The Spoon Podcast

The Spoon team got together talk about the most interesting food and kitchen tech stories of the week, including: -Should food robots take humanoid form? -Miele's next-generation cooking appliance is shipping - what does it mean? -Is hot food the next big thing to be delivered from your grocery shopping list? -Some people think we'll never eat bugs here in the US. Are they right? For more Food Tech Show podcasts, head over to The Spoon at www.thespoon.tech or subscribe in your favorite podcast player via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

We spent a week in Vegas scouting out everything food and kitchen at the Consumer Electronics Show! In this episode, Mike, Catherine, Chris and Jenn talk about what we saw, tasted and who we talked to in the world of food tech for the big show. In this episode we cover: -Impossible Pork -Food robots at CES (drinkbots, cooking robots and pizzabots) -All the drink tech -Adaptable, personalized kitchen spaces -The growing interest in home grow systems by big appliance brands -Poop hands (or technology to fight this epidemic in restaurants). That's it. Make sure to check out our wrap up posts on CES over at The Spoon and to subscribe to the podcast! via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

The Spoon editors got together to discuss the news of the week, including the recent story we broke on The Spoon about Nomiku closing its doors. We discuss whether Nomiku's ends says anything about the broader consumer sous vide landscape and what categories could replace it as the next-big-thing in cooking. Other stories we cover this week: Blue Bottle wants to become waste free in one year. Is that too aggressive? What is this about breast milk grown in a lab? Winners and losers in kitchen Kickstarter in 2019 Enjoy and have a great holiday season! via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

It's another editor podcast where the Spoon gang gets together to discuss some of our favorite stories of the week. Here's what Mike, Jenn and Chris discuss on this week's podcast: -Fatburger's ghost kitchen play -Food tech and stadiums -Joe Ray's Wired article about the smart kitchen being dumb -Amazon's Alexa announcements We'll be discussing many of these topics at SKS (including Mike talking to Joe on stage about what isn't working with the connected kitchen). Make sure to get your tickets at www.smartkitchensummit.com and use the discount code PODCAST for 25% off! via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

The Spoon team (Mike, Catherine, Jenn & Chris) got together this week to talk food tech! Here are some of the stories we discussed: -The Caper smart grocery cart -The new bill in California that would require gig economy workers to be treated as employees -Impossible's first retail product, which looks like it will be a pound of "ground beef" -A look at this year's class of Startup Showcase finalists for the Smart Kitchen Summit If you want to see the startups we talk about or hang out with the Spoon crew, make sure to go to the Smart Kitchen Summit! Use discount code PODCAST for 25% off of tickets at www.smartkitchensummit.com - via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

This week the Spoon gang got together to talk about some of the most interesting food tech stories of the week. Chris Albrecht, Jenn Marston, Catherine Lamb and Michael Wolf discuss the following stories: -Starship's new funding round and their expansion to more college campuses -The new cow/plant-based milk blends -The curious crowdfunding campaign of Mealthy, a recipe app and pressure cooker air fryer converter lid -The NYC proposed cap on third party delivery fees of 10% -Our reviews of the Impossible Whopper Enjoy the podcast! via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

The Spoon team went to Tokyo this month for the third annual Smart Kitchen Summit Japan. It was Chris and Catherine's first time in Japan, so we discuss the magical wonders of this amazing country like Japan's version of 7-11, food robots and the amazing food to be had everywhere. And, of course, we also discuss the hugely successful third edition of SKS Japan, so listen in to hear about what we learned and some of the friends we made during this great two day event. If you want to be meet many of those who participated in SKS Japan, make sure to come to SKS North America (use discount code PODCAST for 25% off of tickets). Find out more at www.smartkitchensummit.com via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Beth Altringer first became fascinated in flavor when she joined a competitive wine tasting organization when she was going to graduate school at The University of Cambridge. While it had nothing to do with her field of study (product design and innovation), the very idea one could break down the characteristics of wine and its flavor into highly descriptive and well understood categories was a revelation to Altringer, so much so she eventually began to think about whether it was possible to apply this systematic and analytical approach to flavor to almost any type of food. It was from there that the Flavor Genome Project was born, an initiative that "explores how components of flavor combine to create delightful multi-sensory, chemical, emotional, and cultural experiences."  The goal of the project is to eventually create an "automated understanding of what people are intuitively searching for in a food or drink experience, regardless of the language they use to search for it, intelligently understanding flavor goals in context, and, ultimately, making it easier for people to discover experiences they are likely to enjoy." The Flavor Genome Project is intended to be a platform that could be a foundation for other products, and the first of those product is a mobile game called Chef's League.  The iOS game allows players to compete to master the usage of different flavor characteristics such as "salt, sweetness, acidity, fat, spice, and more."   You can find out more about the Flavor Genome Project and the Chef's League at www.flavorgenomeproject.com. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

With all the technology today around our own usage patterns, personal preferences and overall health and wellness, why is it that the restaurant menu still offers a one-sized fits all offering for guests? Host Michael Wolf is joined by The Fit's Scott Sanchez to talk about the evolution of the restaurant menu and when we can expect to see truly personalized menus. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices

Imagine you could "delete" the portion in a food DNA sequence that is bad for you. That's exactly what CRISPR and gene editing promises to do, and in this podcast Mike catches up with Deepbranch Biotech's Pete Rowe to learn more about this technology that promises to be one of the food industry's biggest game-changers over the next couple of decades. You can learn more about Deepbranch Biotechnology at https://deepbranchbio.com/ Make sure to check out the Smart Kitchen Summit at www.smartkitchensummit.com and use discount code PODCAST for 25% off of tickets. via Knit Learn more about your ad choices. Visit megaphone.fm/adchoices