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The Spoon

Daily news and analysis about the food tech revolution

Modernist Cuisine

Podcast: Creating New Categories in Kitchen Tech With Scott Heimendinger

Scott Heimendinger was ready to talk about his plan.

I’d just spent a half hour talking to the longtime culinary innovator who’d spent much of the past decade bringing some of the first consumer sous vide and steam oven products to market, and after telling me about his journey through starting a company, working for Modernist Cuisine and later Anova, Heimendinger was ready to raise the curtain on what he wanted to do next.

Well, almost.

Heimendinger was ready to talk about the type of product he wanted to build (a category creator) and how he wanted to do it (by doing lots of prototyping and researching). However, what he wasn’t ready to spill the beans on is what he is actually building.

I can’t blame him. The kitchen hardware market is notoriously competitive, a space where something goes from novel to commoditized in a matter of a few years. Heimendinger had that experience with his own company (Sansaire), where he’d helped create one of the first consumer sous vide appliances.

“It’s only a matter of time until you could walk into a RiteAid and buy a sous vide machine on the same aisle that sells the Oster toasters for $25,” he told me.

One way to prevent that fast move towards commoditization – or at least make money before it happens – is to lock up the intellectual property first by filing patents (something Heimendinger has already done) and keep quiet about what you’re building until it’s ready (something he’s doing now).

So while Heimendinger wasn’t ready to give me all the details about the new product he hopes will be a category creator, I was happy to hear about his motivation for starting a new kitchen tech company.

“I’ve realized over my past experiences with MC (Modernist Cuisine),with Sansaire, with Anova and doing my own thing, even with my time at Microsoft, is that I really love zero to one,” he said. “I really love the part that I’m in right now, which is that I’m making something new.”

In other words, Heimendinger likes inventing things. Navigating the unknown.

But while he loves the ‘zero to one’ part, what he doesn’t like is taking a product beyond that. For that, Heimendinger knows he needs a team.

“When I get through prototype and spin up some flashy PowerPoints, bug all of the friends in my network to test this thing and give me feedback and listen to my stupid pitch over and over and over again, then I would like to go to companies that might be able to commercialize it,” he said. “And do what they’re really good at, which is make sure that it can get successfully manufactured and priced right, and marketed right, and distributed right. All that stuff.”

And then what?

“Hopefully, go back to the next zero.”

I caught up with Heimendinger for the latest episode of the Spoon Podcast. If you’d like to hear our full conversation, just click play below or find it at Apples Podcasts, Spotify or wherever you get your podcasts.

If you’d like to see Heimendinger at Smart Kitchen Summit 2021 virtual in November talking about how to build category creators, get your ticket here.

Chris Young on MrBeast: “Everything Just Changed About Restaurants” (Podcast)

If you want to be a chef, the first thing Chris Young thinks you should do before parting ways with a king’s ransom in the form of time and money at culinary school is to just jump directly into the fire.

“If you think you might want to be a professional chef, the best thing you should do is go intern at a restaurant for maybe six weeks,” said Young. “And if you still think that’s a good idea, after six weeks of getting your ass kicked, then by all means be a professional chef.”

This response from Young came during a live podcast interview on Clubhouse where Young and I started talking about the future of restaurants.

One of the biggest changes the onetime Fat Duck employee and coauthor of Modernist Cuisine sees on the horizon is how new models powered by technology, like ghost kitchens and virtual restaurants, will reshape the restaurant. While Young still thinks there will always be demand for places where people can go, sit down, and have great food made by a chef a few yards away in the kitchen, that world – in other words what we’ve known for centuries as a restaurant – will be increasingly upended by the arrival of new models created by the likes of virtual restaurant concepts like that MrBeast Burgers.

“I saw that and went ‘everything just changed about restaurants,'” said Young.

Young pointed to Apple and the consumer electronics industry to explain his thinking.

In the world of electronics, “the people that design the product are very rarely the people that also manufacture it,” said Young. “That’s something we figured out in a lot of things. Apple designs. Apple engineers. Apple does not assemble [products], they have somebody else who specializes in assembly do that.”

But restaurants – unlike most other industry nowadays – remains for the most part vertically integrated.

“Restaurants are kind of weird because you’ve coupled the creative with the manufacturing,” said Young. “You might not think of a restaurant as a factory, but it’s a small micro scale, horribly inefficient factory.”

And according to Young, what MrBeast and others like him has showed is the restaurant can be unbundled.

“What MrBeast showed is we’re going to be able to take apart the creative, the marketing, and everything about the concept and we’re gonna be able to completely divorce that from the manufacturing. If you have a great idea and if you have an audience that gives a shit, then you’re going to be able to do a deal with people who specialize in the manufacturing of recipes and you’ll be able to roll out a national chain of your bagel joints. Within a couple of weeks and everybody who wants one of your bagels can get one of your bagels.”

