A podcast about foodtech and the future of food brought to you by The Spoon. Formerly known as the SmartKitchen Show.
A Conversation With Chef Chris Young
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!
Creating a Chickenless-Egg With Clara Foods' Arturo Elizondo
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.
Talking Cell-Based Fish With Lou Cooperhouse
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.
Are We Ready for Smart Grocery Carts?
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.
Making Plant-Based Cheese With Grounded Foods' Veronica Fil
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.
CES and Food Tech Live 2021 Review
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).
Customer ReviewsSee All
Fingers on the Pulse
Amazing podcast for anyone interested in the space where food meets technology. Michael Wolf's conversations with the movers and shakers in the industry are more than informative, they provide thoughtful insights into the types of problems that people are working to solve today.
Great show looking at both food tech and connected home. Now I need to make my kitchen smart. Too bad it won’t make me a better cook.