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Daily news and analysis about the food tech revolution

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Meet the Innovators Selected as Finalists for the 2021 SKS Startup Showcase

Every year, we put out a call for innovators who are using tech to disrupt and ultimately improve the way we eat, prep and interact with food. We receive Startup Showcase applications from all corners of the global food system and get to learn about the ideas that will spark change and help shape the future of food and the kitchen. In the end, our editorial team selects 10 or so finalists who represent the most unique and transformative ideas in food tech.

In its 8th year, the SKS Startup Showcase has served as a launching pad for some of today’s most interesting food tech startups. With companies as diverse as smart stove and food delivery startup Tovala, food delivery packaging startup SavrPak, and upcoming Shark Tank contestant IncrEDIBLE Eats, alumni of the Showcase are making an impact across the food innovation landscape.

Each finalist will get a chance to pitch on stage at the 2021 Smart Kitchen Summit, happening virtually in just a few weeks on November 9th and 10th.

If you want to see the finalists pitch and have a chance to network with some of the top leaders and newest startups in food and kitchen tech, grab your ticket to SKS here.

Let’s meet the 2021 Startup Showcase Finalists.

  • AIGecko is powering a touchless checkout kiosk with their AI-powered food recognition API. Customers can select food and place their selection at the kiosk and using artificial intelligence that drives both facial and food recognition at the kiosk. Guests can also get the nutritional information of their dish and get connected to a nutrition expert through the connected app.
  • Blix is a smart food maker that promises to eliminate both the preparation and the cleanup of cooking a meal from scratch. Blix includes a smart lid with an integrated blade and RFID tag to ensure consistent results each time a dish is made.
  • Castiron is a central hub and platform for independent kitchen-based chefs to sell their creations direct to customers. It also includes resources and creator community to support and grow their business. Castiron says their customers include bakers, juicers, jammers and similar culinary artisans to market and sell their goods.
  • Chocomake is a smart home chocolate maker and ingredient kit developed by a female-led startup launching in 2022. The appliance allows users to create custom varieties of chocolate in different shapes, composition and texture. Chocomake can help with allergies and dietary restrictions and can produce vegan, non-GMO and sugar-free chocolate with easy prep and cleanup.
  • Clew is a countertop appliance that grinds, heats and dries home food waste in two hours and transforms it into shelf-stable material that can be refined into compost or place into a recycling stream for further processing. After processing through the Clew appliance, the amount of waste material is reduced by mass by over 80%. Clew is working to produce an early prototype.
  • Mezli is building containerized robot restaurants called “auto-kitchens.” The “restaurant-in-a-box” business leverages automation and shipping containers to power a fully autonomous kitchen able to cook, plate and pack each dish. Mezli founder and CEO told The Spoon that their auto-kitchens can go 48 hours or make 300 meals (whichever comes first) before requiring servicing by a non-robotic worker.
  • Natufia is an integrated and automated indoor smart hydroponic kitchen garden created for at-home food growing. The smart kitchen garden can grow up to 32 simultaneously with automatic watering and lighting and gives users of 40 seedpods. Natufia customers can grow everything from leafy and microgreens to vegetables and flowers.
  • Ottonomy creates autonomous robots that enable contactless deliveries of food and retail products. Ottonomy robots require zero human supervision for navigation and can operate in both indoor and outdoor environments. The company’s proprietary software claims to allow for fully autonomous operation in crowded and unpredictable environments including in airports, malls and office buildings.
  • Culineer is a platform where farms can educate and communicate with consumers looking for locally produced foods. While consumers often don’t know how to cook everything they may purchase direct from farms, farmers don’t have resources and time to provide food level education. Culineer fills that gap with recipes, harvest updates, education and peer support; this gives farms increased customer satisfaction and retention.
  • WSVC is an appliance company that has invented a new type of multi-purpose microwave oven that features traditional microwave cooking as well as Waterless Sous Vide Cooking (WSVC). WSVC cooks food with low consistent heat similar to sous vide but without the water bath and vacuum seal. WSVC will debut for the first time at the 2021 Smart Kitchen Summit.

