The Spoon Podcast

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.

The Spoon editorial gang got together to discuss the latest news in foodtech, including:

-Starbucks deal with Brightloom (formerly Eatsa) and what it means for the restaurant tech market

-A New York Times piece about a day in the life of food delivery drivers

-Uber's all-in-one app for food, bikes and rideshares

-The Spinn coffee maker being close to shipping and Mike's wishes he bought a Terra Kaffe instead

As always, you can find more Food Tech Shows at The Spoon at www.thespoon.tech

The Spoon editorial gang got together to discuss the latest news in foodtech, including: -Starbucks deal with Brightloom (formerly Eatsa) and what it means for the restaurant tech market -A New York Times piece about a day in the life of food delivery drivers -Uber's all-in-one app for food, bikes and rideshares -The Spinn coffee maker being close to shipping and Mike's wishes he bought a Terra Kaffe instead As always, you can find more Food Tech Shows at The Spoon at www.thespoon.tech via Knit

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

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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.

The Spoon's editorial gang got together to record a podcast just before the Fourth of July. We talk about using tech in the backyard, whether the IKEA approach to DIY/self-assembly is the future of the smart kitchen and introduce Mike's new radio game show, Name The Chef.

As always, find more Food Tech Shows on Apple Podcasts, Spotify and at The Spoon.

The Spoon's editorial gang got together to record a podcast just before the Fourth of July. We talk about using tech in the backyard, whether the IKEA approach to DIY/self-assembly is the future of the smart kitchen and introduce Mike's new radio game show, Name The Chef. As always, find more Food Tech Shows on Apple Podcasts, Spotify and at The Spoon. via Knit

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

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.

The kitchen has lagged behind other rooms in the home in the move towards digital service platforms, but that is starting to change. One of the companies at the forefront in building a digital food and cooking platform is Innit. In this conversation, Mike catches up with Kevin Brown, the CEO of Innit, on the great digital kitchen transformation and what Innit is doing to build a digital platform for food and cooking. via Knit

Learn more about your ad choices. Visit megaphone.fm/adchoices