Eric Schulze left a long-time position as a FDA regulator to go to Upside Foods (Memphis Meats at the time) to help develop the cutting edge technology. Eric's background would eventually come in handy as the company looks navigate the regulatory environment as it moves towards introducing its first product to market. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
Max Elder had a good thing going. And then he decided he wanted to make a difference in the world. So the last year he worked in stealth on his new plant-based meat company, Nowadays, which debuted this week. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
There's really no one more responsible for the creation of today's plant-based cheese and butter market than Miyoko Schinner. After turning vegan in the 80s, Schinner began a long journey that involved writing a number of best-selling cookbooks, getting on the wrong side of a Japanese mobster and eventually starting Miyoko's Creamery, a huge success story. As always, you can listen to The Food Tech Show at The Spoon (www.thespoon.tech) or wherever you get your podcasts. via Knit Learn more about...
Let's talk space food! As NASA prepares to send astronauts into space for years to reach far-flung places like Mars, one of the biggest challenges will be feeding them. Prepackaged meals-ready-to-eat won't cut it for years in space as astronauts will need to find ways to create fresh food that provides the balance nutrition required for long-term health and productivity in the most challenging of work environments. To talk about the current state of space food and where it's going in the future,...
For most, founding one of the original better-for-you brands in Honest Tea would be enough of a life achievement. For Seth Goldman, it meant he was just getting started. Nowadays as the Chairman of Beyond Meat and founder of plant-based snack brand Eat the Change and plant-based fast food chain PLNT Burger, Seth Goldman thinks a lot about the future of food. We talk about how alt-protein and the future food space has evolved in recent years, the crazy valuations for startups, and where he thinks...
Eat Just founder and CEO Josh Tetrick is inarguably one of the leading pioneers in the future of food. In this interview, The Spoon's Jenn Marston talks with Josh about the company's recent milestones and where he sees alt-protein going in the future. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
Naveen Jain has been on the forefront of technology for the last quarter century, starting one of the early seminal Internet companies in InfoSpace and eventually starting a space company in Moon Express. His current passion is Viome, a company focused on building high-precision nutrition information services and supplements derived from an understanding of a person's DNA, RNA and microbiome. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
Jim Mellon's new book, Moo's Law, looks at the future food industry through the lens of a long-time investor. Mellon is an investor and entrepreneur who also has written numerous books on industries such as biotech and investing. For his latest book, he interviewed the who's who of the future food industry and we discuss his findings on the podcast. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
If you're interested in the future of the home kitchen, restaurants or food in general, you won't want to miss this conversation with Chef Chris Young. Young announced his new company Combustion Inc this week, so we invited him to get on stage with us on Clubhouse to talk about lessons learned from his days at ChefSteps and Modernist Cuisine, what he's building at Combustion Inc and where he sees the world of restaurants going. It was a great conversation! via Knit Learn more about your ad choic...
Clara Foods is making eggs without the animal. The company has been working on its technology to make chickenless eggs since 2014 and finally released its first product last year. We talk to Clara Foods CEO Arturo Elizondo about a chicken-less egg future and how we get there. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
Long-time food tech executive Lou Cooperhouse became fascinated with the idea of creating biotechnology to create animal cells for food as he watched pioneers like Mark Post product mammal cells in a lab, but realized there wasn't nearly as much innovation happening the world of cell-based fish. And so BlueNalu was born. We talk about the future of cell-based fish market, how creating cell-based fish differs from other types of cultivated meat and much more. via Knit Learn more about your ad cho...
This week the Spoon editorial crew got together to talk about the latest food tech news. On this week's podcast, the crew talked about: -Dragontail Systems and Pizza Hut Deploy Pizza Delivery Drones in Israel -Controlled Ag Company AppHarvest's First-Ever Crop Arrives at Grocery Stores This Week -Smart Shopping Carts at Kroger (and elsewhere) -Big $ Continue for Cultured Meat Startups As always, you can subscribe to the podcast in Apple Podcasts, Spotify or wherever you get podcasts. - via Knit ...
While alt-meat and plant-based milks have seen an explosion in great products the past few years, plant-based cheese space hasn't seen the same level of new and exciting products. That might change soon as Ground Foods brings its cauliflower and hemp based cheese products to the masses. We talk with Veronica Fil, the CEO of Grounded Foods, on the story behind their product that has many in the plant-based food world excited about cheese. via Knit Learn more about your ad choices. Visit megaphone...
In this episode of The Food Tech Show, the Spoon crew talks about what they saw at CES 2021 and Food Tech Live. Both shows were virtual, but that didn't stop us from seeing and talking to some interesting food tech innovators. As always, you can read about what we saw at The Spoon (www.thespoon.tech). via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
In the world of computing, the ability to build new products and scale quickly is something that has come to be expected. Long-established toolsets enable innovators to invent, iterate and scale and get to market much more quickly than in the past. While the world of biomanufacturing has seen rapid advancements in recent years, Will Patrick believed that many of the things he had learned in the world of mechanical engineering could help make things move even faster. The result was Culture Biosci...
