Afleveringen
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Emulsifiers are among the most common food additives found in ultra-processed foods (UPFs), a much-discussed category of foods commonly defined as those made using manufactured ingredients. They are often packaged and have a long shelf life. Research examining the impact of diets high in UPFs suggests higher rates of obesity and diseases such as type 2 diabetes, heart disease, and cancer.
However, discussions about labeling these foods as "ultra-processed" have also sparked debates about whether their negative effects are primarily due to their high fat, sugar, and salt content, or whether they stem from the effects of processing itself, particularly the additives they contain.
In this episode, Jaega Wise explores one of the most commonly used additives in UPFsâemulsifiers. She investigates how they work, what they do, their history, associated health concerns, and their potential future developments.
Featuring: Nicola Lando and Ross Brown from the online specialty cooking supplies company Sous Chef; Tim Spector, professor of epidemiology at Kingâs College London and co-founder of the personalized health app Zoe; food historian Annie Gray; John Ruff, Chief Science Advisor at the Institute of Food Technologists; Professor Barry Smith at the University of Londonâs Centre for the Study of the Senses; Professor Anwesha Sarkar, an expert in colloids and surfaces at Leeds Universityâs School of Food Science and Nutrition; and Dr. Benoit Chassaing, a research director at The Institut Pasteur in Paris, who studies microbiota and the health impacts of certain emulsifiers.
Presented by Jaega WiseProduced in Bristol for BBC Audio by Natalie Donovan
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How will Artificial Intelligence (AI) transform the food industry? Experts say it's already having an effect - whether through self-service checkouts or the algorithms that determine which recipes you see online or the way supermarkets are using it to predict the next big food trend.
Jaega Wise heads to the Waitrose Headquarters in Berkshire to find out how their product development team is using AI to inform which ingredients they stock on the shelves. She also talks to the firm Tastewise which makes software that calculates food trends by analysing social media and online menus.
A restaurant in Glasgow is already using embodied AI in the form of robots which serve their customers. Jaega witnesses the robots in action and finds diners are divided over their use. She also talks to consumer affairs journalist Harry Wallop about how supermarkets use our data and the futurist Tracey Follows who gives us her take on what might happen next in the world of AI. Jaega also hears the tipped top food trends for 2025.
Presented by Jaega WiseProduced for BBC Audio in Bristol by Robin Markwell
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Zijn er afleveringen die ontbreken?
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In the year 2000 there were barely any food banks in the UK but today there are nearly three thousand. So what's behind the sharp rise and how did it get to a point where the government says we have "a mass dependence" on food banks?
In this episode Jaega Wise tells the story of the food bank. She hears from those using the Bristol North West food bank. They talk openly about how the food bank helped turn their lives around. She also visits a "social supermarket" in south London where people on benefits are able to shop from donated stock cheaply.
Dr Andy Williams from Cardiff University discusses how the food bank model was imported from the United States where it had its roots in the Great Depression and Emma Revie of the Trussell Trust gives her view on why there has been such a surge in food bank usage.
Jaega also visits Middlesbrough where the former Prime Minister Gordon Brown is opening a "Multibank" - these are warehouses full of donated stock that includes food and other household goods. Gordon Brown talks about his ambition to open Multibanks all over the country to tackle the growing problem of food insecurity.
Presented by Jaega WiseProduced for BBC Audio in Bristol by Robin Markwell
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Dan Saladino explores the impact a Christmas Carol and other Charles Dickens novels have had on festive eating, with food historian Ivan Day and food writer Penelope Vogler.
Produced and presented by Dan Saladino.
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Christmas is a time for giving, and for many charities, that often means food. Jaega Wise explores the tradition and looks into the planning that goes into festive food donations.
Food historian Carwyn Graves explains how the custom of giving food at Christmas has evolved over the centuries, and why the season inspires so many to give back to their communities.
In Aberdare, we meet the team behind Company at Christmas, who host a festive feast for anyone who doesnât want to spend Christmas Day alone. The new CEO of Fareshare discusses how the charity manages the extra surplus food during the festive season, while Tim OâMalley from Nationwide Produce Ltd explains how his company has been working to ensure as little fresh food goes to waste as possible.
