Food Tech and Incubators Are All The Rage

Food Tech and Incubators Are All The Rage
  • Food technology is creating a space for more brands and restaurants to become innovative in how they meet consumer demand.

  • Being innovative means being able to understand your consumers’ needs and providing a unique solution.

Food technology has had one of the largest impacts on the foodservice industry since social media.

In this episode, Host Bill Bender unpacks with the panelists what exactly innovation in the foodservice industry means and how it can either improve or hamper the growth of the industry.

Is this a fad or a complete shift in the model of how food innovation will occur in the future? Take a listen for more insights on how technology is innovating how we meet consumers’ needs.


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Homaro Cantu: A Driving Force of Innovation in the Culinary World

Homaro Cantu: A Driving Force of Innovation in the Culinary World

Editor’s Note: Despite the sudden unfortunate events, Foodable has decided to move forward in sharing this Homaro Cantu piece with you. Foodable’s Chicago contributor, Suzanne Deveney, sat down with Cantu in March for this interview, in which he tells his story. Those who knew him were aware of his creative genius. Cantu’s innovative spirit will forever live on in the culinary world, and our thoughts are with his friends and family during this difficult time.

 

By Suzanne Deveney, Foodable Contributor

Search the web for Chef Homaro Cantu, and the word “inventor” appears first under his photo. A bit unusual for a world-renowned chef, but after speaking with Cantu, it actually makes perfect sense.

Cantu was perhaps most recognized as the Executive Chef and creative force behind Chicago’s highly acclaimed restaurant, Moto. Drawing on his science and food background, Cantu introduced the concept of molecular gastronomy to diners, providing a multi-sensory dining experience unlike anything they had before. 

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