curate restaurant hubs in areas which have unfulfilled demands for certain chain establishments or cuisine types. This model allows food establishments to set up locations with zero start-up costs, and also gives customers in more restaurant-dry areas a wide variety of delivery food options. Essentially, it’s cloud kitchens meets a food hall, with some heavy analysis to help determine which restaurants or cuisines customers want, and where. These “Rooboxes” (hubs of shipping containers in which the food is prepared) show that Deliveroo is a pioneer in the dark kitchen space, and are doing serious work to shake up the food delivery market.

 

AMAZON GO
There are any number of ways that Amazon could have been included in this list, but its Amazon Go stores are what we think will be the real game changer. The cashierless corner store uses a high-tech combination of cameras and computing power, allowing you to walk in grab what you want — and leave. That’s it. At its first location in Seattle, we were struck by how seamless the experience was. As the locations broaden, this type of quick convenience has the potential to change the way we shop for snacks, (some) groceries and even prepared meal kits.

 


INGEST.AI
Restaurants have more pieces of software to deal with than ever. In addition to all the delivery platforms they are now plugged into, there have to deal with payments systems, HR software, and inventory management software. And right now, none of those applications talk to each other. Created by a former IBM Watson engineer, Ingest.ai promises to extract and connect the data from ALL of those disparate software pieces and tie them together to give restaurant owners a holistic, data-powered view of their business. It also helps them have more precise control over their business and automate tasks like food ordering and staff scheduling.

Want to meet the innovators from the FoodTech 25? Make sure to connect with them at North America’s leading foodtech summit, SKS 2019, on Oct 7-8th in Seattle.

NEXT

Pod Foods is a B2B Marketplace for Local Food Producers

It all started with a cookie. A cookie made with pea protein, to be exact.

When Pod Foods co-founders Larissa Russell and Fiona Lee started their pea flour cookie company, they assumed the toughest challenge would be developing the perfect recipe. Instead — and despite a vocal demand for their sweets from the local Bay Area community — they struggled to get their product onto retail shelves.

These frustrations prompted them to pivot from the world of cookie-making and start Pod Foods, a two-way, B2B software platform which aims to take the hurdles out of the wholesale-food distribution business.

Consumer trends show a growing demand for local food, but it’s difficult for local cottage food producers to get their goods into stores. Using distributors can be costly, and also requires makers to churn out tons of product, all of which must be shelf stable.

Meanwhile, selling directly to stores is also expensive and involves navigating the murky waters of marketing, pricing, and distribution with no assistance, an especially tricky task for those without business backgrounds or retail connections. 

Based in San Francisco, Pod Foods aims to facilitate the wholesale process by connecting vendors wanting to carry local products with small cottage foods producers, helping both sides manage the ordering, fulfillment, and payment processes.

“Usually, small producers just have to keep their vendor relationships and commitments in their head, or else use a Google spreadsheet,” Russell told the Spoon. With a Pod Foods membership, both producers and vendors get access to a personalized analytics dashboard (accessed via Pod Foods’ website) both parties can use to manage things like ordering, delivery, and inventory.

On the producer side, the dashboard lets food entrepreneurs track which stores are selling their products and if any items need a price adjustment. They can also list their goods on the Pod Foods platform to get discovered by nearby retailers.

Vendors, on the other end, can use the dashboard to track how their products are selling and source new local foods. So if a customer comes in and requests a particular type of kombucha they’ve seen at a farmers market, the store manager can easily find the supplier and order the product.

Pod foods offers three plan levels for stores: Standard (free with a 6 percent service fee and $500 order minimum), Select ($195/month with a 3 percent service fee and no minimum), and a Premium custom plan. These prices aren’t nothing, especially for small businesses and retailers, but according to Russell, they’re worth it: “We save grocery stores a lot of operational costs associated with ordering from local vendors, and we save vendors a lot of headache and money associated with major distributors including marketing fees, data fees and more.”

