Innovation in Food Technology

I think a very visible observation at this year's Restaurant Show was logical tech instead of theoretical. There was less "glimpses into the future" and more "proof of concept." Here's one of those in action: For two and a half years, Wingstop has worked on a new Smart Kitchen that forecasts demand in 15-minute increments, telling the store how many wings to drop. The system takes into account more than 300 variables tailored to each unit, like weather, sales trends, and sports. It also features digital touch-screen displays at every work station instead of paper chits and an order-ready screen at the front so consumers can keep up with their order. Another feature: there are now sticker print outs that identify what flavors are in each package. At restaurants where the technology has been installed, wait times have been cut in half to about 10 minutes, and there have been notable improvements in guest satisfaction, accuracy, consistency, and employee turnover. In the delivery channel, Wingstop has been able to show up in under 30 minutes. Why is this important? Shorter wait times allow the brand to become a greater consideration. Instead of serving as a destination—with an average frequency of just three times per quarter and once a month—the quicker service could entice guests to visit more often, especially during on-the-go periods like the afternoon daypart. The Wingstop Smart Kitchen is in 400 restaurants and the chain hopes to complete the rollout by the end of the year. Again, real-time innovation in the back of the house. That seems to be the battleground right now. More here: https://lnkd.in/eMHMUkmZ

Imagine precisely tracking your diet, not just by guessing or scanning barcodes, but by analyzing every bite you take. Researchers in Canada are using AI to revolutionize how we measure food intake, offering a more accurate way to manage nutrition. Traditional diet tracking methods—like food journals and smartphone apps—often fall short of providing accurate insights into what we consume. But what if you could measure exactly what’s on your plate, down to the last spoonful, and know precisely what ends up in your body? Researchers at the University of Waterloo in Canada are developing an AI system that analyzes food bite-by-bite to help you better understand your dietary habits. This cutting-edge technology could redefine how we think about nutrition, making it easier to achieve a balanced diet. 🍽️ AI-Powered Meal Analysis: Researchers use AI to analyze the volume and shape of food on a spoon, providing a more accurate measure of what’s consumed compared to traditional methods. 📱 Effortless Tracking: Record yourself eating, and the AI does the rest—no more tedious food journaling or barcode scanning. 🎯 Precise Nutritional Insights: The technology aims to eventually calculate calories and nutrients for each bite, offering detailed insights into your diet. 🥄 Innovative Utensil Tracking: The system currently focuses on spoons, with plans to adapt to other utensils like forks and chopsticks for even broader application. 🔍 Addressing Malnutrition: Initially targeted to help the aging population, this AI tool could combat malnutrition by ensuring better dietary management. #AI #Nutrition #FoodTracking #HealthTech #Innovation #DietaryMonitoring #ArtificialIntelligence #HealthyEating #TechForGood #ResearchInnovation 

I was deeply disappointed to see the news that meati™, a mycelium protein company, is preparing to sell its business for $4 million in a “fire sale” process, which is a substantial discount to the roughly $450 million it raised. I first encountered Meati over 5 years ago when I got to taste its breaded chicken sandwich with Tyler Huggins, the company's co-founder, which I thought was the best future protein that I had eaten at that time. I was not the only one who thought that Meati was a premium product in the future protein sector as the company gained market traction with consumers at Whole Foods and other retailers. The reason that Meati ended in a fire sale, which is a similar story to other FoodTech companies, is that they raised too much capital at too high a valuation and failed to execute on their business plan. Although Meati had initial success with its products, it seems that its eyes were bigger than its customers’ stomachs, leading it to overbuild its production capabilities far in excess of product demand. In assessing the Meati situation, there are two key business-model questions that need to be discussed: 1)     Should companies pursue B-to-C or B-to-B business models? This is a tough question and the answer will differ for each company. However, I think many companies underestimate how challenging it is to take a new product to market, likely because of the initial success achieved by Beyond Meat and Impossible Foods following their launches at grocery stores at the beginning of this decade. 2)     Should companies build their own production capabilities or outsource production to a CMO or CDMO? Many companies believe that there is value to proprietary production, rather than outsourcing, due to cost or complexity. However, today, capital efficiency seems to be paramount, and figuring how to achieve commercial scale using less capital is essential. While many of Meati’s issues can be linked to its overbuild and/or B-to-C strategy, the company also had bad luck in late February, when its lender swept away two-thirds of its cash reserves due to a technical default relating to a breach of financial covenants. This should be a teachable moment for many entrepreneurs who treat debt, typically venture debt, as “free” money. However, the reality is that for companies which are not cash-flow positive, taking on debt can be very dangerous, unless they are 100% sure that their investors will pay off the debt, either when the debt needs to be refinanced or if a default occurs. Meati will not be the last FoodTech company that goes bankrupt in the near term, but hopefully, other companies can learn from its experience and not make the same mistakes. https://lnkd.in/gb7zbFZt #foodtech; #mycelium; #alternativeproteins EcoTech Capital Cy Obert

