Plant-Based Robot Chef SavorEat Launches in the U.S. at the University of Denver

Vizman and co-founder Oded Shoseyov chose to debut SavorEat in Denver because of the city's progressive advancements in technology and its high proportion of flexitarian eaters. Specifically, DU was chosen for its renowned engineering school and because students are often the early adopters of such innovations.

Near this popular food stall, SavorEat has mounted two tablets that allow students to customize their orders. Quantities of fat and protein, which is derived from peas and chickpeas, can be tailored to preferences.The sporty option contains 14 percent of one's daily value of fat and 22 percent of protein, whereas the chef option has 20 and 16 percent, respectively. Customers then select the grill settings, choosing between juicy or well done.

“I missed variety, so I want to create a variety,” explains Vizman, who was inspired to develop SavorEat nine years ago when a very severe medical situation limited her to a strict diet. At the time, she was a chemical engineer within the health-care industry and was very familiar with nutritional labels. But even then, Vizman admits, she struggled to understand what she could and couldn’t eat.

“Developing this type of [complex] machine takes a lot of time. We've got a lot of feedback from customers. It was, up to now, customers in Israel — high-tech companies, conventions, restaurants. We have tried all kinds of dining rooms in different places,” comments Sultan.

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