So what exactly should a young would-be culinary empire builder do if they are excited about this crazy unbundled restaurant future according to Young?

“Learn to cook,” said Young. “But maybe you should [also] build a YouTube channel, rather than trying to invest in a restaurant.”

In other words, you should know your way around a kitchen, but also understand that might not mean a career cooking in a dine-in restaurant.

“My advice is you really want to be thinking about what the restaurant is going to be in the future,” said Young, “and a little less about, ‘do I go get a culinary education and start cooking in a restaurant?’ I think that world is largely over.”

You can listen to my full conversation with Young on Apple Podcasts, Spotify or wherever you get your podcasts. You can also listen by just clicking play below.

Watch as Chef Francisco Migoya Cooks a Pizza in the Modernist Cuisine Kitchen

One of the highlights from the Smart Kitchen Summit week was we got to take a tour of the Modernist Cuisine kitchen with Head Chef Francisco Migoya.

While there were lots of amazing things to see in the high tech kitchen behind Modernist Bread and the forthcoming Modernist Pizza, including the spice rack that would be the envy of any chef and a look at how they make the ultrasonic French fry, but I really enjoyed watching as Migoya made a Neapolitan pizza for us.

While work on the new pizza opus has largely wrapped up and is expected to publish in 2021, most of what’s in the book is still largely a secret. Naturally, we were pretty psyched to be behind the scenes and watch where the sausage (pizza) is made.

A few things stood out as Chef Migoya made a Modernist pizza:

Gas is better than wood-fired. According to Migoya, a gas stove is actually better than wood-fired when it comes to cooking pizza. That’s because gas-fired ovens allow for more consistent temperature, are a much more reliable and even heat source, and are cleaner.

Cooks in 90 Seconds. A pizza takes anywhere from 6-8 minutes to cook a pie in a normal pizza oven, but since Migoya cooks his pizza at 850 degrees Fahrenheit, it only takes about 90 seconds. As he finishes cooking, Migoya shows us how the “doming” technique adds more color to the pizza.

Secret Dough. According to Migoya, they’ve created one of the best doughs ever for their new book, and they use it with the Neapolitan pizza. While Chef won’t tell us what is in the secret recipe, he explains as delicious, easy to work with, and is very “production-friendly.”

So while you’ll have to wait for Modernist Pizza to learn the secret dough recipe, that doesn’t mean you can’t enjoy watching Chef Migoya in action as he cooks up a tasty-looking pizza.

Enjoy!

Cooking a Pizza in the Modernist Cuisine Kitchen with Head Chef Francisco Migoya

SKS 2020 Day Three: Food Robots, Ghost Kitchens & a Tour of the Modernist Cuisine Kitchen

Yesterday at SKS was jam-packed with great insights and conversation.

Novameat printed meat for us, we learned Pat Brown believes cell-based meat will never be a thing, and Eat Just CEO Josh Tetrick outlined a four-phase plan to bring — you guessed it — cell-based meat to market. We also heard from Wired’s Joe Ray and ATK’s Lisa McManus on the proper way to use tech in the kitchen and headed into the labs, homes and headquarters of our Startup Showcase finalists to see what they’re building.

And we’re not done! Here’s what we have lined up for our final day of SKS 2020 Virtual:

Building Resiliency in Restaurants with Tech: We catch up with the leaders of Sweetgreen, Galley Solutions and Leanpath to hear how restaurants are using tech to build more resilient businesses during the pandemic.

The Online Grocery Explosion: Wall Street Journal’s Wilson Rothman talks to Shipt CEO Kelly Caruso about the changing nature of online grocery in 2020 and where it’s going in the future.

I, Restaurant: Chris Albrecht will sit down with the CEOs of Picnic, DishCraft and Bear Robotics to see how the adoption of robotics and automation is changing restaurants in the front and back of house.

The DoorDash Playbook: Brita Rosenheim will talk with DoorDash’s Tom Pickett about lessons learned and new opportunities in the food delivery market.

Ghost Kitchens Everywhere: Jenn Marston will talk with ghost kitchen and virtual restaurant experts about strategies for navigatng this red-hot market.

The OG in Molecular Gastronomy: We just added a early-day debut of my conversation with the guy who kicked off the molecular gastronomy revolution, Harold McGee, about his new book on smells and the state of cooking innovation. (Hint: he’s more excited about some other things going on in food innovation happening outside of the kitchen.)

Let’s Head Into the Modernist Kitchen: Speaking of molecular gastronomy, we’re getting a guided tour of the Modernist Cuisine by head chef Francisco Migoya.

Plus a whole lot more. (See schedule here.)

If you’d like to attend day three, you’re in luck! We’re offering a discounted day three ticket that gets you full access. See all the sessions, network with the community and more for just $99.

