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.

This is a podcast where Mike professes his love...for cereal. After breaking himself free of the morning cereal habit years ago, Mike decides to try Magic Spoon, a new high-protein low carb cereal that sells only through a direct-to-consumer model. This cereal, which tastes like the sugar cereal of our (and maybe your) childhoods, has been on backorder and out of stock despite an eye-popping price point of $10 per 7 ounce box. As always, check out The Spoon at www.thespoon.tech for more...

Welcome to The Food Tech Show with Michael Wolf (formerly the Smart Kitchen Show). The Spoon team is back together for another editorial roundtable (this time with sound effects!). This week we discuss: -Who would use a tiny little countertop dishwasher -The problem with Beyond Meat burgers -The growing robot backlash -Are we ok with Walmart walking into our homes? On the podcast are Michael Wolf, Catherine Lamb, Chris Albrecht and Jenn Marston.

As you might expect, working a robot into the busy back of house of a fast food restaurant isn't as easy as just setting it in front of the grill and plugging it in. Nope, restaurants are a complicated mix of workflows, equipment and yes, people, so automating a part of the process with robotics requires planning. For this podcast we talk with some of the folks working on the leading edge of restaurant robotics, including Shawn Lange of Lab2Fab (a division of Middleby) and David Zito of...

Our daily work here at The Spoon includes a lot of chats with food innovators bringing their new tech and ideas to market and in the process changing the way we eat. In fact, we get so much good intel from these conversations we decided it's time to open the dialogue and invite our readers to participate in what we are calling our FoodTech Firesides. Our first fireside was all about foodtech accelerators, and we had a great conversation with leaders of two of the most interesting...

Like many people, I've long been fascinated with space and one of the most interesting aspects of interstellar travel is what exactly people will eat on space and once they get up there among the stars. This is something that Angelo Vermeulen has been thinking about for a long time. After spending years focused on systems and design for interstellar travel and colonization, Vermeulen was made the commander of the first HI-SEAS mission, a NASA funded space simulation focused on researching...

The Spoon editors get together for a weekly conference call. Since we always have a fun time talking foodtech, we thought why don't we double-dip and also record the conversation! So here is the first Spoon editor roundtable podcast! The topics we discuss include: -Will fake meat (aka 'motherless meat' (thanks Chris) will be a big trend in 2019 -The spontaneous combustion of the Kiwi delivery bot -Whether food halls are the new mall food court The editors on the call include Chris...

A decade ago, Amy Gross was enjoying a glass of wine with her husband when she noticed how the same wine tasted different to different people. From there she began to think about how technology could be used to make personalized wine recommendations, and it wasn't long before IBM and others wanted to learn more about her tech-powered wine recommendation platform, VineSleuth. In this podcast, Mike and Amy talk about mapping the flavors of wine using technology, how AI could start to provide...

To kick off the new season of Smart Kitchen Show, we talk to with Matt Rolandson, a partner of design firm Ammunition Group. Ammunition is one of the leading design and strategy firms in Silicon Valley, and has worked with a bunch of the future-food product companies in the space such as Cafe-X, June and Ember. Mike talks to Matt about designing technology-forward products that don't create a barrier for consumers and the act of cooking. You can find out more about Ammunition at...

Pieter Abbeel is a professor of robotics and AI at UC Berkeley, startup advisor, co-founder of Covariant.ai and this week's guest on The Automat. Covariant's (formerly Embodied Intelligence) technology gets pretty futuristic pretty quick, so stay with us. Covariant is developing a way for people to train robots using virtual reality. While this approach is new (Covariant just launched last November), as Abbeel explains, it means that some day in the not-all-that-distant-future, a...

Produce is grown across somewhere between 250 and 300 million square feet of commercial greenhouse space in the U.S.. That's a whole lot of crops that need to be monitored to make sure they are watered, properly lit and healthy. Thankfully, iUnu (pronounced "yoo-noo") is here to help. The company makes Luna, a robot that scurries around on rails mounted to the ceilings of greenhouses. Using a variety of cameras, sensors and computer vision, Luna helps greenhouse growers better understand...