Deadline To Pitch Your Food Tech Innovation At Smart Kitchen Summit Is Near

Each year since 2015, the leaders in food, appliances, retail, delivery, and kitchen come together to discuss and demonstrate the tech innovation that’s transforming the way we buy, cook and eat food. The 2021 Smart Kitchen Summit (SKS) will remain virtual this year on November 9th + 10th but will still include an audience favorite: the Startup Showcase.

The Startup Showcase is a once-a-year competition that gives future food and food tech startups with the most interesting, cutting edge solutions a chance to pitch our executive-level audience of investors, C-Suite leaders, chef and culinary experts, food and tech journalists, retail and tech giants + more.

The applications only require basic information as well as a place to talk about your product and a place to talk about why you’d be a good fit for the SKS Startup Showcase.

The deadline for applications is 11:59 pm PST on Thursday, September 30.

The Spoon editorial team will review each application and any supporting materials that were linked in the submission; Startup Showcase finalists are selected from this group and give the chance to pitch and demo their solutions live at SKS 2021 on November 9th and 10th.

Take a look at past Startup Showcase coverage on The Spoon and videos from prior events.

For virtual tickets to the 2021 Smart Kitchen Summit, visit the registration page and sign up. {Hint: if you can afford it, the VIP level will not only give you access to the entire SKS 2021 digital archive, but you get to choose from some lovely free merch!}

We hope to see you in November!

Hargol FoodTech Raises $3M to Launch First Grasshopper Protein Product

Hargol FoodTech, a company that produces commercial grasshopper protein, announced today that it had raised $3 million from existing shareholders Sirius Venture Capital and SLF Investment Partners. This brings the company’s total funding to $5 million.

With its new funding Hargol plans to expand its production capacity to launch its first insect protein product line, which will be called Biblical Protein.

Based in Israel, Hargol is a portfolio company of The Trendlines Group and has been commercially farming grasshoppers for human consumption since 2014. This will be its first product release. Back in 2018, the company stated that it had already received $5 million in requests for orders of its grasshopper protein from companies like Ikea and Pepsico. Almost exactly two years later it seems like it’s finally prepared to start fulfilling said orders.

Hargol is far from the only company out there in the bug biz. Aspire makes B2B insect protein and acquired consumer-facing cricket bar brand Exo in 2018. Entomo Farms makes roasted crickets and cricket powder, and Orchestra Provisions is trying to entice consumers to eat insects by turning them into spice mixes.

There’s no question that we should be eating bugs — they’re high in protein and amino acids, incredibly sustainable, and easy to produce. But what is unsure is whether or not we’ll ever want to eat bugs. Western consumers may never get over the “ick” factor around eating creepy crawlies, regardless of how high in protein or easy on the environment they are.

Hargol has an advantage in that its grasshoppers are blended up into a powder, so they’re unrecognizable as bugs and can be easily added into other foods, like smoothies or cookies. Still, I’m not sure how ready Western consumers will be to “hop” up and buy a bag of grasshopper powder.

On the flip side, the coronavirus pandemic is making us all take a long, hard look at our food systems and security. Insects have the advantage of being incredibly easy to produce with limited natural resources and space, so maybe COVID-19 will actually help nudge consumers to open their minds to eating bugs.

Produce Mate Launches Kickstarter for Silicone Mat That Extends Produce Life

After learning that the majority of food waste happens in the home, I’ve been trying to take conscious steps to cut down on the amount of food I throw away — buying only what I need, cooking with scraps, etc. By far the biggest struggle is produce — no matter how carefully I plan to use up all my bananas, tomatoes, and avocados, I usually end up with at least a few rotting and ending up in the compost. Sorry, I am a flawed human. 

