Dough - Series 4: The Future of Food

Sobre este episódio

<p>What will the food of the future look like? Greg Foot finds out.</p><p>Greg Foot, host of BBC Radio 4’s Sliced Bread, returns with Dough — the series exploring the rise of future wonder products that could transform the way we live.</p><p>Each episode examines the emerging technologies and innovations poised to shape tomorrow’s world. Greg speaks with experts and entrepreneurs to uncover the trends influencing how today’s everyday essentials might evolve, before a leading futurist offers their predictions for life five, ten and fifty years from now.</p><p>This episode explores how our food choices could change as the climate becomes hotter and more volatile. Are we heading towards a menu built around ancient grains, 3D‑printed dishes and AI‑tailored nutrition plans? And where does lab‑grown meat sit — both in terms of public appetite and the rules needed to get it on our plates?</p><p>Alongside Greg, tucking in to a taste of the future, is futurist Tom Cheesewright, joined by expert guests including:</p><p>- Karina Zimerfeld, the Global Vice President of Research &amp; Development at Mars Food &amp; Nutrition - Charles Banks, Partner &amp; Managing Director of global trends agency The Food People - Owen Ensor, Chief Executive of Meatly </p><p>This episode was produced by Linda Walker</p><p>Dough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds</p>