Some have called it the Internet of Cows, but what Connecterra it is so much more. Using a combination of sensors and deep learning, Connecterra's "Ida" is helping dairy farmers better understand their herd through data for improved animal welfare and productivity. Get ready for a fascinating discussion about dairy and deep learning as we chat with Connecterra CEO, Yasi Kokhar.Don't call Connecterra a Fitbit for cows. The Amsterdam-based company's "Ida" product is actually a complex...

It almost sounds like a side plot for Inception: train artificial intelligence by using Virtual Worlds so they are more effective in the real world. But forget any spinning top or ambiguous endings, this new technology and approach to improving AI is very real and this week, we're chatting with one of the people behind it. Daeil Kim is the Founder and CEO of AI Reverie. Hear all about this brave new world and even how it can improve agriculture and the produce supply chain.

Briggo Founder and CTO, Chas Studor stops The Spoon: Automat to talk about the ten year road it took his company to build a better coffee-crafting robot. Though the company builds the autonomous Coffee Haus for high-traffic areas like airports and campuses, Studor considers Briggo a specialty coffee company first. Listen in as Studor explains the complications of building a robot that can measure, mix and froth the perfect cup of coffee -- and then move it at 5 feet per second without...

A new technology from Nestlé could automatically give him less sugar when he's enjoying treats. The company introduced the Milkybar Wowsome this week, which has 30 percent less sugar than comparable bars. Don't panic, candy lovers! The Wowsome, Nestlé promises, will still taste just as good as the classic Milkybars.

A new startup called Mimica is trying to change that by developing food freshness sensors that anyone can understand. Called Mimica Touch, their small labels are filled with gelatine which is calibrated with a mathematical model to have the same shelf life as a particular product. As they deteriorate, the label's once-smooth surface becomes bumpy to the touch, providing a very hands-on way for consumers to determine if their milk is expired or not without having to use the sniff test.

So you think you're on the coffee cutting edge, do you? Whether cold brewed, nitrogen-infused, poured-over or robot-crafted, if it's a new craft coffee trend, you've tried it. But have you roasted your own beans? Don't feel so bad. Most people haven't. Now, however, may be your chance. That's because now the Kelvin, a new app-powered home coffee roaster, just launched today on Kickstarter.

Just a little more than a year ago, home appliance maker Electrolux acquired sous vide startup Anova. Yesterday, we got to see some of the fruits of that acquisition as Electrolux announced it was using the Anova team to help launch the Pure i9 robotic vacuum.

There is a recurring bit in Star Trek: The Next Generation where Capt. Picard orders "Tea. Early Grey. Hot." and the ship's computer magically makes one appear. Though the all-knowing, all-doing computer of the Enterprise served as the inspiration for Amazon's Alexa, right now, her food producing skills are still a bit slim. Orderscape, a young B2B startup, is looking to change that by creating a voice ordering software layer that uses smart speakers like Alexa to let people order from...

For my money, paper is still the best way to take notes. But if you're a chef concocting your next big creation, the kitchen is a dangerous place for paper. Water splashes or grease smudges can turn notes into illegible junk. Bookblock is set to change all that with the new Stone notebook, the pages of which, the company says, are resistant to both water and grease. So chefs can jot down notes about recipes or whatever without fearing that an errant spill or splash will ruin all their work.

We all know that we should be eating insects. After all, bugs are a dietary staple for billions of people around the globe, and they have a significantly lower environmental footprint than meat. But Americans are still having a tricky time getting over the "ick" factor that comes with munching on crawling critters.

Knorr, the powdered soup and seasoning brand owned by Unilever, has developed an AI-powered tool which scans your Instagram feed and then recommends recipes based on your photos. Dubbed Eat Your Feed, the tool uses visual recognition technology to match your food snaps with recipes from Knorr's database.

Meal kit delivery company, HelloFresh, announced today that it has acquired Green Chef, which offers certified organic meal kits. The move will help diversify HelloFresh's meal catalog with organic, vegan and gluten-free menus.

If you've worked in the front of house of a restaurant, chances are you at one point did ketchup bottle rotation. This task consists of emptying out one ketchup bottle on top of and into another, which somehow prevents them from exploding. But this server sidework could soon disappear if a new Kickstarter project catches on.