See 3D Meat Printers, a Pizza Robot and The Modernist Cuisine Kitchen in Action at SKS

Every October, one of my favorite things about the Smart Kitchen Summit — the Spoon’s flagship conference for food tech leaders — is getting to see the latest and greatest technologies in the world of food on display.

Over the years that’s included everything from smart ovens and waiter robots to 3D-printed popsicles as entrepreneurs bring their latest creations to Seattle to show off what they’ve been building and to meet other food tech innovators.

And while nothing can replace getting to see (or taste!) the latest product that could change the world of food and cooking in person, one of the limitations of a physical world conference is what can actually be physically transported to Seattle. Sometimes, it’s just not feasible to get a product — or something like a tech-powered kitchen — on a plane.

But with Smart Kitchen Summit virtual, we can go anywhere in the world to where creators are building their innovations, from the a lab to the kitchen and into a barn. (All of these will happen this year.) And we can have a food tech innovator show us what they’re building first-hand.

Here are some of the things you can expect at SKS this year:

  • Novameat CEO Giuseppe Scionti will show us in a live demo how his company is making plant-based 3D-printed meat.
  • We’ll see a cultured seafood lab in California, food dispensing pods in Maine and food robots in India during our Startup Showcase.
  • We’ll get a guided tour of the Modernist Cuisine kitchen with the Modernist’s head chef, Francisco Migoya.
  • A new restaurant pizza robot will debut live on camera.

Not only that, with the built-in networking features of SKS Virtual, you’ll get to meet, ask questions and even have one-on-one video chats with many of the innovators at SKS 2020.

SKS starts next Tuesday, so get your ticket here. If you’re attending from overseas and can’t watch live, don’t worry: your SKS ticket will get you access to Spoon Plus, where we’ll host all the videos from SKS.

Don’t miss out on seeing the latest in food tech. Get your ticket today and we’ll see you at SKS!

Join Us and Seattle Food Geek for a Free Virtual Workshop on Building Next-Gen Kitchen Tech

Back when I learned Scott Heimendinger (aka the Seattle Food Geek) was leaving Modernist Cuisine, I immediately wondered what he was going to build next. After all, Scott is the guy who basically invented the consumer sous vide circulator, arguably the biggest kitchen cooking creation the last decade outside of the Instant Pot.

While Scott plans to keep much of what he’s building under wraps for the time being, that won’t stop me from trying to pry as much info as I can from him next week when he welcomes us into his home workshop to show off how he thinks about and prototypes next-generation kitchen technology.

We’ll also be joined by Larry Jordan, a long-time chef and kitchen tech maker who is known for bringing crazy cool ideas like a connected salumi maker to life.

If you’d like to join us for an interactive conversation and get a peek at both Scott and Larry’s workshops as well as into how they innovate and prototype and innovate new kitchen tech, you’ll want to join us next Tuesday April 21st for our live interactive event, Building The Future Kitchen: Rapid Prototyping Your Way to A Next-Generation Kitchen Product.

Come armed with questions and ideas for Scott and Larry to react to because we’re going to set aside plenty of time to take them. And who knows, maybe you can tease a secret or two out of Scott or Larry about their next big idea.

Sign up today!

Scott Heimendinger Leaves Modernist to Launch New Cooking Tech Startup: “We Haven’t Conquered Improving the Kitchen”

Longtime cooking technology entrepreneur Scott Heimendinger announced today he was leaving Modernist Cuisine to launch a new startup where he will develop kitchen technology.

Heimendinger made the announcement about leaving his employer of the last four years via tweet:

I decided to catch up with Heimendinger to discuss his plans post-Modernist Cuisine. While the founder of Sansaire and kitchen tech hired gun is keeping his plans under wraps for the near future, he did give me some hints about the general direction and also shared his thoughts on the need for innovation in the kitchen tech space.

Answers have been edited for brevity.

You’re starting something in kitchen tech. Is it hardware?

Yes.

Can talk about the idea or do you need to protect the IP first?

Like so many products, protecting IP is necessary to ward off competitors.  I will be really vague about what it is. I still need to invent my way through the idea. Once I do and the patents are filed and my attorney says it’s ok, I can’t wait to scream from the mountaintops about it.

Is it cooking equipment?

It’s in the kitchen. It’s something that you will use in the kitchen. A physical product that you can use in the kitchen that will improve your experience of cooking.

Is this an idea that came to you in the middle of the night or over years?

It’s a little of both. For better or worse, I get flashes of ideas over time. Most of them are silly or throw away. Every now and then there is an idea that sticks in my head. When I knew I was feeling the gravitational pull of wanting to go entrepreneurial again, I asked ‘What will be something I want to do and something that is feasible for me to do?’

You can rule out tons of stuff because it’s a cool idea, but it requires a ton of money. Or, it’s a cool idea or there’s no way to defend from competition. Eventually I ran out of reasons to rule out the idea.  It was a pretty deliberate process to convince myself this idea was worth taking a leap for.