A new startup out of Portland, Oregon is trying to give me and other aspirational folks a longer lead time to use up their produce before it goes bad. Called Produce Mate, the company makes antimicrobial kitchen mats that contain minerals that fight the bacteria responsible for spoilage of fruits and vegetables. Place the mat — which is the same size as a sheet of paper — on the counter or in your fridge, store your produce on top, and your fruits and veggies will stay fresh for longer.

How much longer? According to Produce Mate’s founder Dagan Kay, who I spoke to on the phone earlier this week, they don’t have any exact numbers yet. The company is currently in the midst of gathering data on how the mat will affect the lifetime of various fruits and vegetables. “It’s a tough thing to predict (or advertise) because every fruit ‘n veggie is different and results will always vary,” he told me. Kay did, however, cited one study they’d done in which fruits and vegetables stored on the Produce Mate mat lasted 40 percent longer than those stored on a counter alone.

Photo: Produce Mate

Produce Mate recently launched on Kickstarter with a goal of $15,000. Backers can nab a single mat for $25 with an estimated ship date of July 2020. The mats come with suggested “cut-to-fit” lines in case it doesn’t slot easily into your fridge. Kay told me if successful, he plans to sell the mats for $30 MSRP both online and through retail partners by the end of this year. 

Produce Mate is bootstrapped right now, and Kay said that the company needs the Kickstarter funds before it can order its first large-scale run of the mats. As always, crowdfunded hardware companies come with a strict “buyer beware” caveat — especially at a time when COVID-19 is putting up extra obstacles for manufacturing. 

Other companies are also fighting home food waste by tackling produce lifespan. The most similar to Produce Mate is StixFresh, which makes a small sticker that exudes plant compounds that keep bacteria from forming on fresh fruit and vegetables. Further upstream in the supply chain, Hazel Technologies and Apeel are extending produce life with packaging inserts and edible coating, respectively.

Kay is aware of these competitors and said that Produce Mat differentiates itself in two major ways. Firstly, it doesn’t require any behavior change on the part of the consumer — no stickers to add to your bananas, no nothing. The mats are also long-lasting — they stay effective for over two years — which means less stuff ends up in the trash. “I didn’t want to save fruit and vegetables from the landfill just to add something else to it,” he told me.

Kay explained that for many consumers it’s easy to get overwhelmed when facing as daunting a challenge as food waste. But the Produce Mate, he told me, could catalyze real change because “it’s tangible and simple proof that cumulative action actually makes a difference.” Time will tell if it’ll help people like me do better at using up those bananas before they go bad.

Plantible is Turning Aquatic Plants into Next-Gen Plant-based Protein

Look at an ingredient list for plant-based meat or dairy products, and right up top you’ll probably see pea, soy, wheat, or maybe even mung bean. But San Diego-based startup Plantible is introducing a brand new player to the alternative protein landscape: lemna (commonly known as duckweed).

Plantible’s co-founders, Tony Martens and Maurits van de Ven, stumbled upon lemna as they were searching for a plant-based protein superior to what was already out there in the market. Martens explained that many alternative proteins require stabilizers to accurately mimic the texture of animal products, especially ones that “gel” when cooked, like egg whites or cheese. Stabilizers not only add to the ingredient list, they also make product development more expensive and time-consuming. 

Martens and van de Ven wanted to find a protein that could copy the nutrition and texture of animal products, and was also more sustainable to produce than industry leaders pea and soy. They believe they’ve found it in lemna, a free-floating aquatic plant commonly known as “duckweed” (though van de Ven said, understandably, they’re pushing away from the term, because who wants to eat something called duckweed?). Plantible’s scientists developed a proprietary process to extract the grassy flavor from lemna, leaving a protein that’s on par with pea or soy nutrition-wise, but is completely colorless, odorless, and flavorless. The perfect blank canvas for a variety of animal alternative products. 

Lemna is also meant to be more sustainable than other plant-based proteins out there. The plant is grown in indoor aquatic farms, so it doesn’t require land or irrigation (though it no doubt requires a lot of water on which to grow). The aquatic plant also doubles its mass every 48 hours, so it can be harvested daily as opposed to once or twice a year.

