The Food Chain

Protein is a health and fitness buzzword – plastered on packaging, prioritised in diets and praised by fitness influencers. But is our preoccupation with protein overshadowing another nutritional essential – fibre? Ruth Alexander explores the science, and marketing, behind protein’s popularity with expert guests: Dr Emma Beckett, a food and nutrition scientist and communicator in Australia, and author of “You are more than what you eat”; physician and social media creator Dr Karan Rajan, who’s authored "'This Book May Save Your Life”; Scott Dicker from SPINS market research company in Chicago; Paul Kita, deputy editor of Men’s Health Magazine in the US. Producer: Izzy Greenfield

It can be the difference between life and death for your character, signal you’re on a hostile planet or in a sumptuous world, or can even give you the whole basis for a game. In this week’s Food Chain we hear where the ideas for some of the most disgusting and delicious foods in games come from, and how to recreate them in real life. Video game creator Tim Cain tells us why food was such an important tool in his games Fallout and The Outer Worlds. Author and gamer Cassandra Reeder tells us why she started making entire recipe books based on food from video games, and how important is food in gaming? Video game enthusiast Harriet tells us why it's an essential tool for escapism. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producers: Izzy Greenfield and Hannah Bewley

What can we tell about a society from the plates, bowls and cups it uses? In this programme Ruth Alexander learns about the history of pottery, from early earthenware to the porcelain discovered by ancient China, known as ‘white gold’. Professor of archaeology, Joanita Vroom from Leiden University in the Netherlands explains why every pot has a story to tell. Historian Professor Suzanne Marchand from Louisiana State University in the United States picks up the story of porcelain in the 18th century. Such was its value that it prompted numerous failed attempts, theft and even imprisonment of those who knew the secret recipe. Ruth visits the Wedgwood factory and museum collection in North Staffordshire in the English Midlands. V&A curator Kate Turner explains how the company’s founder, Josiah Wedgwood, changed dinnerware tastes once again – catering to an emerging consumer class looking for affordable ways to decorate their home. Ruth tours the factory and meets Emma Glynn, Creative Director of Wedgwood to discuss the challenges in today’s market. Produced by Beatrice Pickup (Image: a potter throwing a plate on a potter's wheel. Credit: Getty Images/BBC)

Love Thai food? It might be thanks to a two-decade long policy on the part of the government of Thailand to promote its food culture abroad, with the express aim of increasing trade and tourism. In this programme Ruth Alexander explores how food can be used as a foreign policy tool, influencing not just world leaders but seeking to win the hearts and minds of the public. Academic Sam Chapple-Sokol at George Washington University in the US explains why gastrodiplomacy is such an effective tool for soft power. Jan Wisansing, tourism policy consultant in Bangkok, explains the impact of the ‘Global Thai’ scheme on international tourism to the country. Ruth speaks to the owners of LumLum Thai restaurant in Copenhagen, Denmark, who have recently received a ‘Thai SELECT’ award, an official endorsement from the government of Thailand. And writer and historian Ali Domrongchai in the US talks about the impact of this approach on her own family’s Thai restaurant in Florida. Produced by Beatrice Pickup. Reporting by Gideon Long in Bangkok. (Image: a dish of pad thai, said to be Thailand’s national dish, with Thailand’s flag in the background. Credit: Getty Images/ BBC)

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.

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: thefoodchain@bbc.co.uk 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)

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.

