Smart Kitchen Show

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, our guests for this show include: -Anjan Contractor, CEO of BeeHex - BeeHex created a 3D pizza printer for NASA -Dane Gobel - the operations administrator for the Deep Space Food Challenge, a NASA Centennial challenge to find innovative new ways to feed space travelers. As always, you can find more Food Tech Show podcasts at www.thespoon.tech via Knit

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 the market for these new alternatives to animal agriculture are going. via Knit

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

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

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

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

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

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

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

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

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 Biosciences, a company which makes offers cloud-connected bioreactors as a service to makers building the next generation of food and other bioengineered innovation. via Knit

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 techniques through the process of fermentation. His company, MeliBio, has already received commitments from over a dozen companies around the world to use his honey. via Knit

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

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

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

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

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. And now McGee is expanding his examination of how we examine and take in the world around us with his new book, " NOSE DIVE: A Field Guide to the World's Smells." In this episode Mike talks with Harold about his new book, how he views the current state of culinary innovation and asks him about what gets him excited nowadays when it comes to food. via Knit

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

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