Pod Foods currently works with around 200 emerging food brands and 20 vendors, from mom-and-pop shops all the way up to bigger retailers. Russell said that smaller shops use artisanal, locally made products — like small-batch cold brew or an addictive margarita mix — to draw customers away from bigger, cheaper grocery chains. “Stores want to source these local products,” she said. “But it’s expensive to find producers, and they don’t know how to seek them out. We offer that discovery ability.”

But Pod Foods doesn’t only cater to corner stores and bodegas. Russell told me that they’re in talks with larger grocery chains.

You might be wondering how a small, local producer could keep up with the level of demand from a grocery giant. “With our platform, products can manage their own inventory and level of visibility, stock numbers, etc. They’ll be matched with stores that they can support,” Russell assured me. So if a small artisan sausage maker did get picked up by Albertsons, they might start by supplying just one location, then widen the distribution network to more stores if and when they increase production.

Cottage food production is a risky business. Companies can fail if they scale up too quickly, don’t have the right margins, or don’t know how to effectively market their product. Some incubators, like Pilotworks and Commonwealth Kitchen, offer mentorship and help small producers to get their goods into retail and dining establishments. But Pod Foods would be a helpful service for food entrepreneurs who already have their production on lock and just need help managing their distribution — or for those who want to take more control of their marketing efforts and pricing strategies.

Russell told me that Pod Foods raised a pre-seed round in December through Unshackled Ventures and Hustle Fund in the Bay Area, with participation from a few angel investors. As of now, they work almost exclusively with companies in the San Francisco area.

“For vendors, it’s about growing their business,” she said. “For buyers, it’s a way to get products that people want.” Maybe someday they’ll even bring back those pea protein cookies.

Customizable Fast-Casual Chain Vita Mojo Is All About the Software

When co-founders Nick Popovici and Steven Citou first pitched restaurants the idea for a fully customizable meal service a few years ago, they met with a lot of skepticism. “People didn’t think you could make money by doing bespoke meals,” said Charley Gloerfelt, Vita Mojo’s Head of Brand Development. 

Now, London-based Vita Mojo is trying not only to prove them wrong, but to help other restaurants hop on the modular-meal bandwagon, too.

Vita Mojo allows diners to create a fully customized meal via an in-store iPad at any of their three London locations, or using the restaurant’s app. Customers choose their desired base or protein, sides, toppings, and sauces, which are combined into a final plate that’s priced accordingly. So instead of being locked into a prescribed combo, diners can choose their own adventure. Each of Vita Mojo’s dish options also has a fully transparent breakdown of calories, macro levels, and allergens, so you know exactly what nutritional elements are going into your lunch. As of now there are 9 billion possible combinations.

Since they’re modular, Vita Mojo’s meal prices can vary quite a bit. In general, though, they’ll set you back £5-£7 ($6.50-$9.50 USD) for a basic lunch — the norm for most fast-casual spots in London. According to Gloerfelt, diners usually get their meal three to five minutes after placing their order. That timing might be normal at the average lunch buffet — unless you’re really indecisive — but is pretty speedy for a bespoke, high-quality meal. Plus, all of Vita Mojo’s meal components are geared towards health-conscious customers and made with transparently sourced ingredients.

Vita Mojo has also released a business intelligence platform that allows other restaurants to implement the same customizable meal model. They launched it at the end of 2017, just after we first wrote about Vita Mojo’s modular meal service on The Spoon.

Vita Mojo’s modular meal-building software at one of their restaurants.

The SaaS product lets food establishments track PoS data at a granular level. Since all meals created with the Vita Mojo system are modular, businesses can get a better sense of exactly which foods — not just which meals — are most popular. They can also predict future sales, reduce food waste, and see what ingredients are trending (cough, kale) in order to better inform recipe creation. So if they notice a lot of people are ordering sweet potato mash, they can order and prep accordingly — and even develop a few more recipes starring yams. 

