HeyJaredJasper is hungry
Thoughts on food innovation from someone who can't stop thinking about it. Concepts, trends, conversations with people who are way smarter than me about the future of what we eat.
- Indexed issues, last 90 days
- 7
- Latest publication
- Sep 30, 2026
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- Earliest in this view
- Jul 5, 2026
Latest issues
September roundup: 15 patent applications worth watching (opens the original)
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Every Friday, I publish a deep dive into food-related patent applications on LinkedIn. This is the monthly roundup: all 15 patents from September 2026, reorganized by theme so you can scan the ones relevant to you.Next-gen proteins & ingredientsKWS Group, a seed company, wants whiter pea protein without bleach (EP4799487). Pea isolate colour swings batch to batch. Two fixes, alone or combined: wash the extracted protein at pH 4.5, where the protein drops out and the colour stays behind, or put t
Wonder wants dinner on autopilot (opens the original)
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Happy Monday. Every few weeks, I’ll send a few things I’ve read, heard, or liked and would bring up over coffee with friends in food and innovation. Here’s my first batch.Which parts of dinner does Wonder need to own? This piece brought me back to Wonder, Marc Lore’s company that runs 20 to 30 restaurant brands out of one small kitchen. Lore’s ambition is a system that plans, makes, and delivers personalized meals autonomously. So far, Wonder has bought pieces of it: Grubhub for delivery, Sweetg
Book review: Mise 02. The Restaurant Issue. (opens the original)
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I read Mise 02: The Restaurant Issue by Mike Lee. Four fictional (but plausible) versions of 2040 for the restaurant industry. And just like Mise 01 two years ago, it’s really enjoyable, and you learn a thing or two, which is a rare combo for a book that is essentially about food systems. I am going to spoil bits of it below, but, believe me, it is still worth reading after my spoilers.<a class="image-link image2 is-viewable-img" href="https://substackcdn.com/image/fetch/$s_!LYgI!,f_auto,q_auto:
August roundup: 18 patent applications worth watching (opens the original)
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Every Friday, I publish a deep dive into food-related patent applications on LinkedIn. This is the monthly roundup: all 18 patents from August 2026, reorganized by theme so you can scan the ones relevant to you.Next-gen proteins & ingredientsAriake Japan (WO2026163905) is making egg-free mayonnaise from soybeans. Standard mayo is roughly 20% egg and 60% oil. Ariake heats and mills dehulled whole soybeans, fibre and all, into a paste at 15 to 35% solids and uses that in place of the yolk, skippin
July roundup: 18 patent applications worth watching (opens the original)
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Every Friday, I publish a deep dive into food-related patent applications on LinkedIn. This is the monthly roundup: all 18 patents from July 2026, reorganized by theme so you can scan the ones relevant to you.Next-gen proteins & ingredientsLouis Dreyfus Company (WO2026143052) turned pea flour into a one-ingredient egg replacer for baking. Most plant-based egg substitutes blend protein, starch, gums and raising agents. Louis Dreyfus instead extracts pea protein with sodium hexametaphosphate (SHMP
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