The Spoon Podcast

In this episode of The Spoon Podcast, Mike catches up with Mo Abouelsoud, CEO of U The Mind Company, about the emerging intersection of brain health, wellness, and consumer technology.

Abouelsoud explains how his company’s non-invasive brain stimulation devices are designed to help treat neurological conditions while also opening the door to cognitive enhancement, better focus, and long-term brain wellness.

The conversation explores whether brain health could become the next major category in wellness, alongside sleep, metabolism, and fitness, and looks at how new technologies might one day give consumers a more complete picture of how their brains and bodies work together.

You can find out more about U the Mind Company at https://uthemind.company/

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In this episode of The Spoon Podcast, Mike catches up with Will Templeton, co-founder and CTO of Allspice, about how the traditional recipe blog model, laden with ads, pop-ups, and static content, is breaking down as users increasingly “lift” recipes into apps, screenshots, or AI tools.

The conversation explores how Allspice is building a new infrastructure layer for recipes, using structured ingredient data and vector databases to make sense of messy, inconsistent inputs from across the web. They also dig into the role of AI in the future of cooking, from conversational interfaces and guided cooking to the tension creators feel between embracing AI as a tool and fearing it as a threat.

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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.
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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.
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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/
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