In Glasgow, Social Bite founder Josh Littlejohn discusses why Christmas has become a cornerstone of his social enterprise and charity, alongside one of the volunteers who will be there to greet guests. Meanwhile, Lesley Gates in Bridgwaterâknown locally as Bibbidi-Bobbidi-Booâshows how sheâs helping people make the most of their Christmas dinner ingredients through practical demonstrations on saving money and reducing waste.
And in Cumbria, Rahina Borthwick, founder of the Grange-Over-Sands Community Foodshare, reflects on the importance of giving within her seaside town. She shares how their community space has become an important gathering point, including for Ukrainian refugees to celebrate Christmas together.
Presented by Jaega WiseProduced for BBC Audio in Bristol by Natalie Donovan.
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Restaurant businesses say it's getting tougher to survive? So what does it take to thrive? Dan Saladino speaks to leading chefs, some successful, others less so.
Featuring Mark Hix, Cyrus Todiwala, Imogen and Kieron Waite, Julian Dunkerton, Simon Rogan and Hugh Corcoran.
Produced and presented by Dan Saladino.
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Join Sheila Dillon at the Old Fruitmarket in Glasgow for the BBC Food and Farming Awards 2024.
The awards honour those who have done most to promote the cause of good food and drink. Our judging panel this year is chaired by chef and broadcaster Hugh Fearnley-Whittingstall.
Presented by Sheila Dillon and produced by Robin Markwell for BBC Audio in Bristol.
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Sheila Dillon explores how our grannies' cooking can shape who we areâand asks what we lose if we let go of those traditions.
Guests include:
Vicky Bennison, founder of YouTube channel Pasta Grannies.Food Writer Clare Finney, and her Grandma Joan Fox. Chet Sharma, chef patron of Bibi, a restaurant named in honour of his grandmothers.Dr Fiona Lavelle from Kings College London, who is researching cooking skills and how they're passed on. and Pauline Crosby, a grandma from Norfolk who is shortlisted for the title of "Nan from Del Monte".
Presented by Sheila DillonProduced in Bristol for BBC Audio by Natalie Donovan
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Whether it's Turkish Delight, chocolate cake or ginger beer - some of our earliest food memories are shaped by the books we read. In this episode Sheila Dillon goes down the rabbit-hole of children's fiction to discover why young readers find descriptions of food so compelling.
She hears from bestselling children's author Katherine Rundell who insists on eating the food she features in her books. Katherine reveals what it's like to sample a tarantula in the name of fiction. Professor of Children's Literature Michael Rosen unpicks the themes of greed, temptation and fear that surface in both his work and that of Roald Dahl. At the Bath Children's Literature Festival Supertato author Sue Hendra and the illustrator Rob Biddulph talk about how children are drawn to the everydayness of food.
The programme concludes in the Children's Bookshop in North London as the Food Programme presenters gather to discuss their favourite food books of the year for both younger and older readers. They are assisted by the bookshop owner Sanchita Basu de Sarkar and the author of The Chronicles of Wetherwhy Anna James.
Presented by Sheila DillonProduced for BBC Audio in Bristol by Robin Markwell
This episode features extracts from The Lion, The Witch and The Wardrobe by CS Lewis read by Katherine Rundell, The Boy Next Door by Enid Blyton read by Miriam Margolyes (for BBC Radio 4 in 2008) and The Twits by Roald Dahl read by Kathy Burke (for Jackanory, BBC TV in 1995)
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Five seafood species make up 80% of what is consumed in the UK â while at the same time the vast majority of what is caught in UK waters gets exported. But is that trend beginning to shift?
In this episode, Sheila Dillon hears how initiatives like the "Plymouth Fishfinger" are hoping to make more use of fish that has often been seen as âby-catchâ, and how seafood festivals are working to connect the public with local seafood, and can even help regenerate coastal communities.
She also hears how the Fish in Schools Hero programme is working to get young people to try more seafood, and shows how simple it can be to prepare.
Also featured are Ashley Mullenger (@thefemalefisherman) and tv chef and campaigner Hugh Fearnley-Whittingstall.
Presented by Sheila DillonProduced for BBC Audio in Bristol by Natalie Donovan.
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Peter Frankopan, the author of Silk Roads and Earth Transformed, shares his insights with Dan Saladino on food, history and questions for our future.
Produced and presented by Dan Saladino.
