The Food Chain | Ascolta podcast online

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AI in the food chain
How is artificial intelligence reshaping the global food industry? Rumella Dasgupta explores how AI is helping chefs experiment with new recipes, reducing food waste in factories and streamlining supply chains.She speaks to Tamsin Deasey Weinsten, a though leader on the AI industry, to discover the parts of the food supply chain that AI is affecting the most.In the kitchen, chef Matan Zakan tells us how he uses AI chatbots to assist him with recipes and food orders.AI is also revealing problems that have long been overlooked. We speak to Dini McGrath, co founder of ZEST, a company that has developed an AI programme to address food waste.And the CEO of Chef Robotics, Rajat Bagheria, welcomes us to meet his AI enabled robots, designed to help labour shortage problems in the food industry.
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28:40
The buyers
Our shops are full of products sourced from all over the world, and its someone’s job to find and secure them – at the right quality and quantity for the best price possible. In this programme Ruth Alexander speaks to three food buyers on three different continents. She is joined by Beatrice Muraguri, a Tea Buyer and exporter based in Mombasa, Kenya; Chloe Doutre-Roussel, who travels the world sourcing cacao beans for speciality chocolate makers. And Jim Gulkin, the chief executive of a trading company, which deals mainly in frozen seafood based in Bangkok, Thailand. If you would like to get in touch with the show, please email: [email protected] Produced by Rumella Dasgupta and Beatrice Pickup. (Image: a cup of tea with teabag in it, a peeled prawn and some squares of milk chocolate. Credit: Getty Images/ BBC)
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26:29
May contain: The food allergy risk
What it’s like for your child to be diagnosed with life-threatening food allergies? Ruth Alexander explores the realities of shopping, socialising and eating out with a food allergy, and discusses what needs to change to make food safer for everyone. Amanda Bee and her daughter Vivian, 13, tell us how they navigate her allergies to milk, beef and dragonfruit.We hear from Dr Alexandra Santos, a professor of paediatric allergy at King's College London, about why food allergies are rising across the world.In which parts of the world is it most difficult to have a food allergy? Deshna in Coimbatore, India, tells us what it’s like to have a lactose allergy in a country that uses so much milk and cheese. Chief of the food allergy committee at the World Allergy Organisation, Alessandro Fiocchi, and head of allergy at the paediatric hospital Bambino Gesu in Rome, explains the problems around ‘may contain’ labelling and how confusing they can be to consumers. And how despite the challenges, medicine is providing more and more solutions to those living with food allergies.
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26:28
Let food do the talking
Does food have the power to send messages when words aren’t enough? This week Ruth Alexander finds out how food can sometimes speak much louder than words. Lecturer in Chinese Cultural Studies Dr Zhaokun Xi explains why gifting a pear in China can quietly suggest separation — and how it still carries weight today. Chef Beejhy Barhany reflects on the role of Ethiopian food in expressing care and welcome through gursha, the act of feeding people with your hands. We find out how food can be used as a signal of protest from historian and food researcher Aylin Oney Tan. From the Janissaries tipping their cauldrons of soup to signal unrest, to black pepper in a wedding dish to symbolise the role of the mother in law. And we learn about the power of food in mourning; Greek food writer Aglaia Kremezi tell us about koliva, a sweet dish served at funerals in Greece — and how it attempts to soften the bitterness of loss. If you would like to get in touch with the show, please email: [email protected]: Ruth Alexander Producer: Izzy Greenfield
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26:29
Snackification: Our love affair with snacks
Ruth Alexander looks at the world of snacks. Have we always snacked or is it a more modern phenomenon that started with formal meal patterns? What snacks have been popular through the ages, what’s the industry doing now and what could we be eating in the future? We talk to food historians Dr Annie Gray and Professor Janis Thiessen, the former CEO of Unilever Paul Polman - who remembers the rise of some of the biggest brands - and Christine Cochran from the international trade association SNAC International. We also hear from snack fans across the world. If you would like to get in touch with the show, please email: [email protected]
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26:28