Despite the Juicero’s spectacular failure—A $ 400 machine that created freshly squeezed juice for squeeze bags full of juice—There are still companies willing to go for pod-based instant food machines. The last one is the ColdSnap which creates smooth a la carte service and other frozen delicacies if you have another piece of counter space to sacrifice to the life of the pod.
It’s understandable why companies are still trying to get gold with the pod-based instant food approach. Last August, Dr. Keurig Pepper he anticipated his income by 2020 would exceed $ 11 billion and, although with a little more effort, anyone can create a cup of coffee at home this far exceeds the quality of what a Keurig machine can produce; consumers love comfort.
But the biggest concern of instant food machines based on pods and bags is not the quality of the food or drinks they produce, but the pods and bags themselves. Machines produce a lot of unnecessary waste, and while coffee pods are usually recyclable or compostable at this time, the manufacturing and recycling process still consumes resources that do not need to be spent just for convenience. half awake in the morning.
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Instead of “fresh” coffee or juice, ColdSnap creates single-serving portions of frozen candies, including soft ice cream, frozen yogurt, iced coffees, smoothies, healthy smoothies, smoothies, and even cocktails anywhere from 60 at 90 seconds. It’s like having a McDonald’s ice cream dispenser and a 7-11 Slurpee machine in your kitchen for your own personal use (true, a very tempting tone), but as sheath-based machines go, ColdSnap demands more real estate in the kitchen than most.
The ColdSnap machine is not only much bigger than a Keurig, but the pods he uses are as big as a can of hard seltzer. They are stable on the platform, which means the cans and ingredients don’t need to be refrigerated, but they will continue to fight the LaCroix and White Claw cans to make room in the pantry.
There’s no pricing information yet, as ColdSnap launches with a limited beta release in the Boston area this summer, but you can expect the machine to be priced at several hundred dollars given its ability to quickly freeze ingredients. in less than two minutes, plus the cost of single-serving pods. Is it worth the cost? Again, the main selling point here is comfort, but for less than $ 100 you can get an ice cream parlor that produces frozen treats in about 20 minutes from the ingredients you already have in the fridge and cupboards. With a little patience, you’ll probably be able to save a lot of money and a recycling bin full of discarded pods.