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In this exploration of backstage food, Jaega Wise meets actors and musicians to find out how they eat to fuel their performance.The journey begins backstage at the Criterion Theatre in the West End, to meet stars of the hit musical Two Strangers (Carry a Cake Across New York) Dujonna Gift and Sam Tutty.From there Jaega chats to baker Stacy Donnelly whoâs provided thousands of real-life pies for Waitress the Musical on broadway, and gets advice from nutritionist and dietician Jasmine Challis on the best diet to fuel dancers.She also heads to Joe Allenâs in Covent Garden, which is renowned for feeding Hollywood stars, and chats to author of âMy Family and Other Rock starsâ, Tiffany Murray, whoâs written a memoir about watching her Mum Joan acting as chef for performers of the 70s such as Queen, Black Sabbath and David Bowie.And finally sheâll be getting to know popstar couple Sophie Ellis-Bextor and Richard Jones, to talk riders, eating on tour, and the breakfast Sophie canât do without.
Presented by Jaega Wise and produced for BBC Audio Bristol by Tory Pope.
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From the indigenous food of the USA to extraordinary cheeses from Ukraine, the wonders of fermentation to a revolutionary network of bakers, Dan Saladino shares stories of food and biodiversity at Slow Food's global gathering, Terra Madre.
Produced and presented by Dan Saladino.
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Leyla Kazim explores how neurodivergence can affect the way people eat and experience food.
The programme visits Aubergine Café in Cardiff, which is owned and run by autistic individuals, to meet the staff who explain why the café is needed and how it provides a better workplace for neurodivergent people.
Leyla also speaks to expert dietitian David Rex, who supports children with autism facing eating challenges. She meets the parents of one of his patients, a four-year-old girl recently diagnosed with ARFID (Avoidant Restrictive Food Intake Disorder). David explains the role of "safe foods" and how they can both aid and complicate recovery.
At The Holmewood School in north London, a specialist school for neurodivergent children, teachers and students share with Leyla how their new food technology kitchen is transforming some children's relationship with food, while also building skills and pride.
And renowned chef Heston Blumenthal, owner of The Fat Duck restaurant, discusses his own experiences with ADHD and bipolar disorder.
The programme also features:
Kate Tchanturia, a professor of psychology in eating disorders at King's College London, who developed the PEACE pathway to support autistic people with anorexia.
Lucinda Miller, clinical lead at NatureDoc and author of Brain Brilliance, a book of recipes and guidance for parents of neurodivergent children.
Leanne Maskell, founder of ADHD Works, a company providing ADHD coaching.
Presented by Leyla KazimProduced for BBC Audio in Bristol by Natalie Donovan
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Jaega Wise travels the country to meet the three finalists in the Drinks Producer category in this year's BBC Food and Farming Awards.
Her journey takes her to Belfast and the Bullhouse Brewery which began life in a farm shed. Now thriving in an industrial estate, head brewer Will Mayne talks about his frustrations with the current alcohol licensing system in Northern Ireland which he says made it hard for him to open a pub and sell his beer. The controversial "Surrender Principle" means there's a cap on the number of issued pub licences which can be sold for one hundred thousand pounds each. Jaega also hears from Colin Neill - the chief executive of the trade body Hospitality Ulster - who believes the current system keeps standards high in pubs and does work for publicans.
Then it's on to East Sussex and the producers of a fermented milk drink nicknamed "the champagne of dairy". Ki-Kefir was co-founded by Sam Murphy who started off making kefir in her London kitchen. It proved so popular with friends and family that she linked up with a dairy farm when she moved to the countryside to expand her production. She shows Jaega how kefir is made and discusses its potential health benefits.
Lastly, Jaega travels to Scotland to see the country's oldest working distillery. The Glenturret Distillery in Crieff has been producing whisky since 1763, with a short break during the years of Prohibition. Distillery manager Ian Renwick hosts a tour and uncorks some 15-year old whisky in the tasting room.
Jaega also mulls over the shortlisted three with the drinks journalist Olly Smith in a whisky bar in London.
Presented by Jaega WiseProduced by Sam Grist and Robin MarkwellArchive Clip from Saturday Kitchen on BBC1 from 14th Sept, produced by Cactus TV.
