Know Your Food Entrepreneurs #6: Mint Pattanan + Naphat Chaiparinya from Rootastes

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What do you do on your lunch break, besides eat? Socialize with colleagues, make a pharmacy run, eat chicken salad at your desk between emails? According to a study done by the hiring company OfficeTeam, Americans are increasingly falling into the latter category, with 29% saying they work through their breaks. New food startup Rootastes is hoping to bring a greater sense of community to the workplace through the oft-neglected lunch hour.

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[Event] GAI AgTech Week hits Boston in June, bringing ag technology investment opportunities

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We are excited to be a Media Partner for Global AgInvesting’s 3rd Annual AgTech Week in Boston! The event will be held at the Marriott Long Wharf from June 26-28. There will be 19 panels and presentations including “Accelerating the Speed of AgTech Innovation,” “Funding AgTech – Lessons Learned from Investor Veterans,” and “Examining a Global Opportunity – Delivering AgTech to Emerging Markets.” The Branchfood community will receive a 15% discount off tickets by using the code “ATW17-Branchfood”.

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Boston's Newest Restaurant Website: The Food Lens

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Boston's Newest Restaurant Website: The Food Lens

If you’re a Boston local, or planning a visit to the city, you know that you have no shortage of options when it comes to dining out. But paring down an extensive list of hotspots can be overwhelming, and there aren’t many resources available to find out where to go directly from the mouth of a local. A new website aims to solve this dilemma. If you know the vibe you’re after, or the cuisine, or the neighborhood, or even just the price point, The Food Lens offers to solve your dining dilemma with a few clicks.  

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Announcing: Innovation and the Future of Food Allergies

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Announcing: Innovation and the Future of Food Allergies

Every 3 minutes, a food allergy reaction sends someone to the emergency room– that is more than 200,000 emergency department visits per year. The number of people who have a food allergy is growing, but there is no clear answer as to why. As millions of Americans are diagnosed with food allergies, there is an increasing concern that research has not been keeping up.

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Know Your Food Entrepreneurs #6: Joyce Lee of Nibble

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Know Your Food Entrepreneurs #6: Joyce Lee of Nibble

Snacking is trending. Everywhere you look, people are forgoing the “three square meals” regimen to incorporate more snacks and light meals into their day. But finding the coolest and newest products in the snacking world isn’t easy. Grocery shelves are overflowing with options, and it’s hard to know what to choose, especially, as Joyce Lee would argue, from a taste standpoint. Lee,

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Know Your Food Entrepreneurs #5: Julia Paino of Swoffle

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Know Your Food Entrepreneurs #5: Julia Paino of Swoffle

What pairs well with coffee? Julia Paino, the founder of Swoffle, would tell you it’s the stroopwafel. A stroopwafel, for those who may not be familiar with traditional Dutch snacks, is a cookie made up of two ultra-thin "waffles" sandwiched around a layer of oozy caramel. The cookie softens when placed over (or dunked into) a warm beverage. Julia, who launched Swoffle

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Know Your Food Entrepreneurs #4: Danilo Leao of BovControl

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Know Your Food Entrepreneurs #4: Danilo Leao of BovControl

BovControl, the fast-growing mobile livestock analytics platform, was founded in 2013. But, as co-founder Danilo Leao informed me, its roots go way back. When Danilo was a child on his father’s farm in Brazil, he was already experimenting with the way that data could be used to affect livestock productivity. At 12, he had taken on the duties of “tracking and tracing animals, understanding their activity, and understanding nature.”

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The 5 Tech Advancements That are Boosting Revenue for Restaurants

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The 5 Tech Advancements That are Boosting Revenue for Restaurants

We recently collaborated with our friends at Toast POS by trading blog writers for a day. Read on to see what they have to say about technology in the restaurant industry. When you're done, head over to their blog and check out Branchfood's contribution!

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Upcoming Food & Food Tech Summits & Events!

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Upcoming Food & Food Tech Summits & Events!

Building innovative solutions to food system challenges requires diligent networking and a constant exchange of ideas, and a good summit does both. So, we here at Branchfood have done a bit of the heavy lifting for you and compiled this list of upcoming summits and other events -- all the way up until June!

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The Future of Restaurants

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The Future of Restaurants

The restaurant industry has been adapting to new technology at a rapid pace -- but we hardly notice, and that’s a good thing. New technology is a risky proposition. Sudden shifts can alienate consumers who are not interested in adapting to new ways of doing things. Over time, however, we’ve seen restaurants adapt to technologies that now seem commonplace -- online ordering, crowdsourced reviews, tablet-based POS systems (Toast, Square), and so on.

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Innovations in Food Tech for Health

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Innovations in Food Tech for Health

Here at Branchfood we often think about the future of food and food technology. What will the world look like 10, 15, 20 years from now and how will our food system evolve? From robots making your food to ultra-personalized meal plans based on DNA, it seems as if the future -- that far off, nebulous idea -- will be unrecognizable to the people of today. This topic is of such importance to us that last week, we held a panel at the Boston offices of architectural firm Perkins + Will in order to investigate what the future of food tech for health looks like.

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Know Your Food Entrepreneurs #2: Tania Green of PMS Bites

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Know Your Food Entrepreneurs #2: Tania Green of PMS Bites

Tania Green would always get “horrible PMS symptoms.” Living in the North End, she often turned to the various neighborhood bakeries to satisfy her cravings for “thick, dense, moist baked goods like a brownie or a rich indulgent chocolate cake.” She found, however, that during the time that she experienced PMS symptoms, that she “was not making the right food decisions.”

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