So far, a few smaller businesses, like coffee chains and independent establishments, are using their software. Gloerfelt couldn’t give me any details on pricing for using the SaaS product, saying that it varied depending on how much support the restaurants or cafés required and how much customization they were looking for.

But that’s just the beginning. Vita Mojo only started leasing the software towards the end of last year, and they hope to expand the reach quite a bit within the fast casual dining scene. 

If this made you think of eatsa, you are not alone. The fast-casual chain shuttered all of their storefronts outside of their home city of San Francisco last year in an effort to focus on powering other restaurants with its technology. Though Gloerfelt didn’t indicate that Vita Mojo was planning on doing away with their restaurants anytime soon, she did tell me that they’re intended to be a proof of concept. In other words, they want to show that making a customized meal for every diner walking through the door is as cost- and time-effective as serving a set meal.

Vita Mojo is currently expanding their operations within the U.K. and looking at franchising their ordering and tracking software. 

Pablos Holman Sees a Future Where We Print French Bread & Strawberries

While 3D food printing is still in its early stages, inventor/hacker Pablos Holman believes we’ll eventually live in a world where printers in our homes spit out complicated foods like French bread and even something resembling strawberries.

“This isn’t as weird as it sounds,” said Holman, who spends his days working in the lab at Intellectual Ventures, Nathan Myhrvold’s invention and research organization that has become one of the most prolific invention centers – as measured by patents filed and issued – in the world.

According to Holman, wheat and other materials within bread could be stored in “printer” cartridges and turned into bread at the push of a button.

“What a chef is doing is putting wheat through a complicated process to manage texture,” said Holman. “What my 3D printer would do is put down a pixel of wheat, hydrate with a needle, zap it with a laser to cook it, rinse and repeat for every pixel, and it’s going to print you a meal.”

While it’s weird to think of foods traditionally cooked by humans instead being printed on printers, Holman thinks this method is vastly superior to the one-sized-fits-all production method of traditional kitchens.

“The (3D printed) meal is customized and customized for you,” said Holman, who before working at Intellectual Ventures helped to start Jeff Bezos’ space travel company, Blue Origin. “It avoids your allergens, and dietary restrictions and injects your pharmaceuticals.”

In short, Holman believes 3D printed meals could be optimized for each person’s specific dietary requirements and taste profile. “Now we have a way of correlating your diet to health effects. If you have to get off of sodium, we’ll drop it by one milligram a day for months, and you’ll never feel it happen.”

“Unless you have a personal chef, it’s almost impossible for people to do that kind of thing right now,” Holman continued. “What we really want to do is have the computer to know what you ate, know what health effects you are experiencing are, know how to tune your meals so that they’re optimized for you.”

In Holman’s view, the biggest challenge to ushering in a world of personalized printed food will be managing texture. But, he believes, it’s a challenge that is hardly insurmountable: “When you think about what a chef is doing, they’re managing flavor, managing aroma, managing nutrition and they’re managing texture,” said Holman. “I can buy flavor in a bottle. I can buy aroma in a bottle. I can both nutrition in a bottle. What’s left is managing texture.”

And, as Holman sees it, developing 3D food printers that can create food textures that are pleasing to the human tongue is just another step forward on centuries-long creativity continuum that brought us food like French bread and pasta. “We learn new textures are the time,” he said. “God did not invent pasta or French bread. Those are inventions. Humans make those.”

Holman is not shy about sharing this view. Five years ago he went to Parma, Italy, the birthplace of pasta, to speak at Barilla headquarters where he “told a room of full of twelve hundred Italians that God did not invent pasta.”

While Holman hasn’t been invited back, Barilla may have gotten the message anyway: The world’s largest pasta company has since launched its own 3D pasta printer.

If you want to listen to the full conversation with Pablos Holman to hear his views on the evolution of 3D food printing, the development of Intellectual Ventures lab and more, you can download the podcast here, get it on Apple podcasts or just click play below.