エピソード

  • Where Are Grocery Stores With AI Adoption in 2026?

    Where Are Grocery Stores With AI Adoption in 2026?
    2026/03/25
    Mike is joined by Matthew Schwarz, CEO of Afresh, who discusses the company’s expansion from fresh produce to an all-in-one AI solution for the entire grocery store. Matt explains how the company's AI tech has prevented 200 million pounds of food waste annually and explores the rise of agentic AI, the balance between automation and humans, and more. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    30 分
  • Why The Future of Food Testing May Be in Your Brainwaves

    Why The Future of Food Testing May Be in Your Brainwaves
    2026/03/13
    In this episode of The Spoon Podcast, Michael Wolf talks with Mario Ubiali, founder and CEO of neuroscience company THIMUS, about how brainwave data and AI could reshape how food companies develop new products. Ubiali explains how his company uses wearable EEG technology to measure consumers’ neurological responses to food, capturing signals around liking, familiarity, and emotional engagement that traditional surveys often miss. The conversation explores why consumers frequently say one thing but feel another when tasting food, how neuroscience can reveal those hidden reactions, and why combining brain data with AI could create a new generation of predictive tools for food and beverage innovation. You can find more about THIMUS at their website, https://thimus.com/ Learn more about your ad choices. Visit megaphone.fm/adchoices
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    46 分
  • Are Home Kitchen Marketplaces the Future or a Risk to Consumers?

    Are Home Kitchen Marketplaces the Future or a Risk to Consumers?
    2026/02/19
    In this episode, Mike sits down with friend, food systems thinker and The Food Corridor founder Ashley Colpaart to talk about the rise of Microenterprise Home Kitchen Operations (MEHKOs) and what they mean for the future of food entrepreneurship. Ashley shares why she believes lawmakers are trying to avoid an “Uberfication moment,” and why she thinks shared commercial kitchens remain a critical access point for food founders. Drawing on her own origin story growing up in a family hot sauce business that couldn’t scale without infrastructure, Ashley explains why she became interested in shared kitchens as her professional focus and explains how it led her to build her company. You can read Ashley's recent essay on MEHKO movement here on her blog: https://www.thefoodcorridor.com/blog/mehkos-2026-2/ Learn more about your ad choices. Visit megaphone.fm/adchoices
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    42 分
  • From Wallaby Milk to AI: Nora Khaldi on Decoding Nature’s Molecular Code

    From Wallaby Milk to AI: Nora Khaldi on Decoding Nature’s Molecular Code
    2026/02/12
    In this episode, Mike sits down with Dr. Nora Khaldi, founder and CEO of Nuritas, to explore how a postdoctoral epiphany about wallaby milk led her to build one of the first AI-powered molecular discovery platforms in food. They discuss how Nuritas uses AI to uncover, validate, and scale molecules into clinically validated ingredients, why ingredient discovery has historically taken decades, and what she's learned over the past decade building Nuritas. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    40 分
  • So You Wanna Know When You're Going to Die? Download This App

    So You Wanna Know When You're Going to Die? Download This App
    2026/02/05
    In this conversation, Mike interviews Brent Franson, CEO of Death Clock, a company that uses AI to predict when you're going to die (aka life expectancy) based on health data. Brent and Mike discuss the origins of Death Clock, the importance of preventative health, and the role of consumer responsibility in managing health. Brent shares insights on the demand for longevity solutions, his entrepreneurial journey, and the potential for health tech to democratize access to quality healthcare. The conversation also touches on the challenges and opportunities in the longevity movement, including the impact of big tech companies. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    22 分
  • What Should Impossible Foods Do Now?

    What Should Impossible Foods Do Now?
    2026/02/04
    In this episode, Mike sits down with Rachel Konrad, former head of communications at Impossible Foods and now a lecturer at Stanford Graduate School of Business, to talk about the state of alternative protein and where Impossible lost its way. Drawing on her experience as the company's first communications hire, Konrad argues that Impossible’s biggest mistake wasn’t market headwinds but a strategic shift away from its original biotech ambition toward a conventional CPG playbook. Mike and Rachel discuss founder vision, venture capital incentives, and the missed opportunity to license core technology to major food brands. They also discuss what a real turnaround would require if Impossible hopes to reclaim its original mission and relevance in the future of food Learn more about your ad choices. Visit megaphone.fm/adchoices
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    34 分
  • Writing The Cookbook for Cultivated Meat With Alex Shirazi

    Writing The Cookbook for Cultivated Meat With Alex Shirazi
    2026/02/03
    In this episode, Mike sits down with Alex Shirazi, a food technologist, conference organizer, and longtime observer of the cultivated meat industry, to talk about his latest project, A Scientist’s Cookbook. Shirazi explains why he chose to launch a cookbook via Kickstarter as cultivated meat products inch closer to market. They discuss writing a cookbook for products that aren't yet widely available, the cooling of investment in the sector, hybrid products as a bridge to scale, and the political pushback against alternative proteins. Alex also talks about the origin story and the future of the Cultured Meat Symposium. You can find and support Alex's Kickstarter for The Scientists's Cookbook here: https://www.kickstarter.com/projects/hotdogfyi/a-scientists-cookbook/description Learn more about your ad choices. Visit megaphone.fm/adchoices
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    24 分
  • Restoring Fiber's Lost Signal in Modern Food

    Restoring Fiber's Lost Signal in Modern Food
    2026/02/02
    Michael Wolf sits down with Matt Barnard and Matt Amicucci, PhD, the cofounders behind one.bio and its newly launched consumer brand GoodVice, to discuss why they believe the modern food system is broken and why it starts with fiber. The conversation examines the science of dietary fiber as a biological signal and how decades of food processing have stripped those signals. They talk about why most fiber on the market today either doesn’t work or creates trade-offs consumers won’t tolerate. Barnard and Amicucci explain their new consumer line, GoodVice, which they view as a reference product, why GLP-1 drugs have accelerated awareness of fiber deficiency, and how restoring whole-food signals to everyday products could change the future of metabolic and gut health without requiring discipline, restriction, or sacrifice. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    37 分