Summary
What will the food of the future look like? Greg Foot finds out.
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.
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.
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?
Alongside Greg, tucking in to a taste of the future, is futurist Tom Cheesewright, joined by expert guests including:
- Karina Zimerfeld, the Global Vice President of Research & Development at Mars Food & Nutrition - Charles Banks, Partner & Managing Director of global trends agency The Food People - Owen Ensor, Chief Executive of Meatly
This episode was produced by Linda Walker
Dough is a BBC Audio North Production for BBC Radio 4 and BBC Sounds
Transcript
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| 0:00.0 | BBC Sounds, music, radio, podcasts. |
| 0:07.3 | Their company's success helped build a nation. |
| 0:10.9 | The company is such a big part of Korea's economy. |
| 0:13.5 | But who are the family behind one of the world's tech giants? |
| 0:17.2 | They often say, look, we built the nation. |
| 0:19.2 | And without us, South Korea as it exists today, |
| 0:22.6 | would simply not be here. Inheritance, Samsung, explores the real-life dramas of the Lee family |
| 0:28.3 | and their company. They are the equivalent of royalty. Listen first on BBC Sounds. |
| 0:35.7 | Hello, I'm Greg Foote and welcome to Doe, the show that explores future wonder products |
| 0:40.3 | that might rise to success and redefine our lives. Each episode, I sit down with entrepreneurs and |
| 0:46.0 | experts to discuss where the businesses of today may be tomorrow. This time, we're looking at the |
| 0:51.9 | future of food, asking what will we be eating in a hotter, more unpredictable world? |
| 0:57.5 | Will it be ancient grains, 3D printed food or AI personalized diets? |
| 1:02.5 | And do we have the appetite and legislation for lab-grown meat? |
| 1:08.0 | Joining me to serve up some culinary conjecture, some predictive plates, some edible expectations. |
| 1:14.7 | It's futurist Tom Cheesewright. Hello, Tom. |
| 1:16.8 | Bonjour, Greg, and bon appetit. |
| 1:18.6 | I feel I should have called you chef for this episode because you used to run a hotel kitchen. |
| 1:22.8 | Yeah, chef might be a bit generous. Cook might be more accurate. |
| 1:25.3 | It was my summer job and at one point the head chef |
| 1:29.7 | walked out. So at the age of 19, I ended up running a hotel kitchen for a few months, which was a |
| 1:36.7 | baptism of fire. I don't think I've ever worked harder, but it was very good fun. Yes, we do hear |
... |
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