Did you learn anything from Sansaire experience?

Sure hope so (laughs).  As you know, the end of my story in consumer sous vide was not the happiest story.  I walked away from Sansaire and the company shuttered. 

What Sansaire did do is help me understand why people are serial entrepreneurs. There are all these things you have to figure out.
It’s a big scary monster. It’s in the dark. But once you shine a flashlight on it and look it in the eye, you realize it’s hard but not scary.

The biggest thing I have now compared to when I started Sansaire is the confidence of having done it once and knowing what to expect.

Have you gotten funding?

No, and I hope I can bring this idea to life without outside funding. When I was at Sansaire, we did a Kickstarter and that’s how the business got going. But at some point, we tried to raise money because we were outgunned by bigger players with more money.

I had a very bad experience trying to raise money. It was emotionally taxing, hugely time consuming. And, frankly, if I get to choose, I’d rather focus my time on trying to make good products or make happy customers than do all the things you have to do to fundraise. 

Are you starting this company solo or with partners?

Solo. If I can get away with it, that is how I hope that it will continue to be, at least for a while until it requires more people. 

That is an intentional choice. I have a lot of OCD tendencies, tend to be a perfectionist and very tidy about things. When it’s just me, there’s no one to say “that’s enough”. I get to be the last word on perfection.

Anything you learned from your time at Modernist Cuisine?

When I left previously, there was a project I always wanted to bring to life which was in turn the content of the Modernist Cuisine books into a TV show. Basically Planet Earth for food. I was never able to do that the first time. I got a call when I left Sansaire,  saying hey, ‘Nathan is really interested in doing this. Do you want to come back and make a show?’

Sadly, it hasn’t worked out. For one reason or another we were never able to land it.  I hope someone else in my absence can do it. A TV show that really explains the science of how cooking works in a visual and scientific way is something the world needs, but it was time for me to move on.

So what have I learned? I’ve become a much better engineer. While I’ve been here, not only have I gotten to learn about cinematography. I’ve also become a much better electrical engineer and software engineer. I’ve become much better at a bunch of disciplines.

Did consulting for Anova on their smart oven contribute to getting your entrepreneurial juices flowing?

Yes it did. It reminded me how much I love working on problems where we put ourselves in the mind of the user. I love working with the team at Anova because we’re all focused on how do we make the best design decisions to create the best experience for someone using this product. That turns out to be something I didn’t know I was missing so much. 

There have been some struggles in kitchen hardware. Why are you optimistic?

Part of the reason I’m optimistic is circular logic. I am optimistic because I have to be. I wouldn’t decide to take the plunge into the space again if I weren’t optimistic.  I am making a bunch of assumptions and have to hope they work out.

The most substantive answer to your question is the smart kitchen industry has gone through a phase where being smart meant adding Wi-Fi and a mobile app. In some cases, that was really useful and delivered value to the customer. In other cases, it wasn’t. It was for the sake of doing it, or it was maybe to satisfy an investor.  That makes me sad.

We haven’t conquered improving the kitchen. It is not a solved problem. There are a thousand things that can be done better that could lead to a better experience cooking.

I also think there is a lot of opportunity to make things smart that is not just adding Wi-Fi or an app to it.  There is an opportunity to improve all sorts of things we are doing in the kitchen.

My favorite type of technology in the whole world is technology that is invisible. I have a Samsung Frame TV and when you turn it off, it doesn’t become a big black rectangle, but instead it shows art. It disappears and becomes art. I love that.

What are some things you think are exciting in terms of how cooking can change over the next couple of years in cooking innovation?

It seems like there is sustained excitement and enthusiasm about cooking. For the segment of the population that does cook at home, that seems like it is a lasting part of their identity and it makes me excited that someone wants to do something because they love the craft of it.

Is there any space in cooking that is particularly ripe for innovation?

Think some of my favorite surprises comes out of material science. Cooking is intrinsically linked to the materials we use. Look at how silicone has transformed what we are doing. At the International Housewares Association (IHA) there is this little corner of companies experimenting in materials and it makes me excited because it’s science fiction. 

Thanks for taking time today to talk about what’s next.

You’re welcome.

Modernist Cuisine’s Nathan Myhrvold on Photography, Robotics, and Pizza

If there’s one man who you can trust to take some out-of-the-ordinary food photographs — ones that both celebrate the natural phenomena of food and dissect it— it’s Nathan Myrhvold.

For those out of the know, Myhrvold is a techy, inventive powerhouse: former CTO of Microsoft, founder of intellectual property company Intellectual Ventures, and driving force behind the gastronomic, boundary-pushing Modernist Cuisine.