Plantible’s aquatic lemna farms. [Photo: Plantible]

For now, we have to take Plantible’s word for that. The startup began validating its lemna through CPG partners five months ago — who have used the protein as a building block for everything from plant-based burgers to ice cream. In 2020, Plantible plans to start selling its lemna to CPG partners and also launch its own consumer product featuring the protein. Martens told me that the lemna will cost about the same as pea protein.

Founded in the Netherlands, Plantible quickly relocated to the U.S. because, according to Martens, the harsher regulatory restrictions means it takes much longer to launch a new product in Europe than the U.S. Thus far the startup has raised more than $1 million, though the founders wouldn’t give me exact numbers.

Plantible may be trying to next “it” alternative protein, but if it were up to the company’s founders, we wouldn’t be using the term “alternative” at all. They prefer to call their product “next-generation” protein instead. “These ingredients are not alternative,” Martens explained. “They’re just the new standard of how we produce food.”

Considering how the plant-based food market has ballooned in 2019, that’s not too lofty an exaggeration. That said, Plantible’s lemna is still extremely green compared to behemoths like pea and soy. But with companies hungry to develop more and more plant-based products, I expect there will be plenty of demand for a new alternative — er, next-gen — protein.

Consumer Sous Vide Pioneer Nomiku is Shutting Down

Nomiku, a pioneering kitchen tech startup that helped bring sous vide to the consumer market, is shutting down operations effective immediately.

In an email sent to customers this morning, Lisa Fetterman, Nomiku founder and CEO, wrote that the company will be shutting down all operations, including both its sous vide appliance business and its sous vide ready meal business, Nomiku Meals.

In an interview with The Spoon, Fetterman said that while the company saw strong growth in their meal delivery business after the company pivoted one year ago – she said they doubled revenue since the launch of the food business – it just wasn’t enough.

“We just couldn’t get the company to a sustainable place,” said Fetterman.

Fetterman indicated that for long term survival, the company would need to raise capital and that that was going to be challenging in today’s environment. She said that while being a hardware company made it hard to raise additional capital, it was going to be even tougher as a “food tech” startup focused on food delivery.

The demise of meal kit companies “have put a chill on the market when it came to raising funds,” said Fetterman.

The exit of Nomiku from the market marks the end of what has been a fairly rough of couple years for the first wave of startups in the connected cooking market. Sansaire, which started around the same time as Nomiku, shut down in February of 2018. Hestan Cue, maker of a guided cooking system, downsized its team in April, and just a few weeks later ChefSteps, another sous vide startup, had to layoff a significant portion of its team before it got acquired by Breville.

According to Fetterman, the company has been in discussions with potential acquirers, and while she hasn’t ruled out a potential deal, nothing has evolved to the point where she could move in that direction yet.

So for now, at least, Nomiku is no more.

I asked her what that means for existing customers, both for owners of the Nomiku sous vide circulator and of the meal delivery service, and this is what she told me: For food delivery, anyone who has been charged will receive their food. For any new orders in the last week or so that haven’t been charged, those will be cancelled. For those with a circulator, they will continue to support those still under a year warranty “as long as supplies last.”

Fetterman said that those with the circulator can reach out via email to info@nomiku.com for updates and continuing support.

For me, the news of Nomiku’s demise is a real bummer. Fetterman has been one of the industry’s most outspoken and innovative entrepreneurs, and her absence will leave the space just a little less interesting.

For her part, Fetterman is still sorting through how to feel as she shuts down the company she spent the last ten years building with her husband, Abe Fetterman.

“I started the company when I was 22,” said Fetterman. “I’m 32 now. I’ve grown up as an entrepreneur and a person, publicly. It is very easy to feel a huge of sense of defeat failing publicly as well. That’s par for the course.”

