Welcome to the Spoon food tech weekly wrap-up, featuring some of our top stories of the past week!
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Cana Unveils Pricing for Molecular Beverage Printer, Gives a Peek Inside
Last week Cana, a company building a countertop drink printer that makes nearly any type of beverage, announced pricing for the drink machine, beverage cartridges, and the estimated ship date for the product.
Called the Cana One, the company’s first countertop beverage printer will have a limited time price of $499 for the first 10 thousand orders, after which it will be priced at $799. Customers can reserve a Cana One at the lower price for $99 on the company’s website (the $99 will be applied to the purchase price).
The company will ship everything necessary to make a drink – the sweeteners, alcohol, and the molecular drink cartridges – to the customer’s home. When the Cana One auto-detects that cartridges are getting low, the company will automatically ship them to the customer’s home.
How much the Cana One user pays for ingredients largely depends on consumption. Customers will order drinks and pay anywhere from $0.29 to $2.99 per beverage. The more a customer consumes, the more they pay, and the faster Cana is shipping out replenishment to their doorstep.
You can read the full story here.
Food Robotics
Are We Ready for Humanoid Robots Like Ameca to Take Our Food Order?
If you watched the news coming out of CES, you probably saw a robot named Ameca talking to attendees on the trade show floor.
The robot, whose human(ish) eyes and facial expressions had Elon Musk freaked out when it showed up on Twitter last December, went viral during CES in January as press and attendees tweeted out videos of the humanoid interacting with attendees.
Ever since CES, I haven’t been able to shake the image of Ameca and wonder when we might see a robot like her at my corner restaurant. And, once humanoid robots start to show up in our restaurants, I can’t help but wonder how exactly consumers will feel about it? After all, it’s one thing to show off futuristic technology at a geek-filled conference like CES. It’s another to see it in your local restaurant.
Why wonder, you ask? After all, aren’t today’s front-of-house robots more R2D2 than C3PO, and didn’t a spokesperson for the company behind Ameca say it’s probably a decade before a robot like her is walking on the streets amongst us.
You can read the full post here.
Restaurant Tech
DoorDash Acquires In-Venue Order & Pay Specialist Bbot
Food delivery giant DoorDash announced last week they have entered into an agreement to buy Bbot, a New York-based maker of order and pay software for restaurants. The terms of the deal were not disclosed.
Bbot, which offers a suite of off-premise and in-venue ordering solutions, is best known for its in-venue QR code offering that allows customers to pull up the menu, order, and pay for items with their phones. The company has seen rapid growth over the past couple of years as restaurants raced to upgrade their digital ordering capabilities and install contactless payment solutions during the pandemic. The company’s fast growth led to not one but two funding rounds in 2021 and was enough to convince Doordash to scoop up the company.
For DoorDash, which launched its restaurant e-commerce platform DoorDash Storefront in 2020, the BBot deal helps expand its digital suite to include payment and in-venue offerings.
You can read the full story here.
Just ask Kytch, a company that makes a device that fixes the burger giant’s perpetually broken ice cream machines. You’d think that McDonald’s would welcome such a fix since, after all, their ice cream machines are broken so often they’ve become meme-worthy.
Apparently not, as illustrated by the burger chain’s orchestrated email campaign warning franchisees to stay away from Kytch, claiming it violated the machinery’s warranty, intercepted confidential info, and suggested the device was dangerous to operators since it has a remote operation function. McDonald’s also used the email campaign to promote a new ice cream machine from Taylor (the manufacturer of the oft-broken machines), which promised to have similar remote management features as the Kytch appliance.
According to Kytch, the McDonald’s email campaign killed their business and severely hobbled plans to launch an entire line of connected kitchen products for pro kitchens.
You can read the full post here.
Alt Protein
Cultivated Meat Has a Production Capacity Problem. Yossi Quint Has a Plan to Fix It
Yossi Quint wants the cultivated meat industry to succeed. However, to reach its potential, he thinks the nascent industry has one major hurdle to overcome: a severe lack of production capacity.
Quint arrived at this conclusion while working at McKinsey, where he often worked on projects for clients in the food and beverage industry. During one deep dive into the cultivated meat market, he became convinced that this new form of food production had the potential to be a multibillion-dollar industry, but would never fulfill its potential unless it can increase production by orders of magnitude over its current capacity.
To get there, Quint believed that equipment used to make cell-cultivated meat – giant metal vats called bioreactors – needed to be built specifically for the market. That’s because bioreactors used by today’s cultivated meat producers are usually modified versions of hardware made for the pharmaceutical industry, an industry with completely different unit cost economics than that of food.
Out of this challenge, the idea for his company was born. Ark Biotech is building next-generation, high-volume bioreactors for the cultivated meat industry. I sat down with Quint to discuss the challenges of developing hardware for the cultivated meat industry and where he sees the infrastructure market going in the future. The answers have been lightly edited for brevity.
Why did you decide to start the company?
I was working at McKinsey had the opportunity to work with many different companies. And I had a chance to dig pretty deep into the cultivated meat space and think in-depth about what was needed in this industry to succeed over time—doing everything from consumer insights work to thinking about how to reduce unit economics and scale up. But, as I dug into scale-up, I quickly realized that biomanufacturing will be the bottleneck for this industry to grow. And that there are very few, perhaps no players, out there that are offering sensible solutions for industrial-scale cultivated meat production.
You can read the full story here.
When Matias Muchnick started NotCo in 2015, food innovation was a slow-moving process.
“Food R&D was three guys in lab coats, doing trial and error in a developmental kitchen,” said Muchnick in a recent interview with The Spoon. “Reading research papers from 1980 about using soy to replace animal-based ingredients. That was it. So whenever you have an industry that has a very obsolete technology, then a lot of bad things happen.”
He and his co-founders wanted to create new plant-based food products, but they wanted to do it in a new way that didn’t rely on antiquated methodologies. Eventually, they started wondering if using technology like artificial intelligence could help them make better decisions and help create new types of food faster.
They decided yes and started building an extensive database of information about all the components that create the taste and experience of food.
“Your machine learning will always be directly proportionate to the amount of data and the dimensions of data that you collect,” said Muchnick. “So from the very beginning, understanding what data was relevant for the objective that we were trying to do, which was replacing animals with plants, was important to us.”
You can read the full story here.
Food Retail & Tech
Tech-Powered Retail is Flourishing in the Food Industry. Everywhere Else, Not So Much
When B8ta launched in 2015, I loved the idea. What wasn’t there to like about a highly experiential, tech-powered retail concept where consumers could try out cool new gadgets and companies could get invaluable early feedback about their products?
The same with Amazon Books, which opened the same year. I mean, sure, it almost seemed cruel that the dominant e-tailer was going to head to head with Barnes & Noble on their turf, but that didn’t mean I wasn’t intrigued to see how the tech giant might rethink physical goods retail.
Fast forward to this year, and within the span of a couple weeks, we’ve learned both B8ta and Amazon Books are closing their doors.
Contrast this with the world of food retail. Everyone from Amazon to Walmart to upstarts like Nourish & Bloom are employing cutting-edge technology like AI, robotics, and more to power new food shopping experiences. So why is it that tech-powered food retail is flourishing while other retail concepts seem to struggle?
To read the full story, click here!