Oh, and photographer. Myhrvold is the one behind all the photographs in the awarded (and exhaustive) Modernist Cuisine cookbooks, which draw you in with logic-defying high def shots of fresh produce and laser-cut interiors of bread at all stages of baking. Last year he began setting up galleries to display the photography prints, which currently have locations in Las Vegas, New Orleans, and now Seattle, home of Modernist Cuisine and Intellectual Ventures (plus plans to open one in La Jolla). Yesterday I stopped by the Seattle outpost to take a tour and chat with the man behind the camera.

Modernist Cuisine

Myhrvold being Myhrvold, (most) of the photos on display aren’t simply of the point-and-shoot variety. “Those are the exception, rather than the rule,” he joked. The others come to life thanks to a few things you don’t see in most photography studios: robots and lasers.

In the Modernist Cuisine workshop they cut things like metal mixing bowls, woks, and ceramic coffee cups in two so you can see what’s really going on when you whip egg whites or pour cream into your coffee. The robots are there to create easily predictable, easily repeatable actions so that the photographer can capture, say, the splash of a drink or explosion of a champagne bottle precisely on multiple takes.

One upcoming Myhrvold project which will surely feature robots, microscopic photography techniques, and lasers a-plenty is the Modernist Pizza Book. Like the 5-volume Modernist Bread book epic which came out in 2017, the forthcoming book will also be multi-volume and will tackle the history, science, and taste of pizza.

All types of pizza. Myhrvold told me they’d spent several weeks in South America awhile back, exploring regional pie types. The local specialty: rings of pineapple with a green olive in the center. “You’d say that’s not pizza, or that’s for me,” he said. “But they love it there.” The same love-it-or-hate-it mentality applies to an American classic: Hawaiian pizza. (Fun fact: Myhrvold told me it was actually invented in Toronto.)

Modernist Cuisine

This sort of polarization seems to go double for pizza, a food that’s arguably the world’s most popular single dish. Though it has universal appeal, pizza also mutates depending on local tastes — thus how we get things like pineapple-and-olive pies. To Myhrvold, this dichotomy is what makes pizza so interesting: it’s a food that’s simultaneously universal and exceedingly particular. And it’s also one that people really like to get up in arms about. I’ve almost destroyed friendships because I’m a strong believer that the New York slice is essentially cardboard covered in cheese (sorry).

One thing that really ruffles traditionalist feathers is the idea of automating pizza-making. “You’ve got Zume over on one end, that’s robotically created pizza,” said Myhrvold. “on the other end Naples insists you need to use wood as fuel.” The inconsistent heat of wood-burning ovens makes pizza cooking a lot trickier but, when done right, creates an excellent pie.

Zume may never be able to pizza that’s quite as good as a pizzaiolo with decades of experience (at least, not yet), but they can make pretty good pizza that’s fresher, hotter, and tastes better than the frozen stuff. Costco, which Myhrvold told me is the 13th largest pizza chain the U.S., is also leveraging automation. It has saucing and crust-pressing robots to help them churn out faster pies without the need for highly-trained cooks, which translates to a cheaper pizza.

For Myhrvold, there’s room in this world for all types of pizza. And I tend to agree: there will always be demand for artisanal pies made by a master pizzaiolo. But as Myhrvold pointed out, convenience is also closely tied to pizza consumption, at least in the U.S.: first came frozen pizza, then Domino’s came in with delivery (and later chatbots and drones).  And now there are pizza vending machines, pizza portals, and even countertop pizza ovens, all vying to provide you with a piping hot slice in the easiest, quickest way possible.

“Food spans the whole range from pure fuel to high art,” he said. “There’s nothing bad about using technology to improve that.” For now, though, Myhrvold is partial to a deep-dish slice from a Chicago style pizza joint in Seattle. Hold the pineapple.

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

Food Tech News Roundup: Tooth Calorie Counters, Snoop Dogg, and Amazon’s Next Move

The time has come for our weekly roundup of food tech news stories; ones that caught our eye, but weren’t quite big enough to justify a whole post. This week’s news update focused on some of our favorite foods (and drinks): pizza, beer, and coffee. Also, did we mention that Snoop Dogg is involved? Or at least his voice is. There’s also a tiny tooth sensor that can track everything you eat and — surprise, surprise — more news on Amazon’s journey to rule the ecommerce world. Let’s get started, shall we?

Photo: Modernist Cuisine

Modernist Cuisine’s newest book is about pizza

Modernist Cuisine may have just published their 5-volume compendium Modernist Bread a few months ago, but they’ve already announced the subject of their next literary venture: pizza. The multivolume will be written by Nathan Myhrvold and Francisco Migoya, along with the Modernist Cuisine team, and will cover a broad array of pizza recipes, pizza history, and pizza-making techniques, both traditional and modern.

It’ll be a year before the ‘za anthology comes out, but if you want to give Nathan Myhrvold and his team some insider advice on your favorite pizzerias and pizza-makers, they’re already crowdsourcing tips: just email pizza@modernistcuisine.com. Then treat yourself to a slice of pepperoni for doing a good deed.

