Why Flavors Work Dinner At TED Women

TED Women asked us to run an innovation dinner and lecture that uses our Why Flavors Work software.

Over the course of the dinner, our guests were brought along on an intellectual journey where they ate food prepared by Michelin Star Chef Chris Anderson. Each dish was accompanied by a brief talk about why the food worked from a chemical, cultural and physiological viewpoint.

The dinner was hosted at our sister company CCD Innovation.

What Will Healthcare Look Like in 10 Years?

We collaborated with 250 senior executives in healthcare, IT, mobility, insurance, government and energy at this year's Frost  & Sullivan GIL conference. Each of them brought a small window into the future. We acted as a lens, showing how all of these visions are converging to reinvent home healthcare. How will emerging technology impact your industry?

This work has resulted in a Health Technology startup.

Interview with Joi Ito

Interview with Joi Ito

During a Future Lab earlier this year, we had the opportunity to sit down with Joi Ito, Director of MIT's Media Lab, to brainstorm about the growing intersection between synthetic biology and the internet of things.

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NatGeo Article: Software Creates New Flavors, Some Not for the Squeamish

Special Projects Agency's Jonathan Brill was recently featured in National Geographic for his work on flavor chemistry. The article discusses our Why Flavors Work software is being used to to help cutting edge chefs understand the science of flavor and create novel dishes.

USA Pavilion, 2015 World's Fair

We are proud to developed the winning pitch and experience masterplan for the US Pavilion at the most recent World's Fair, Expo Milano 2015. The project was composed of over 25,000 square feet of exhibits.

Over the course of a year, we worked with a national team of policy experts, technologists, food producers and the State Department to understand and articulate America's Vision for the Future of Food.