The entrepreneurial spirit has moved from the garage in high-tech to the kitchen in food.

Food is art and science. So, you take something out, you have to work with the recipe to make sure that you're providing delicious food with cleaner labels.

With the growth of both urbanization and globalization, consumers are becoming increasingly disconnected from their food.

We're all different ages, sizes, shapes, genders, and we all have different lifestyles. We're quickly moving to bespoke diets that enable tailored and informed nutritional food choices.

I've bought companies in response to the seismic shifts - the consumer preference for food and health and well-being and a gravitation toward more fresh and natural and organic.

In high-tech like this, you're going to have that happen.