Join host Michael Wolf and the Spoon editors as they explore the world of food tech.
Scaling a Plant-Based Meat Company With Nowadays' Max Elder
In his previous life, Max Elder worked as a futurist, where he helped food brands develop strategies for the future.
One of his primary motivations in this work was the hope that he could help steer them away from animal agriculture and towards a future centered around more humane and sustainable foods. Over time, however, Elder realized that to have a meaningful impact, he'd have to create his own product.
So in late 2020, Elder left his job as a futurist and created a plant-based meat company. With Nowadays, Elder envisions a future where he can have a bigger impact by scaling meat utilizing production techniques perfected for traditional animal agriculture.
In this episode, we talk about his transition from strategist to entrepreneur and Elder puts his futurist hat back on to look at where things are going in the world of alternative protein.
Restaurant Tech News: Ghost Kitchens 2.0, Web3 Restaurants & State of Delivery
This week we talked restaurant tech news with Kristen Hawley, friend of The Spoon and editor of Expedite.
We talked about the current state of web3 and restaurants, the evolution of the ghost kitchen, Subway's smart fridges and resilience of the delivery business.
#138: WTF (Alt-Protein Edition) With Indiebio's Po Bronson
WTF is going on with alternative protein?
To find out, we decided to catch up with one of our favorite people in future food, Indiebio's Po Bronson. Po went from being one of the early chroniclers of the dotcom boom via his novels and nonfiction titles to leading one of the most active investors and accelerators in the future of food in IndieBio, and in this podcast, we talk about his journey and how he become a VC. We also talk about the current struggles facing certain sectors of alt protein and where he sees things going.
#137: Navigating The World of Patents As a Food Tech Startup
Food tech industry is built on intellectual property. Whether a startup builds alternative proteins, cooking technology, automation/ AI or another food tech product, a large part of its future success relies on its intellectual property. A big part of a startup's success relies on managing a patent portfolio. But navigating the world of patents is confusing, so why not bring in an expert to answer some of our questions? That's exactly what we do on this episode of The Spoon podcast with Anas Alfarra. Anas managed IP for one of the world's biggest industrial equipment makers, has secured his own patent for a food cooking system, and advises startups on how to manage their IP. Topics discussed on this podcast include: -What are the different types of patents? -What is a provisional patent? -How to understand patent strategies of large companies like Amazon and Microsoft -The process of applying for a patent -And much more! If you are at all interested in intellectual property and have questions about how to manage it for your food tech startup, this is a must-listen! via Knit
#136: Building a Next-Generation Ingredient Company With Shiru's Jasmin Hume
As the former head of food chemistry for Eat Just, Jasmin Hume thought there was a lot of white space for innovation and thought a company should exist to build the next generation of ingredients for plant-based food. So she created it. At Shiru, Hume and her team make novel ingredients by identifying proteins with function such as taste, texture and more utilizing cutting edge tools like machine learning. So far, the company has raised over $20 million and just recently hired Impossible Foods' former VP of R&D and strategic ingredients. On the podcast, Mike and Jasmin discuss the following topics: -how the alternative protein market is evolving from early fully vertically integrated brands to companies like Shiru that build ingredients and solutions for a variety of companies -the new cohort of food companies utilizing AI and ML to build the next generation of food -how what Shiru is doing with precision fermentation is different from that of Perfect Day and others trying to create animal-identical proteins -Where Jasmin sees the ingredient industry going in the future -Plus lots more! You can find out more about Shiru at www.shiru.com via Knit
#135: A Few Dark Clouds Gather Over Restaurant Tech
In this episode of The Spoon, we are joined by long-time restaurant and restaurant tech journalist Nancy Luna. We thought we would have Nancy on to compare notes about some of the challenges we've seen in the last few months in restaurant tech. Some stories we discuss on the show include: -NextBite's layoffs -The shutdown of Chowbotics and pizza robot pioneer Pizzametry looking for a buyer -the state of ghost kitchen players -QR code startup Sunday and their fast-burn through funding and pull out of markets -and Much More! As always, you can find more Spoon podcasts at www.thespoon.tech via Knit