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: thefoodchain@bbc.co.uk Presenter: Ruth Alexander Producer: Izzy Greenfield

How did it snacking start and why do we do it? In this programme 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: thefoodchain@bbc.co.uk

When you’re feeling stressed, does it affect your appetite? In this programme Ruth Alexander is joined by two experts in chronic stress to discuss why it can cause us to crave certain foods, the impact on our bodies and whether there’s anything we can do to prepare for periods of stress in our lives. Ruth is joined by Professor Rajita Sinha, clinical psychologist and founding director of the Yale University Interdisciplinary Stress Center in the United States, and Dr Mithu Storoni, neuro-ophthalmologist and author of the books ‘Stress-Proof’ and ‘Hyperefficient’. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a woman studying and eating a slice of pizza whilst wearing headphones. Credit: Getty Images/ BBC)

There are bakeries, cafes, bars and restaurants around the world which don’t just exist to serve up food and drink – they're on a mission to rebuild lives. Ruth Alexander hears the stories of risk, reward and redemption from three businesses on three different continents: At The Dusty Knuckle bakery in London, the trainee programme manager Charlie Atkinson explains why she thinks a cafe and bakery is the perfect place to foster team spirit. Reporter Gideon Long visits La Trocha in Bogota, Colombia, a bar and cultural centre run by a group of former Farc rebels. Rob Perez and Mindy Street of DV8 Kitchen in Lexington, Kentucky, US, talk about how they’ve won over customers. Producers: Hannah Bewley and Sam Clack If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Image: hands kneading dough. Credit: Getty Images/ BBC)

Cottage industries, usually referring to small scale home-based production, can be found all over the world. Often they provide a vital source of additional income for women, particularly in low income and rural areas. In this programme Devina Gupta speaks to women who are working in food cottage industries in India, Eswatini in Southern Africa, and Ecuador, to hear about the work and the difference it makes to their finances. Devina goes to meet some of the 40,000 women working for Shri Mahila Griha Udyog Lijjat Papad, India’s multimillion-dollar co-operative, which produces 'Lijjat Papad' poppadoms, sold nationwide. If you’d like to contact the programme you can email thefoodchain@bbc.co.uk Presented by Devina Gupta. Produced by Hannah Bewley. (Image: two women rolling poppadom disks in Delhi. Credit: BBC)

Indigenous food is experiencing a revival in Canada, with growing awareness of First Nations culture, and indigenous run community farms and restaurants opening. While many are hopeful, there remains challenges to food security, including the realities of living in remote areas, the legacy of historic government schemes and climate change. Megan Lawton speaks to First Nation farmers, restauranteurs and chefs. Presented by Megan Lawton Produced by Sam Gruet

As plastic waste continues to pile up, Ruth Alexander explores how manufacturers, retailers, and designers are rethinking the way our food is packaged. We hear how shoppers are responding to eco-conscious packaging in Finland, from supermarket manager Markku Hautala. And is plastic really the enemy? Paul Jenkins, founder of a leading packaging consultancy, shares the latest innovations in sustainable design, and why some materials aren’t always what they seem. Rhea Singhal, CEO of India’s first fully compostable packaging company, discusses the realities of creating truly sustainable alternatives—and whether they’re enough. And the head of a German frozen food company, Felix Ahlers, explains why his company ditched all additives – packaging included – for the sake of the environment.

Corner shop, mom and pop store or konbini, whatever you call them, most of us have a local business that sells convenience. Rising food costs mean many are struggling to make a profit, one solution is to improve the fresh food and beverage offering which can have better margins. Ruth Alexander visits a convenience store in Morley in West Yorkshire in the UK, where owner Ajay Singh has introduced cocktails and street food alongside the traditional offering of bread and milk. Retail analyst Rob Wilson from L.E.K. Consulting explains why the US is looking to Japan for inspiration. Reporter Phoebe Amoroso reports from Tokyo, visiting some of the biggest chain convenience stores in the country and finding out what has made them so successful. And author Ann Y.K. Choi tells Ruth what it takes to run a convenience store, reflecting on her family’s experiences running such businesses in Toronto after moving there from Korea in 1975. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk (Image: from left to right, Jazz Singh, Ajay Singh and Suki Singh who run Premier Morley convenience store in the UK. Credit: BBC)