Photo: Diageo

Alexa and Snoop Dogg are your new mixologists

This week Amazon Alexa partnered with Diageo to launch a “Happy Hour” skill. It offers three features, including one called ‘Mix-It-Up’ which offers drink recommendations based on users’ mood and tastes. There’s also the ‘Find a Bar’ feature which has a Yelp integration to recommend bars nearby that serve Diageo cocktails (which, since Diageo is the world’s largest spirits producer, is pretty much everywhere). All recommendations are sent to the user’s Alexa app. This is another example of Amazon pushing the boundaries with voice assistants, taking a step forward so that competitors like Google and Apple will have to rush to catch up.

My favorite part of this skill is the fact that Snoop Dogg is involved. Yes, Snoop Dogg. Users can also ask Alexa for “Snoop Dogg’s drink of choice,” and he’ll give cocktail recommendations. One can only hope they’re not all iterations of gin and juice. 

Photo: Starbucks

Starbucks hops onto the blockchain train

Starbucks announced this week that it would launch a pilot program applying traceability technology to its coffee beans to monitor their journey from “bean to cup.” They’ll partner with small coffee farmers in Costa Rica, Colombia and Rwanda, logging and sharing information about the coffee supply chain. Essentially, they’ve embraced the blockchain trend — though they don’t use that term anywhere in their release.

With this program Starbucks is hoping to connect its coffee drinkers to coffee farmers, though it’s not exactly clear how. While the traceability may indeed give their farmers an “individual identity” — one that will no doubt be capitalized upon as a marketing angle — the system is only really applicable to the players downstream.

I can only see this used as a marketing scheme. With this program, Starbucks can trace beans from one particular farm through the roasting and packaging process, and can then market that product as a “single origin coffee” (not doubt for a higher price). This is something that previously only smaller coffee roasters and distributors could do. But thanks to blockchain tech, Starbucks can hop on the bandwagon. We’ll have to wait and see if they actually deliver on their promises of transparency, but suffice it to say I’m healthily skeptical.

Amazon expands Whole Foods stores to support delivery

Amazon is looking for bigger Whole Foods stores in urban centers to serve as both grocery stores and delivery jumping off points for some of their most popular items, like books and electronics. If Whole Foods serves as a city-based delivery hub, it would reduce Amazon’s need to maintain warehouses for non-grocery items. That way, they can deliver goods to urban consumers more quickly.

This move comes a little over a month after Amazon started rolling out 2-hour Whole Foods delivery. It’s another step in the ecommerce giant’s strategy to use brick-and-mortar Whole Foods locations to bolster their online sales.

Photo: Nomiku

Nomiku expands delivery to 6 more states

Nomiku, one of the first companies to launch a home sous vide circulator, just expanded  the map for their Sous Chef meals. The company started experimenting last year with food delivery and, after a year of working the kinks out within their home state of California, has started shipping their sous vide ready meals to to six additional states: Arizona, New Mexico, Idaho, Nevada, Oregon, and Washington. Their meals, which offer a large range of vegetarian and meat options, are precooked meals are heated to serving temperature in 30 minutes with the Nomiku sous vide appliance. Nomiku is part of a growing number of startups such as Tovala, ChefSteps, and FirstChop that are pairing cooking appliances with subscription food services to create additional convenience for the consumer.

Image: Fio Omenetto, Ph.D., Tufts University

A new tooth tracker can track everything you eat

Think of it as a calorie counter you can’t cheat, a fitbit for your eating habits. Researchers at Tuft’s University have developed a 2mm x 2mm sensor that you can stick on your tooth to monitor what you eat. It syncs up with your mobile device to wirelessly transmit data on your glucose, salt, and alcohol content. While this could be a helpful tool for some people who want to keep a super accurate account of their calorie intake, it could have some scary implications. It could exacerbate unhealthy food obsessions, or create a way for people to monitor individuals who are supposed to be limiting their sugar, salt, or alcohol intakes.

In the future, scientists want to create abilities for the sensor to track nutrients, chemicals, and psychological states. And if that brings Black Mirror to mind, I’d say you’re not too far off base.

Ever Wonder What Dinosaur Tastes Like? Ask Nathan Myhrvold (VIDEO)

Ever wondered what a dino burger tastes like?

The answer is ostrich or emu. While this may come as a surprise to some (I would have guessed lizard), what isn’t surprising is the guy who provided us with the answer: Nathan Myhrvold.

That’s because Myhrvold is one of the few people on the planet that can talk with authority about both paleontology and bread making.

I became familiar with Myhrvold’s eclectic interests first-hand last fall when I had a chance to visit the new headquarters for Intellectual Ventures and Modernist Cuisine.  Within the space of an hour, I’d had a whirlwind tour that featured efforts to recycle spent nuclear rods, finding a cure for the Ebola virus and bread made with cricket flour. I also had a chance to sit down with Myhrvold and discovered the longtime CTO of Microsoft and founder of Modernist Cuisine has a thoughtful and interesting opinion on pretty much everything, and that was doubly so when it comes to food, cooking and kitchen innovation.