When Fetterman started her company a decade ago, she was among the first to see the opportunity in bringing sous vide to the masses. Over time, others entered the market and the competition wasn’t always friendly. At times, the elbow throwing between Nomiku and competitors even spilled into public view.

“When I started Nomiku, I always knew the tremendous risk it held to invent a category and then fight against really cut throat competitors,” said Fetterman.

Despite the outcome, Fetterman said she’s still very proud of what she and the team have accomplished, including centering the company’s manufacturing in the US.

“There were things I couldn’t control, but I feel proud of the way we have run the company, that we always tried to do the right thing and not cut corners. I feel proud that we moved the manufacturing back to the States.”

Fetterman doesn’t know what’s next for her and is planning to take a little time off after ten years of running a startup. When I asked her if she plans on starting another company in the food space, she said it’s too soon to say, but she did think there is still lots of opportunity for innovation in cooking.

“People will always need a simple solution for dinner. That is obvious to everybody. I think the next great food tech company is out there, even in the next year, but it’s hard to say what that looks like right now.”

SKS Hot Seat: Millo’s Aivaras Bakanas on The Ripple Effect of Smart, Silent Kitchen Appliances

I always feel a little guilty because I wake up a good hour before my roommates and one of the first things I do is make my morning smoothie. And our blender is loud.

Maybe I should think about investing in a Millo. The startup makes a platform with a powerful motor run by magnets, which is much quieter than a traditional motor. Their first product is a cordless, stylish blender, which impressed folks at SKS 2019 so much that Millo ended up winning the Innovation Award for the SKS Startup Showcase.

After collecting their award, we invited Aivaras Bakanas, co-founder and COO of Millo, to our SKS hot seat to answer a few questions about the company’s technology and what kitchen appliances they’ll be tackling next (hint: coffee grinders). Check out the video below and be on the lookout for more videos from SKS 2019 to hit The Spoon soon!

SKS Hot Seat Interview: Aivaras Bakanas of Millo

Planeteer Is Cutting Down on Plastic Waste with Cutlery You Can Eat

We all know that single-use plastics — like disposable cutlery, straws, and cups — often end up hanging out in landfills and clogging up the oceans. Some companies opt for biodegradable options, but those can also take a long time to break down.

Planeteer LLC is trying to solve the problem of single-use cutlery waste by making single-use spoons that are meant not to be thrown away or composted, but eaten. The company will be pitching live onstage at the Smart Kitchen Summit {SKS} for our first ever Future Food competition this October! Read a short Q&A with co-founder Dinesh Tadepalli below and grab your tickets to see (and taste) his innovative cutlery for yourself.

This Q&A has been lightly edited for clarity.

First thing’s first: give us your 15-second elevator pitch.
Did you eat your spoon today? It’s time to ditch the single-use disposable plastic — which, though only used for a few minutes of comfort, hurts nature for hundreds of years. Let us be more creative and innovative in helping the planet be a better place for future generations by eating your spoon! Our edible cutlery revolution starts with spoons that are all-natural, vegan, protein-rich and compost in just days! They come in two shapes and fun flavors, and will stay firm up to 25 minutes in a hot soup and 50 minutes in a cold dessert.

What inspired you to start your company?
We owe our future generations the same planet we enjoy. Our mission started after our kids were born. We felt responsible not just to secure their education but also to provide them clean oceans and environment. This started our path to exploring and innovating the way to make edible cutlery. Every spoon eaten is one less plastic one in the ocean!

What’s the most challenging part of getting a food startup off the ground?
Being a new concept and more expensive than a plastic spoon, our most challenging part is convincing customers that they can eat the spoon, literally! Our flavors and win-win pricing strategy helped all the sections of the business from manufacturing to the end customer. Now, we have about 20 shops selling these spoons for a minimal add-on cost, where the customer can leave the shop with gratitude and empowerment that they have not wasted another plastic spoon today.

How will your company change the day-to-day life of consumers and the food space as a whole?
We strive to replace all the single-use plastic spoons with a spoon you can eat. Edible Coffee stirrers are next. Take-out food is a huge market in US, so just imagine how many plastic spoons can be saved from oceans and landfills if we make a conscious switch.