What’s the purpose of restaurant reviews? The Food Chain looks at who is qualified to write a review, how helpful they are today and the impact they can have on a business. In this programme Ruth Alexander speaks to Giles Coren, restaurant critic for The Times newspaper in the UK, Opeyemi Famakin, online reviewer and influencer in Nigeria, and Ana Roš, chef and owner of the Hiša Franko restaurant in Slovenia which holds three Michelin stars. If you would like to get in touch with the show, please email: thefoodchain@bbc.co.uk Presenter by Ruth Alexander. Produced by Beatrice Pickup and Bisi Adebayo. (Image: from left to right, Giles Coren, Opeyemi Famakin and Ana Roš. Credits: BBC, Opeyemi Famakin and Suzan Gabrijan)

Saffron - the world's most expensive spice - is treasured for its rich aroma, vibrant colour, and unique flavour. But why does it command such a high price? In this episode of The Food Chain, Ruth Alexander uncovers the story of saffron from crocus flower to kitchen, finds out about the labour-intensive harvesting process, and learns about the innovations in lab-grown saffron that could change the industry forever. Iranian chef and author Najmieh Batmanglij shares saffron's culinary and cultural significance. Saffron trader Mehrdad Rowhani offers insight into the complex global market and the problem of fraud, and agricultural scientist Dr Ardalan Ghilavizadeh tells us about why more countries are investing in lab-grown saffron, taking the harvest from traditional fields and into indoor units. To get in touch with the show, please email: thefoodchain@bbc.co.uk Producer: Izzy Greenfield Reporting: Irshad Hussain

Why do brands have such power over us? Ruth Alexander talks to the designers influencing your decisions about what and where you eat. Renowned graphic designer Paula Scher shares her insights on what it takes to create a visual identity that stands the test of time, including her work on the US fast-food restaurant Shake Shack. And Arjen Klinkenberg, the creative mind behind Dutch company Tony’s Chocolonely, tells us how he designed its distinctive chocolate bar wrapper in just 10 minutes. Together they discuss what makes a design classic a classic and reveal the secret to building a brand that endures (hint: don’t tweak). To get in touch with the show, please email: thefoodchain@bbc.co.uk Producers: Izzy Greenfield and Sam Clack.

What makes a noodle? Is it the shape? The ingredients? In this programme Devina Gupta explores the history of noodles, tracing their origin back to Third-Century China. She finds out how they came to be eaten in so many different ways in so many different places. Devina enjoys a Tibetan-influenced noodle dish in Delhi’s Monastery Market, a long-time home of Tibetan restaurants and businesses in India. She hears how noodles were one of many foods to travel the silk trading routes in the region. Jen Lin-Liu, author of ‘On the Noodle Road: From Beijing to Rome with Love and Pasta’, tells Devina about the earliest mention of noodles in historical documents. Frank Striegl in Tokyo, who runs the blog ‘5AM Ramen’ picks up the story, explaining how noodles travelled from China to Japan and became ramen – one of Japan’s iconic dishes today. In 1958 dried instant noodles were invented in Japan. Devina speaks to Varun Oberoi of Nissin India, to hear about the opportunities and challenges facing the instant noodle company today. Presented by Devina Gupta. Produced by Beatrice Pickup. (Image: noodles dangling from chopsticks above a bowl. Credit: Getty Images/ BBC)

In this programme John Laurenson explores the enduring appeal of stock. A century and a half ago, a butcher at the big Parisian food market Les Halles started selling beef broth – ‘bouillon’ in French - to the people who worked there. In a few years this had developed into what was perhaps the world’s first restaurant chain. By the end of the Nineteenth Century there were hundreds of ‘bouillons’ in Paris. Today, with inflation making traditional French restaurants too expensive for many people, these big, affordable eateries are making a comeback. The French aren’t, of course, the only people to discover the delights of this simple, warming, nourishing food. John learns how bouillon influenced Vietnam’s iconic dish, pho, as a result of the French colonial presence in the region in the 1800 and 1900s. Produced and presented by John Laurenson. (Image: a dish of stock with chicken and herbs with a ladle sticking out of it. Credit: Getty Images/BBC)