As an analyst, I was intrigued to read an article about Instacart's innovative "Ask Instacart" feature integrating chatbots and chatgpt, allowing customers to create and refine shopping lists by asking questions like, 'What is a healthy lunch option for my kids?' Ask Instacart then provides potential options based on user's past buying habits and provides recipes and a shopping list once users have selected the option they want to try! This tool not only provides a personalized shopping experience but also offers a gold mine of customer insights that can inform various aspects of a business strategy. Here's what I inferred as an analyst : 1️⃣ Customer Preferences Uncovered: By analyzing the questions and options selected, we can understand what products, recipes, and meal ideas resonate with different customer segments, enabling better product assortment and personalized marketing. 2️⃣ Personalization Opportunities: The tool leverages past buying habits to make recommendations, presenting opportunities to tailor the shopping experience based on individual preferences. 3️⃣ Trend Identification: Tracking the types of questions and preferences expressed through the tool can help identify emerging trends in areas like healthy eating, dietary restrictions, or cuisine preferences, allowing businesses to stay ahead of the curve. 4️⃣ Shopping List Insights: Analyzing the generated shopping lists can reveal common item combinations, complementary products, and opportunities for bundle deals or cross-selling recommendations. 5️⃣ Recipe and Meal Planning: The tool's integration with recipes and meal planning provides valuable insights into customers' cooking habits, preferred ingredients, and meal types, informing content creation and potential partnerships. The "Ask Instacart" tool is a prime example of how innovative technologies can not only enhance the customer experience but also generate valuable data-driven insights that can drive strategic business decisions. A great way to extract meaningful insights from such data sources and translate them into actionable strategies that create value for customers and businesses alike. Article to refer : https://lnkd.in/gAW4A2db #DataAnalytics #CustomerInsights #Innovation #ECommerce #GroceryRetail

The future of our food system sustainability is being developed at the convergence of biology, human innovation, artificial intelligence - and hundreds of millions of bugs! Nature's most efficient protein factories have been hiding in plain sight. While we've been debating sustainable food futures, black soldier flies have been quietly demonstrating how to create abundance from what we've overlooked. I visited the Innovafeed facility in Nesle, France with Mathilde Barge to explore how AI is helping reshape our core food systems. Innovafeed has built something remarkable: a system where these flies - with metabolism 25x more efficient than cattle - transform agricultural by-products into high-quality protein and oils. These ingredients replace resource-intensive fishmeal and fish oil in aquaculture and animal feed, addressing our protein challenge without requiring additional farmland, driving deforestation, or depleting oceans. AI systems continuously analyze millions of data points across their facility, predicting growth patterns and optimizing conditions in real-time. It's running today and producing nutrition with 80% less carbon impact than conventional methods. When we talk about sustainability, we often frame it as a sacrifice. This approach reveals the opposite: abundance through smarter systems. Using technology not to extract more from our world, but to create regenerative loops where outputs become inputs. And it's proof that transformative AI doesn't only emerge from Silicon Valley, but often in unexpected sectors like agriculture where practical problems demand inventive solutions. The technologies pioneered in these unlikely places - where insects meet algorithms - will ultimately reshape how we feed our planet. The future belongs to those who see possibility in what others have overlooked. My gratitude to CEO Clément Ray for the warm welcome at the factory and to Nadège AUDIFFREN and Enzo Ballestra, for making this insightful visit possible! #CircularEconomy #FoodSystems #SustainableInnovation #AI #FutureFarming The Patrick J. McGovern Foundation