So when Myhrvold got on stage last month with the Wall Street Journal’s Wilson Rothman, I was pretty sure the discussion would be fascinating. I wasn’t disappointed.

The conversation ranged from the taste of dinosaur meat to Modernist’s new bread book to Myhrvold considering the question of whether steam should become an important feature of modern consumer ovens (answer: yes). He also addressed the subject of innovation in the kitchen and said there are two large opportunities: one of which is to use it to make us better cooks, the other is to help make our lives more convenient. He pointed to Keurig-based coffee models as a good example of fulfilling a consumer need for convenience, but also stressed how important it was to capture the imagination of consumer when introducing new product innovation into the kitchen.

Overall it’s a great interview, so I suggest watching the whole thing. If you’re interested in Modernist Bread, it’s available for pre-order on Amazon and will ship in May of 2017.

If you’re interested in other videos from the Smart Kitchen Summit, you can find them here. If you’d like our weekly newsletter with analysis and news about the future of cooking and the kitchen, subscribe here.

Interview With the Greats: Dave Arnold on Innovation in the Kitchen

Dave Arnold never stops. The fortysomething owner of Manhattan cocktail bar Booker & Dax is exactly the kind of madman inventor that we need to push the food world forward, and lucky for us, he’s always working on a cool project. Even luckier, he always wants to tell you all about it.

Arnold is also the director of the Museum of Food & Drink in New York City, the host of Heritage Radio Network show Cooking Issues, and the author of Liquid Intelligence: The Art & Science of the Perfect Cocktail. He’s inspired an entire generation of chefs to innovate with technology in their search for ever better food and drinks, with wacky inventions like the Searzall blow torch for your steaks and milk-washed spirits for your cocktails. (And he’s working on a centrifuge for restaurant and home use!)

We sat down with Arnold a few weeks ago to talk shop about the future of food and technology. Here’s an abbreviated version of our conversation.

TheSpoon: Do you see a difference between technology for professional kitchens versus for home kitchens?

Dave: One-hundred percent. It can go both ways. In a professional kitchen, if something’s accepted, people will learn how to use it, because they have to. People in professional kitchens put up with things that you’re not allowed to sell to people at home, things that are very hot or very large or take a lot of energy.

The problem with restaurants is that chefs are extraordinarily busy, and they don’t trust that every one of their employees is a rocket scientist. So stuff in a restaurant has to be fairly intuitive to use and bulletproof. It has to withstand intense abuse. That’s why if you take off the label that says Vitamix and put on one that says Vitaprep, the price goes way up and the warranty goes way down, because everyone knows that in a commercial establishment, people beat the heck out of things. Commercial equipment needs to have a level of robustness and intuitive use that is not necessary for home equipment.

But home equipment — it depends on who you’re shooting at. When you’re shooting at people who aren’t avid cooks or who don’t cook that much, it has to be intuitive at home in a different way. It has to have a lot more convenience and bells and whistles on it. It has to polish out nicely, to tell you when your breakfast is done. Also, most home equipment is built around maximizing kitchen space, which is super important commercially as well, but typically home people don’t have to put out as much product out of a particular square footage. You’re maximizing a different problem.

Where it can get interesting is, you can have something that home people can experiment with because maybe you can’t make that much of it, so it’s hard to do in service because the product takes too long or maybe it’s a little too complicated to train everyone on. So things that I can do at home better than in a commercial kitchen? Rotary evaporation. It’s illegal to do rotary evaporation in a commercial kitchen because you’re doing distillation. But at home you’re dealing with a tinkerer. Someone who sees themselves as a learner, a hobbyist. There’s a weird sweet spot there for home people to do interesting things that are difficult to do in most commercial restaurant environments. Because as much as commercial restaurant environments are creativity driven, it’s business, and it’s hard to justify the cost of building in super-high levels of creativity.

Molecular Cocktails from Booker & Dax with Kate Krader and Dave Arnold

Molecular cocktails from Booker & Dax with Kate Krader and Dave Arnold; photo courtesy Flickr user Meng He

TheSpoon: Let’s talk about that creativity.

Dave: In the wake of the popularity of the Spanish style at El Bullí, there were a bunch of people who had positions in higher-end restaurants as research chefs. Not the way Chipotle would have a research chef; it was specifically for fine dining. I don’t really know how that trend is doing now, but it’s hard: Customers’ interest in visibly creative stuff goes up and down. Everyone always wants something to be different and new, but sometimes they want it to be different and new in a way that doesn’t look like people have been hypercreative with it, and sometimes they want hypercreative.

