Blue Apron, which is based in New York City and sends weekly recipes and ingredients for people to cook at home, has benefited from a trifecta of marketplace trends: People are increasingly interested in eating “clean,” in more sophisticated home cooking techniques, and in on-demand everything. Blue Apronmeals range from the exotic—za’atar-spiced steaks with rutabaga-barberry tabbouleh andlabneh cheese—to the basic—BBQ sloppy joes with green bean and tomato salad.
Happy Thanksgiving! As you enjoy turkey think of another growing form of protein.
The world’s largest open ocean farm in Panama started in 2007. The goal is to raise cobia in a stress free, low density and high-oxygen environment. The company says it “results in healthier fish that is naturally high in protein and very rich in Omega 3 (DHA & EPA), with levels almost 2X as high as farmed Atlantic salmon.”
The video below was from 2014
Today, you can download their virtual reality app and see the rapid progress they have made since
Thanks to Jason Blessing for pointing me to Zume Pizza
“Co-founded by Alex Garden, the former president of Zynga Studios, and Julia Collins, who comes from a restaurant background,Zume Pizza employs a mix of robots and humans to prepare and bake its pies.
“We have what we call a co-bot environment, so humans and robots working collaboratively,” says Collins. “Robots do everything from dispensing sauce, to spreading sauce, to placing pizzas in the oven.
Each pie is baked in the delivery van, which means “you get something that is pizzeria fresh, hot and sizzling,” says Garden. It’s an important detail; as cool — and cost-saving — as Zume’s robots are, taste matters most.”
“An ambitious, almost fantastical, manifestation of agricultural technology is expected to come to fruition this fall. From the remains of an abandoned steel mill in Newark, New Jersey, the creators of AeroFarms are building what they say will be the largest vertical farm, producing two million pounds of leafy greens a year.
Whether it even qualifies as a “farm” is a matter of taste. The greens will be manufactured using a technology called aeroponics, a technique in which crops are grown in vertical stacks of plant beds, without soil, sunlight or water.”
The food and beverage industry is remarkably concentrated, with top companies wielding multiple, sometimes dozens, of brands to capture over 70% market share in the US market in key segments like beer, soda, chocolate, and cereal.
With increased global focus on health and natural eating, smaller food companies have grown in recent years — a Boston Consulting Group report found that CPG companies with less than $5B in sales gained 2.7 points of market share since 2011 — representing $18.1B in aggregate sales growth. BCG also noted that in 2015 the industry saw its fastest growth rate since 2012.
The company’s lettuce robot — which scans a field using computer vision and douses just the weeds with deadly fertilizer — seems to be gaining traction in the market. Heraud says that 5 percent of the lettuce produced in the U.S. has been grown in California and Arizona using Blue River lettuce robots. “If you’ve eaten lettuce over the last few months, odds are the lettuce has been scanned by the lettucebot,” says Heraud.
The lettuce bot, which is in its fourth generation, can boost the yield of farms by 10% and can reduce operation costs by replacing human labor. Manually spraying and pulling weeds on a lettuce farms is a difficult job.
Callahan, a celebrity caterer credited by Martha Stewart with inventing the bite-sized slider, bought his first 3-D plastics printer two years ago to wow guests at a holiday party. Today, he has his sights trained on printing the food itself. He imagined drumsticks with edible bones; could they be made of celery? Blue cheese? Hot sauce? Callahan already makes an edible cracker spoon to use with caviar, but he envisions an entire line of cutlery, plates and menus that could be printed and consumed at parties. He sees mini-milk cartons made of chocolate and Asian-style takeout boxes formed from wontons.
A self-driving John Deere tractor rumbles through Ian Pigott’s 2,000-acre farm every week or so to spray fertilizer, guided by satellite imagery and each plot’s harvesting history. The 11-ton behemoth, loaded with so many screens it looks like an airplane cockpit, relays the nutrient information to the farmer’s computer system. With weather forecasts and data on pesticide use, soil readings, and plant tissue tests pulled by various pieces of software, Pigott can keep tabs on the farm down to the square meter in real time without ever leaving his carpeted office.
“This is becoming more standard,” says Pigott, who grows a rotation of wheat, oilseed, oats, and barley on his farm in the rolling Hertfordshire countryside an hour north of London.
Roughly a billion cicadas will soon take over parts of Ohio, West Virginia, Virginia, Pennsylvania, Maryland and New York, filling the air with their raucous mating call.
The invasion only lasts six weeks. Once the baby cicadas, also called nymphs, have hatched from their eggs in the trees, they’ll fall to the ground and burrow into the soil, not emerging for another 17 years. Underground they survive off moisture from tree roots. Cicadas don’t eat solid food.
The adult cicadas are a gluten-free, low-fat, low-carb source of protein. They’re a favorite treat of dogs and cats.
The Rising Creek Bakery in Mount Morris, Pennsylvania, is making special cookies and custard to mark the 17-year occasion. Bakers freeze cicadas, remove their wings and coat them in sugar before placing them on top of a chocolate chip cookie or custard with caramel sauce, CBS Pittsburgh reported.