How food and cooking will change in the future (video)

If you’ve been following The Spoon since the start of 2015, you might remember that our flagship event that started it all was the Smart Kitchen Summit. Dedicated to the quiet revolution happening in the consumer kitchen, SKS became the event to examine the technological disruption shaking up business models and changing the way we buy, cook and eat our food forever.

So it was only fitting that our keynote panel at the inaugural CES Food Tech conference would be “Cooking 2030: How Food and Cooking Will Change in the Future,” featuring some of the leading companies in the food and beverage industries. kitchen and appliances. The roundtable was moderated by Michael Wolf, CEO and Founder of The Spoon, and included Khalid Aboujassoum, Founder and CEO of Else Labs, Dochul Choi, Senior Vice President of Samsung, Robin Liss, CEO of Suvie and Kai Schaeffner, Director from Vorwerk (Thermomix).

The panel explained where and how cooking, storing and even buying food has changed over the past few years; with more transparency and information about the foods we eat, recipe digitization, guided cooking features, and a whole new wave of kitchen appliances that can change the entire layout and function of the consumer’s kitchen.

“The Kitchen 2030” panel can be viewed in full below – leave a comment with your predictions for the next decade of connected kitchen innovation.

Comments are closed.