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Dan Saladino looks at 10 potentially planet changing ideas for the future of food, from a farm out at sea to a pioneering rethink on how we can feed cities. Dan meets the scientists, entrepreneurs and risk-takers focused on transforming the health of the planet, and us.
Produced and presented by Dan Saladino.
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Why does food do our heads in?
This episode is a panel recording from 2024 Abergavenny Food Festival with a live audience.
Sheila Dillon is joined by Chef Heston Blumenthal, who recently went public about his diagnosis of bi-polar, and having ADHD (Attention Deficit hyperactivity disorder); chartered psychologist Kimberley Wilson, the author of "Unprocessed: How the Food We Eat is Fuelling Our Mental Health Crisis"; Natalie Hackett the Headteacher of New Lubbesthorpe Primary School in Leicestershire who was crowned School Leader Food Hero of 2024, at the Jamie Oliver School Food Awards; and Dr Ally Jaffee, co-founder of Nutritank, an organisation set up to make sure that future doctors learned that food, along with exercise, is central to health. Dr Jaffee is now a resident doctor specialising in psychiatry.
The discussion focussed on the known connections between food and mental health, from childhood through to old age.
Presented by Sheila DillonProduced for BBC Audio in Bristol by Natalie Donovan
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Leyla Kazim traces the journey of this unassuming wonder food, from its health benefits to its origins.
Nuts, which once would have been central to the diet of our ancestors, are now often treated as a nice-to-have health choice. Itâs a food we need to reconnect with, and to do so, we can learn from both the latest science and other food cultures.
Leyla hears from Professor Sarah Berry of Kingâs College London, who has studied how the form in which we eat nuts - whole, ground, in butters or milks - affects how much of their benefits we receive. Swapping nuts for your daily snack, however you eat them, could help reduce cholesterol and blood pressure, as Sarah explains.
As health benefit messages around nuts take off, there has been a huge boom in demand. But whatâs the impact of this on the worldâs nut farmers, traders and environment? Without much origin information provided on nut packs, Leyla sets off to find some answers of her own. And her journey takes her across the world: from cashew plantations in west Africa, processing plants in south East Asia, markets in Turkey and walnut orchards in Kent. Not to mention a little diversion into Californiaâs organised crime rings. Because there is another story here about how high demand has a price.
She spends a day with Charlie Tebbutt, founder of Food & Forest and one of the only companies to be actively selling British-grown nuts. Charlie also buys direct from other growers around the world, who are using a sustainable farming system called agroforestry, to preserve water, improve soil and diversify their income. Charlie is about to open a first-of-its-kind processing facility in Bermondsey, south London, where he hopes to de-shell and process British-grown hazelnuts in way that improves quality and allows the industry to scale up. Leyla visits his walnut orchards in Kent to ask: could British nuts ever replace imports?
If weâre trying to eat more nuts, there is also much to be learned from other countries. Specifically Turkey, where nuts are revered as a cornerstone of the cuisine and food culture. Leyla meets Turkish food writer and chef Ozlem Warren in her local Turkish supermarket, to reminisce over the Turkish 'green emerald' pistachios, green almonds and fresh walnuts, which are enjoyed by Turks in sweet or savoury dishes, at celebrations or indeed, at any other time of day.
Presented by Leyla Kazim and produced by Nina Pullman for BBC Audio in Bristol.
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Dan Saladino visits a unique collection of sourdough bread starters from around the world and explores a hidden world of grains, yeasts, bacteria and their influence on our health.
Produced and presented by Dan Saladino
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As MPs return to Westminster after the summer recess, The Food Programme catches up with three of the newer recruits to discuss future food policies.
Sheila Dillon meets Dr Simon Opher MP (Labour), Aphra Brandreth MP (Conservative) and Sarah Dyke MP (Liberal Democrat) at the head office and kitchens of catering firm Social Pantry, who work with ex-prisoners on their zero-waste food offering.
The questions come from some familiar voices to The Food Programme, including Dr Chris Van Tulleken, Asma Khan, Nicole Pisani (Chefs in Schools), Professor Tim Lang and Helen Browning (Soil Association).
Can this group of MPs push food and farming up the agenda in Parliament, and if so - what will be their focus?
Presented by Sheila DillonProduced in Bristol by Natalie Donovan
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