Look at the mid 2000s , with WD50, Alinea, Moto: All over the country a lot of the new techniques were being used and pioneered by restaurants that weren’t advertising that that’s what they were going to do. Modernist Cuisine is fairly good at documenting where a lot of these recipes came from. You can treat it as a library of where these ideas came from.

Even Michael Laiskonis at Le Bernadin was using hydrocolloids a lot. Dominique Ansel at Daniel, Greg Brainin at Jean-Georges. All the cooks who went there were smart people interested in these new techniques because they knew it would allow them to achieve something different, new and good. None of those folks were using it in very obvious ways that said to the customer, “This is using a new technique.” That’s what I mean by the hypercreativity isn’t always obvious.

When it is obvious, and people are actively trying creativity that way, there tends to be acceleration of what happens. People push the boundary faster and harder, make more mistakes frankly, so you try 10 things that suck and come up with 1 good thing. If you can do that you’re super winning.

TheSpoon: Right now with connected kitchen appliances it seems like everyone is trying way more than 10 things. How do we move away from gimmicks into useful technology?

Dave: I have a particular opinion on this. Ninety-nine percent of the applications that people are positing today will be the future, are not the future. If they are the future, God help us. It’s so dystopic that would someone would print your meal out. It’s a horror show. Luckily I don’t anticipate you ever pushing a button and it printing whatever paste it has, applying food coloring to it to make it look like a hamburger, and then you eat it.

The current printing technology is either working with liquids (in that case it sucks because you need your viscosity to be right), or you’re dealing with paste that has to be extruded through a very fine nozzle. There’s only so much you can do with current technology.

True, that technology will change and get better. Let’s say someday you could find what you think is going to be the best-tasting pig and then recreate it a million times with a transporter beam where you store the information and keep recreating it over and over again. Or maybe it’s the best meal ever. It would be like a CD player of meals: You could have your favorite chef create it, scan it, and then whenever you want, you could just have it. When you get to that level, sure, print me some food.

The issue isn’t that the current technology sucks (which it does) or that the way people are using the current technology is wrong and bad (which it most certainly is). All that’s important is that you push the technology. Someone will find a good use.

Look at the development of almost anything: Steam engines sucked for a while until someone got one that worked right. You need to have the person who has no idea what’s going to happen in the future just work. They need to work and make stuff and throw stuff against the wall and see what happens: Push technology, create. Eventually someone will do something amazing.

Searzall_FlickrArnoldGatilao

The Searzall in action; photo courtesy Flickr user Arnold Gatilao

We all have to play this game. Well, I don’t tend to play it, but most of us play it, where we pretend that the gimmick idea is reasonable when we all know it’s not. Of course it’s not reasonable!

Remember when they had the first car phones? If you had said, “That’s dopey, who the heck is going to use that?” we’d never have what we have today. Or as I said when I was a teenager in the 80s and somebody showed me email and I was like, “That’s not ever going to go anywhere.” Who knows? That person was wrong about why it was going to be great. The person who showed me had no understanding of how the technology was actually going to change the world, but they just kept at it.

TheSpoon: Are there certain food-tech trends that you’re excited about?

Dave: There’s stuff that I thought was going to have a lot of potential for a long time and never has. If you’d asked me over 10 years ago, I’d say by now almost everything would be completely traceable, RFID and that safety would be on lockdown and that we wouldn’t have recalls and all of this other nonsense. Once everything is traceable that way, I’d assumed we’d already be in a situation where — and we’re getting there — your grocery list would be more integrated with what you’re doing.

I didn’t expect FreshDirect and Peapod and all that to make as big a dent as it did, in the same way that I didn’t understand how the whole retail world was going to get flipped by Amazon the way it did 10 years ago.

Especially because in the late 90s, there was Urbanfetch. I was like, “Oh yeah, this is never going to work. You’re going to be connected on your computer and someone’s going to go show up in half an hour with your ice cream.” I used to mess with them. You weren’t allowed to tip them and they had no minimum order. So I was like, “It’s 4 AM. I’m going to hit this button, and you’re going to deliver me a pack of gum in half an hour?” The guy’s like, “Yes.” And they showed up with the gum and I’m like, “And I’m not allowed to tip you?” He’s like, “Nope.” And every time they were late they’d give you a free pint of ice cream. It’s a crazy business model. They were losing money, but that was back when people thought it was okay to lose money as long as you lost it in very large quantities. That was a sign that wasn’t going to work. That means someone comes along and does it right, like FreshDirect.

Here’s another situation where I was totally wrong. Who’s going to order vegetables off of a website? Turns out everybody, except me.

Most of the time, on these kinds of predictions, I’ve been wrong.

The only time I’ve been right — I predicted low-temperature sous vide cooking is going to grow and it’s here to stay. And that people will be interested in the why of cooking. It’s not a fad. The general trend is toward deliciousness. I think I’ve been proved right on that.