The Spoon Podcast

When Steve Simoni originally started BBot, the idea was to create restaurant robots, But things don't always go as planned, and for Simoni and BBot, that's a good thing since BBot is a fast-growing restaurant tech software startup. Mike and Steve catch up on all things restaurant tech, including ghost kitchens, virtual restaurants, the food metaverse and, yes, restaurant robots. Enjoy! via Knit

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Unlike many computational biology startups that have emerged in recent years, Kingdom doesn't use precision fermentation technology or genetic engineering to build its new ingredient building blocks. Instead, the company is applies artificial intelligence to analyze a massive database of existing cultures to discover new and interesting potential microbial combinations that could provide new functionality, flavors and more. In this interview, we talk with Ravi Sheth and Kendall Dabaghi, the cofounders of Kingdom Supercultures, to discuss how they are using modern compute to create new novel ingredients at a much faster pace than traditional biology. via Knit

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Collagen is used everywhere, from cosmetics to food to health and wellness applications, and because animal-derived collagen is a by product of the animal farming industry, it has all the same downsides as the factory farming industry. While some companies, like Geltor, are using precision fermentation technology to create animal-identical collagens using precision fermentation technology, a relatively new arriver to the alt-collagen space by the name of Jellatech is using cell-based technology to produce collagen, which the company then harvests for use in a variety of different applications. Jellatech's approach is similar to that of Turtletree Labs, which uses cell-based approaches to create human-identical breast milk. For TurtleTree - and Jellatech - the cells are not the products sold to or consumed by the customers - it's the collagen produced by those sells. via Knit

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In 1985, Adam Lloyd Cohen was in Paris working on a documentary about ancient robots as a project during his senior year in college. After steeping himself in the history of automation during the day and dining on French cuisine at night, he began to think about how we might use robots to make food. It took nearly four decades, but Cohen has built his food robot and is ready to bring his vision of distributed dining to the world. You can listen to the podcast and also read about Adam's journey at The Spoon: https://thespoon.tech/after-almost-40-years-adam-lloyd-cohen-is-bringing-his-vision-for-food-robots-to-life/ via Knit

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Scott Heimendinger has been building technology in the kitchen for the past decade. It started over a decade ago when he wrote a seminal article for Maker magazine about building a $75 consumer sous vide circulator.From there he went to work for Modernist Cuisine and helped Nathan Myhrvold launch a series of new products built around the Modernist brand. He then started his own company called Sansaire building sous vide appliances. He eventually went to work with Anova to help them launch their steam oven. And now, he wants to build the next great category in the kitchen. Listen in to hear about what he is doing and what he's excited about in the kitchen. This is Season 5, Episode 1. via Knit

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Innit dropped news this week of a partnership with Google Cloud, so I thought I'd do a quick catch up with him to hear about the news and see what else Innit is up to. You can find my story on Innit and Google Cloud over at The Spoon (www.thespoon.tech). via Knit

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Koby Nahmias got a call in 2015 that would set the trajectory for next six years of his life and the cell-based meat industry. An investor wanted to know what he thought of Mark Post's 250,000 euro cell-based hamburger. From that point forward, Nahmias would set about reengineering the production for cell-based meat to reach mass market price points. You can ready more about this interview with Koby Nahmias at The Spoon (www.thespoon.tech). via Knit

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The Spoon gang got together this week after a little summer break to talk about some of the top food tech stories of the week, including: -JOKR and Too Good To Go Team Up to Help Eliminate Food Waste with Mystery Boxes -You Can Now (Finally) Preorder The Tetra Countertop Dishwasher -Helaina is Developing Immune-Boosting Breast Milk Through Precision Fermentation -Lunchbox Acquires Online Restaurant Marketplace Spread -A Look at the Restaurant Tech Innovators at Restaurant Tech Summit As always, read about these stories at The Spoon and listen to more podcasts wherever you get your podcasts. via Knit

Better Meat Company CEO Paul Shapiro is an alt-protein evangelist. And it's not just for his own company, but for pretty much any company or person helping to contribute to the end of factory farming. In this episode, Mike talks about Better Meat Company's new mycoprotein production facility, the current state of plant-based meat and where Paul thinks the cell-based meat industry is going. via Knit

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Dr Robert Graham is on a mission to help the world eat better. As a Harvard trained doctor as well as a chef, his business Fresh Med focuses on helping patients get at the root cause of their diseases and move towards healthier lives through diet. As always, you can find more podcasts at The Spoon at www.thespoon.tech. via Knit

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