The acquisition of Blue Apron by Wonder Group is a pivotal moment in the ready-meal and food delivery industry. The convergence of technology and culinary arts, as demonstrated by both Blue Apron and Wonder Group, and the quick commerce industry (e.g., Uber Eats, Getir, JustEatTakeaway, Delivery Hero) are shaping the future trajectory of how consumers engage with food, from preparation to consumption. From my perspective, this deal is emblematic of the evolving consumer needs and the ongoing trend toward convenience, customization, and experiential dining. ++ 🔎 Key Highlights of this Acquisition and the Industry Trends ++ 1. Consumer Preferences are Evolving: Consumers are continuously looking for convenient and high-quality meal solutions. The surge in meal kit subscriptions and ready-to-cook services indicates a shifting preference toward at-home dining experiences that blend convenience with gourmet experiences. 2. Market Consolidation and Synergy: With Wonder Group acquiring Blue Apron, consolidating entities with complementary assets and capabilities can result in an enhanced value proposition and diversified product offerings. The synergy created can boost operational efficiency and foster innovation. 3. Digital Integration and Customization:  Integrating digital platforms and applications will continue to play a crucial role in personalizing consumer experiences. The envisioned “super app for mealtime” by Marc Lore can act as a catalyst in customizing mealtime experiences and enhancing consumer engagement. 4. Sustainability Concerns: The industry is also experiencing a heightened focus on sustainability and environmental concerns. Future innovations would likely emphasize eco-friendly packaging, sustainable sourcing, and waste reduction, aligning with global consumers' increasing awareness and preferences for sustainable products. ++ 🔭 Future Trends We Should Observe ++ 1. Experiential Dining: I've been talking about experiences a lot and the focus on creating more immersive and enriched dining experiences will intensify, with brands leveraging technology and culinary innovations to offer unique and memorable food experiences. 2. Holistic Wellness: Consumers' inclination towards healthier and more nutritious food options will drive brands to innovate and diversify their product portfolios, focusing more on wellness and holistic health. 3. Hyper-Personalization: Advanced technologies like AI and data analytics will facilitate hyper-personalization in food choices, dietary plans, and customer service, allowing brands to cater to consumers' nuanced preferences and dietary needs. 4. Multi-Channel Presence: Brands will strive to expand their presence across multiple channels, integrating online and offline experiences to meet consumers where they are. Omni-channel strategies will be paramount for brands to stay relevant and competitive. Follow #ecommert to track insights about #ecommerce #strategy and #sales #management.

7 million people suffer from bowel diseases. MIT's new smart pill could change all their lives. Anyone who's experienced a colonoscopy knows how invasive and uncomfortable gut disease diagnosis can be. But imagine swallowing a tiny pill that contains engineered bacteria acting as living sensors - transforming your gut into a wireless monitoring system! This allows it to: - Detect inflammation markers in real-time - Send updates directly to your smartphone - Make continuous monitoring possible The science behind it is fascinating: When these bacteria detect specific markers (like nitric oxide), they produce light. The pill's electronics then convert this light into wireless signals - which helps you monitor your gut in real-tim! As Timothy Lu from MIT says, "the inner workings of the human gut are still one of the final frontiers of science." This isn't just another health gadget. It's a glimpse into healthcare's future where: - Diagnosis becomes less invasive - Monitoring becomes continuous - Treatment becomes more precise - Patients gain more control Having built health tech solutions for years, I can tell you - this is exactly the kind of innovation we need. One that makes healthcare both more effective and more human. Successful trials in pigs show we're getting closer to making this a reality for millions of patients. This is why I love health tech - when biology meets technology, we don't just solve problems. We transform lives. #MIT #innovations #healthtech