A few minutes of eating ice cream with a plastic spoon leaves 500 years of impact on the planet. Our only goal is to help customers provide better alternatives to single-use plastic.

Get your tickets to SKS 2019 now to meet all the Future Food companies and give their products a taste!

Orchestra Provisions Is Trying to Bring on the Insect Revolution through Cricket Spice Blends

On the whole, people are still pretty wary about eating bugs. They might try the occasional cricket tortilla chip or scoop of protein powder, but overall, consumers — at least Western ones — are a little creeped out by munching on insects.

One company pitching at our upcoming SKS Future Food competition is trying to make an easy way for people to incorporate bugs into their diet. Orchestra Provisions makes a line of spices, such as curry powder and za’atar, which are blended with cricket powder. We spoke with founder Kate Stoddard about why she decided spice blends were the way to get people to eat more insects. If you want to see her pitch live (and taste the buggy blends for yourself), be sure to get your ticket to SKS in Seattle this October!

This interview has been lightly edited for clarity.

First thing’s first: Give us your 15-second elevator pitch
The concept of entomophagy provides a biodiverse superfood that has the capacity to feed billions sustainably. This unique product line introduces a culture that harbors aversion to eating insects to bugs in an approachable way that changes little about the culinary process. Orchestra provisions’ spice line is used just the same as regular spices, but is based off of a cricket powder boasting 2.5 grams of protein per serving! One cannot see, taste or smell the crickets in these gourmet mixes. Gram to gram, crickets have more protein than beef, more calcium than milk and more iron than spinach. Crickets are also a great source of prebiotic fiber and taste like sunflower seeds. Requiring a fraction of the land, feed and water compared to beef or pork, crickets also emit very few greenhouse gases. Bonus: their waste is yet another useful product; garden fertilizer called “frass”. Orchestra is involved currently in the R&D phase of formulating a protein powder that will easily substitute in for less sustainable protein sources.

What inspired you to start Orchestra Provisions?
I am inspired by the way food culture and nutrition shape our ecosystems. Humans are destroying the very land that sustains them and I want to be a part of finding solutions that restore balance and harmony.

What have you found to be the most challenging part of getting a food startup off the ground?
Too many to list, but this may be yet another source of inspiration. To be brief, the top two challenges: The psychology of aversion to entomophagy and creating a market for more sustainable and responsible foods.

How will Orchestra Provisions change the day-to-day life of consumers and the food space as a whole?
The positive impacts of entomophagy are immeasurable and vast. One intent is to conserve more wild lands to preserve native and wild ecosystems where future generations can learn, observe and be in nature. Another goal is to feed the mouths we have managed to bring onto the planet without destroying it. Perhaps the most important vision is to integrate insects into the western diet by proving them as a gourmet experience that is anything but new to human history. With all of these sustainability goals, the day to day adjustments should be seamless, changing little about the way consumers buy and prepare meals. This is why my product line overcomes aversion, because it integrates into people’s busy lives efficiently and effectively.

Come watch Kate pitch live and taste Orchestra Provisions’ buggy products at the SKS Future Food Competition next month! Get 25% off your tickets here.

Meet the 12 Finalists for the SKS 2019 Startup Showcase!

Every year, attendees of the Smart Kitchen Summit {SKS} tell us that one of their favorite parts of the two-day conference is the Startup Showcase. It’s a time for our audience to get a glimpse at early-stage companies making innovative inroads in food and watch them demo cutting edge technologies.

This year we got so many applications for this competition we decided to split it up into two groups. The Startup Showcase will focus on food tech, such as connected kitchen appliances, recipe apps and cooking robots, while the Future Food Competition will highlight companies making innovative CPG products.

After much deliberation we’ve selected our 12 Startup Showcase finalists! Meet them below and look out for a post later this week introducing the Future Food finalists. Then be sure to snag your tickets to SKS to see both cohorts pitch live this October!