Unless you've been living under a rock, you know that the bee is being threatened by a number of factors such as global warming, pesticides and yes, murder hornets. While that presents a challenge to the $7 billion honey industry, the focus on honey production is problematic for the bee ecosystem itself as farmed bees compete with wild bees for food and ultimately can hurt biodiversity. Because of this, Darko Mandich wants to create honey without the honeybee using cutting edge bioengineering te...
The Spoon team talks about the latest news from the world of food tech. In this episode, we also talk about what we learned at our ghost kitchen event last week. As always, you can find more Spoon podcasts at www.thespoon.tech via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
The editor crew gets together to talk about some of this week's biggest food tech stories. -Pink Dot Using Postmates' Serve Robot to Delivery Food in West Hollywood -Eat Just Gets the World's First Regulatory Approval to Sell Cultured Meat -Are Humans the Next Lab-Grown Meat? -The Spoon gift guide recommendations. As always, make sure to check out more podcasts at The Spoon. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
This week the Spoon team discusses the confusion over McDonald's plant-based burger debut, the fast food restaurant's new drive through only restaurant format, the intro of Spyce Kitchen robotic restaurant 2.0 and discuss what a Biden presidency might look like when it comes to food tech policy. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
Will lab grown meat scale like the Internet? We discuss this and other stories on this week's podcast. Other stories include Ordermark's ghost kitchen play, the acquisition of coffee robot startup Briggo, whether we can use the term veggie burger. As always, read more about these stories at The Spoon. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
Before there was Modernist Cuisine and the entire molecular gastronomy movement, there was Harold McGee. McGee changed the culinary landscape and, in particular, science-forward food writing with his book, "On Food and Cooking: The Science and Lore of the Kitchen", when it was published in 1984. Since the publication of his seminal book, McGee has influenced a generation of chefs and food writers, as well as creating the original big bang for what would become the molecular gastronomy movement. ...
This week the editor team got together to discuss the following stories: -Anova's new combi oven and whether steam will be the next big thing on the consumer kitchen -The broader trend towards more sustainable packaging -The creep factor of paying with your face -GE's new chef platform As always, find more podcasts at www.thespoon.tech via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
The Spoon team have a heavily caffeinated conversation about the layoffs at Cafe-X, Mike's first week with the Spinn and Atomo molecular coffee. We also talk about a new ghost kitchen funding and augmented reality powered restaurant menus. Also, Mike suggests new names for both Chris and Jenn. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
The Spoon editor team got together this week to talk about some of the most interesting stories of the week. Included in this week's wrap up is a discussion about the white hot ghost kitchen market, a big milestone by cultured meat startup Mosa Meat, the acquisition of StoreBound (the company behind the Dash housewares brand) and Mike's disbelief about the $1 Keto cookies. As always, you can find more Food Tech Shows at The Spoon at www.thespoon.tech via Knit Learn more about your ad choices. Vi...
Investing in startups that make products to-consumers can be tough, but it's also exciting. Mike talks with long-time investor Elizabeth Edwards about why she invests exclusively on consumer brands and why food is one of her favorite categories. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
This week Michael Wolf sits down with Riana Lynn to talk about her journey as a black female food tech entrepreneur. From working in the Obama White House to Don Thompson's Cleveland Avenue to starting her latest venture that uses AI to help CPG companies make healthier and more sustainable food products, Riana's had a fascinating journey. Mike talks to her about this journey, how she thinks food tech could help address some of the systemic racial inequities within the broader food system, how f...
This week the Spoon editors got together to talk about some of the biggest stories of the week, including: -CookMagic, a textbot based recipe assistant -Can Pico-roasting help coffee shops survive the pandemic? -The all-but-certain end of PicoBrew -The Yo-Kai meal kit: Robot maker goes meal kit provider via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
With most places still in lockdown, many restaurants are trying to survive by going off-premise through a combination of delivery and takeout. The Spoon's Chris Albrecht caught up with Chowly's Sterling Douglass to talk about what he's seeing out there in what is a rapidly changed restaurant landscape and to discuss strategies for going off-premise. This conversation took place as part of The Spoon's COVID-19 Virtual Strategy Summit. If you missed the summit and would like to see some of what yo...
The Spoon editors got together to talk about some of the stories of people and companies stepping up to the plate during a dark time or well positioned to take advantage of rapidly changing consumer behavior. As always, you can find more Spoon podcasts and our stories at www.thespoon.tech via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices
From his time as director of culinary research for three Michelin star restaurant Alinea to creating video game themed dinner nights at his own Seattle based restaurant "incubator" Addo, Chef Eric Rivera has a reputation for being innovative. But during the COVID-19 pandemic, those innovation skills have become survival skills as Rivera helps his restaurant group traverse our rapidly changing new shared reality. Michael Wolf caught up with Rivera to discuss the ways in which his business is adap...