Consumer Brand and Innovation Leaders, Earlier this week I attended Chicago Innovation's Taste of Innovation. In addition to sampling delicious eats from Chicago restauranteurs and brands, I heard from a diverse panel of chef's and Food biz experts on where the industry is headed. 🔮 But it wasn't a rehashing of food trends we all know about. I found it helpful to hear reframes of the dynamics/trends we've already been watching. 🌟 𝗚𝗟𝗣-𝟭'𝘀: There's broad industry agreement they're here to stay, so how can CPGs adapt, beyond creating "GLP-friendly" products? I was intrigued by one panelist's perspective that these drugs represent the merging of food and healthcare: "Personalized, performance based eating" (paraphrased). Ways menus and brands can adapt: ➡️ Prioritizing nutrient-dense ingredients/foods ➡️ More focus on small plates/mini meals ➡️Treating nutritionists as the HCPs they are in making medical decisions ➡️ Educating on the importance of maintaining muscle mass 🌟𝗔𝗹𝗰𝗼𝗵𝗼𝗹-𝗙𝗿𝗲𝗲: yes, it's a huge and enduring trend, but social drinking remains a prevalent behavior, especially among consumers <40. The need for on-premise and CPG alcohol innovation isn't going away. ➡️IMHO, a positive byproduct of the Mocktail trend is we can now look at Cocktails as if not "healthy", carriers for real fruits, herbs, interesting spices, etc. which bring a health halo. ➡️We've already seen innovation from both big Bev alc companies entering No ABV, and CPG drink companies entering DIY cocktails/mocktails. But there's still a TON of upside across many CPG categories, from pack formats to flavor profiles to collaborations. FUN stuff. 🌟𝗔𝗜 𝗮𝗻𝗱 𝗣𝗲𝗿𝘀𝗼𝗻𝗮𝗹𝗶𝘇𝗲𝗱 𝗗𝗶𝗲𝘁𝘀: As wearable trackers/diagnostics (Oura rings, glucose monitors etc) and microbiome testing become more prevalent, CPG /foodservice leaders can paint themselves as "functional chefs," harnessing data to address individual customer needs. ➡️We know food is medicine, so how can it be positioned to boost individual performance in whatever context that might be? Think focus at work, endurance for athletics, or even creativity for the arts or recreation. 🌟𝗙𝗼𝗼𝗱 𝗪𝗮𝘀𝘁𝗲 𝗮𝗻𝗱 𝗘𝗮𝘁𝗶𝗻𝗴 𝗟𝗼𝗰𝗮𝗹: It's no secret that restaurants, retailers and food companies face food waste challenges, but it was eye-opening to learn that ~30% of waste happens upstream in the food system--pre-consumer. Ways to offset this: ➡️Understanding food sources and buying local (less transport = less waste) ➡️Smaller menus curated with seasonal offerings and specialties featuring regionally/locally accessible ingredients. There's a reason Natural Grocery is faring better than Mainstream Grocery in our Tariff-ridden times! ➡️Shopping: make more frequent trips to smaller footprint stores with stronger fresh assortments vs huge stock-up trips that increase likelihood of waste What do you think? I'd love to hear your thoughts and builds! #foodindustry #insights #trends

Today’s thought: Innovation never stops—it evolves! I love seeing stories from companies I chose to highlight in my book The Experience Mindset continue to unfold. I highlighted Chipotle for its forward-thinking approach to using technology to improve both employee and customer experiences. At the time, Chipotle launched the "Cultivate Next" fund and opened an innovation center where it developed a robot named Chippy to help make their tortilla chips more efficiently to keep up with demand. When launched this showcased how automation can be used to reduce repetitive tasks and free up employees to focus on more meaningful work. Well, they are at it again. This time, they’ve unveiled “Autocado,” a robot designed to halve, core, and prep avocados for guacamole. With Autocado, Chipotle is pushing the boundaries of innovation even further, cutting down the time it takes to prepare guacamole from 50 minutes to just seconds. By reducing the manual effort required to prepare avocados, Chipotle empowers its employees while simultaneously speeding up the preparation process for customers and improving CX. It’s a perfect example of how constant improvement and innovation can push the envelope on what is possible. As discussed in the book, enhancing both EX and CX simultaneously is the key to sustained growth, and Chipotle continues to invest to find ways to do that even more. How is your company using technology to support both your employees and customers in new and innovative ways? #customerexperience #employeeexperience #CX #Growthmindset #innovation Chipotle Mexican Grill #technologyforgood

This startup makes protein from thin air 💨 (and could soon hit the US market) Finnish foodtech company Solar Foods is revolutionizing protein production with a groundbreaking approach. 🥩 The Challenge: ↳ Traditional animal protein requires vast resources to produce & come with various health & environmental concerns ↳ Plant proteins often lack complete amino acid profiles, compromising on taste or nutritional value 🌪️ The Innovation: ↳ Solein: a protein grown through fermentation using just air and electricity ↳ 78% protein content with all nine essential amino acids, iron & vitamin B12 ↳ Production independent of weather, climate, land use, and large-scale water consumption 🎯 How It Works: 1) Takes a single microbe found in nature 2) Grows it through fermentation using air and renewable electricity 3) Processes into versatile protein powder 4) Incorporates into various food products with minimal taste impact 5) First product: Solein Protein Bites with peanut butter and hazelnuts 🌿 The Impact: ↳ One of the most sustainable proteins in the world ↳ 100% animal-free, gluten-free, non-GMO, and contains no cholesterol or soy ↳ Suitable for multiple dietary needs with exceptional nutritional profile From land-intensive agriculture… ...to growing protein from thin air. "We have entered a new era of protein" - Juan Manuel Benítez-García, CCO 📥 Like this post? Follow me for more insights on NatureTech and Nature Finance