Startup Showcase Finalists

Anrich3d is developing a 3D food printer which can extrude food to match individuals’ precise nutritional requirements and taste preferences.

Anycart is a recipe discovery and meal planning app with transparent per-serving pricing for each dish. Users can search for recipes, order ingredients for delivery, and get guided step-by-step cooking assistance.

Botrista is a barista robot aimed at making craft beverages more accessible and affordable through automation.

bowl is an automated micro salad restaurant. Customers order their salad via the bowl app and are notified when their personalized salad is ready for pickup at the machine.

CocoTerra has developed the world’s first tabletop, bean-to-bar chocolate maker which can make dark, milk, and white chocolate in about two hours. Users can also create their own custom chocolate blends.

Eat Safe Verified is increasing food transparency by establishing a dedicated communication channel between food companies and consumers. Individuals can look up information about their food such as how it’s tested for contaminants.

Ends+Stems is a meal planning web app aimed at reducing household food waste. It’s a subscription-based service which provides curated meal plans and grocery lists based off of individuals’ dining preferences to reduce ingredient waste.

FET Kitchen brings a world of experts into your kitchen, via a digital screen in your kitchen backsplash, so you can take cooking classes when you want at home.

The HotSpot CookTop has the functionality of a flat top grill with the size and ease of a traditional cooktop so that home cooks can create restaurant-quality food at home.

LEVO is a countertop device that pairs with a mobile app to automate the infusing process, allowing individuals to make their own infused oils, soaps, butters, and more. It can also make CBD infusions.

Millo makes an updated kitchen blender that’s cordless, silent, efficient and beautiful enough to keep on your kitchen countertop. It connects to your phone for remote control and personalization.

StixFresh makes a food-safe sticker which can extend the shelf life of fresh fruit by up to two weeks. The sticker can be applied to produce at any point along the supply chain.

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Curious about this diverse group of food tech startups? Join us at the Smart Kitchen Summit on October 7-8! Make sure to get your tickets today and save 25% with code THESPOON25.

Jumprope Raises $4.5M for Guided Cooking through GIFS

As a teen I was briefly obsessed with making a very complicated, cream puff-heavy pastry called a croquembouche. I tried to make it using text-heavy cookbooks and bad internet photos, but to no avail.

Maybe if guided cooking service Jumprope had been around I would have fared better. The startup creates how-to slideshow videos showing you how to do everything from makeup looks to crafting to cooking. It already has a mobile site and just launched its iOS app yesterday — at the same time it announced a $4.5 million seed round led by Lightspeed Venture Partners (h/t Techcrunch).

Jumprope is pretty similar to most guided cooking apps. You can search for and select a recipe, after which you can see a visual ingredient list and click through the various recipe steps, each of which has a gif for reference.

Guided cooking has been gaining momentum over the past few years. There’s Innit and SideChef, Allrecipes, Yummly, and Project Foodie, to name a few. Companies like Amazon and Google are also making smart displays to bring guided cooking (and their smart speakers/devices) into the kitchen.

In fact, Jumprope, which was founded in 2017, is kind of late to the game (though admittedly they’re offering how-to’s for a lot more than cooking). But what could set Jumprope apart is its UX, which reminded me a lot of cooking how-to videos on Instagram from companies like Buzzfeed Tasty or Bon Appetit. Each how-to bit is illustrated with a short gif on a loop. It’s also super low-touch: no fancy paired induction cooktop or pan required — just a smartphone.

Youtube tutorials get billions of views teaching people how to do, well, everything. Jumprope is streamlining that process and chopping it up into little bite-sized gifs, so you can easily fast forward or rewind, even with greasy fingers. It also gets all its content from users, meaning it’s likely cheap to produce and easy to get a ton — though the quality of said content won’t necessarily be great.

