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The Spoon Podcast

The Spoon Podcast

De: The Spoon
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Join host Michael Wolf as he explores the world of food, ag and how innovation is changing what we eat.2024 The Spoon All Rights Reserved Arte Ciencia Higiene y Vida Saludable
Episodios
  • Talking About Nature's Trickster Protein With Ali Wing

    Talking About Nature's Trickster Protein With Ali Wing
    Apr 2 2026
    In this episode of The Spoon Podcast, Mike catches up with Oobli CEO Ali Wing to discuss what Wing calls "nature's trickster protein", the sweet proteins they develop for products like ice teas and chocolate bars. Wing talks about how the company is positioning its sweet protein technology at the center of two major shifts reshaping the food industry: the rise of GLP-1-driven dietary behavior and the growing demand for protein-forward, lower-sugar products. She also explains why the company has shifted from consumer-facing products like teas and chocolate to a B2B ingredient platform, and how partnerships with companies like Ingredion and Mars are helping drive scale. The conversation also explores the future of sweetening systems, the role of fermentation in food innovation, and why the industry may be entering a new era of large-scale product reformulation. Learn more about your ad choices. Visit megaphone.fm/adchoices
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    34 m
  • Where Are Grocery Stores With AI Adoption in 2026?

    Where Are Grocery Stores With AI Adoption in 2026?
    Mar 25 2026
    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 m
  • Why The Future of Food Testing May Be in Your Brainwaves

    Why The Future of Food Testing May Be in Your Brainwaves
    Mar 13 2026
    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 m
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