Food, tech, disruptions

Disruptions: Silicon Valley's Next Stop: The Kitchen - NYTimes.com: ". . . .“The food system is bizarre and ineffectual and completely lacking in innovation,” said Josh Tetrick, founder and chief executive of Hampton Creek Foods, which makes imitation egg products using plants. Creating a successful food company requires a lot more than just a good idea. There are government rules and regulations and competition from entrenched conglomerates with vast distribution systems. These obstacles will not be easily overcome. But these start-ups are trying to do that by behaving like the most successful tech outfits that have gone from ideas to multibillion dollar businesses. Some have programmers writing code to test out snacks and determine the types of ingredients that can go together. Some approach management in the same way start-ups run their operations, using a process called Agile methodology, in which project managers work in very small teams with programmers and have software development practices like Scrum that are intended to move and build products very quickly. Essentially, they are organizing the development of food products in much the same way that tech start-ups organize code. . . ." (read more at link above)

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