I could see Jumprope integrating with an e-commerce service like Instacart or Amazon Fresh to make their recipes shoppable. That would mean users could decide to make meatballs, order all the ingredients for delivery that day (cause millennials love convenience), then cook them, all from one app.

It’s too soon to tell if Jumprope will be able to compete in the how-to cooking space with giants like Instagram or more established startups like SideChef and Innit. But I’m betting it will be a hit with millennials and especially Gen Z who are friendly with other gif-ified networks like Snapchat.

Here’s hoping they add a how-to gif guide for croquembouche…

Eclipse Foods Wants to Become the Impossible Foods of Plant-Based Dairy

When it comes to plant-based alternatives, the dairy sector is lagging woefully behind: there’s a plethora of pretty amazing plant-based sausages and burgers, but most plant-based dairy products still taste like a compromise.

A new Bay Area-based company called Eclipse Foods is trying to change that by creating a line of animal-free products made with a new proprietary plant-based milk that they think could disrupt the dairy industry.

Rather than just “milking” nuts or oats, however, Steinhart and Bowman are developing a new type of plant-based milk that has micelles, or microscopic structures that help their product mimic the real thing. In addition to having a more milk-like flavor, their product is apparently more versatile than other alternatives out there and can be used to make a wide range of dairy products.

“Basically, we want to become the Impossible Foods of dairy,” co-founder and CEO Aylon Steinhart told me over the phone. Meaning: they want to make plant-based dairy delicious enough that even non-vegans want to eat it. “We won’t change the world without getting flexitarians on board,” explained Steinhart. “The mainstream has to want it.”

Eclipse Foods cream cheese on a bagel.

Steinhart wouldn’t disclose exactly what kind of dairy alternatives Eclipse would be making, but said that they were currently developing roughly a dozen prototypes based off of their next-gen milk. He mentioned ice cream, cream cheese, and sour cream.

I haven’t tried their products yet so I can’t speak to the taste, but Eclipse Foods seems to be coming along at just the right time. First of all, the demand for plant-based protein is sky-high and on the rise. According to research firm Nielsen, alternative protein sales increased by 20 percent in 2018. Plant-based milk sales increased by 9 percent, and sales of other plant-based dairy products (yogurt, ice cream, etc.) grew by a whopping 50 percent.

Unlike meat alternatives, however, there haven’t been clear front-runners in the plant-based dairy space. Sure, big producers like Danon and Chobani have launched their own products, as have bigger startups like Ripple Foods, but from my tasting experience at least, none of them have been able to tempt me away from the real thing. In fact, some are actually pretty bad.

Steinhart is aware of this hole in the market. “There’s no product that truly appeals to the mainstream,” he explained to me. He hopes that Eclipse will make that product.

Looking at the pedigree of the two co-founders, the company does seem to have a good chance of making products that actually taste good. Steinhart’s co-founder Thomas Bowman is a James Beard Award-nominated chef who helped develop plant-based mayo, cookie dough, and more for JUST (formerly Hampton Creek); Steinhart worked in biz dev for alternative protein nonprofit the Good Food Institute.

Steinhart said it was too soon to say when their products will be available, or how much they will cost. He also wasn’t sure if they would launch in retail, restaurants, or both. To truly follow the Impossible model, Eclipse Foods would have to start selling their goods in high-end restaurants before moving into fast food, and, eventually, grocery stores.

Eclipse Foods was only officially incorporated in January of 2019, so it’s quite young. They’re also part of the prestigious Y Combinator 2019 Winter Class. Steinhart and Bowman are currently Eclipse Foods’ only full-time employees, but they’re about to embark on a hiring spree. Steinhart told me that the company had closed their seed round but wouldn’t disclose details.

All of Eclipse’s plant-based innovation might be rendered moot when startup Perfect Day releases their animal-free dairy made using fermentation. After all, no matter how good an alternative is it’s hard to make it taste as good as — or act just like — the real thing. But until then, there’s room for someone to disrupt the dairy market like Impossible did with meat. And that someone just might be Eclipse Foods.