Crisps

Leyla Kazim reports from cork country in Portugal - where up to 10,000 of hectares of cork oak trees are being lost every year, despite laws protecting them from being cut down. Climate change is putting new stresses on the ancient forests, and as the cork industry worries that f ...  Show more

Shaped by centuries of colonialism and challenged by a changing climate, what is the future of food for the Philippines? Recent typhoons and floods were the worst seen in decades and there has been huge biodiversity loss. In the last century 93 per cent of forest cover has been l ...  Show more

“Sound is the forgotten flavor sense,” says experimental psychologist Charles Spence. In this episode, we discover how manipulating sound can transform our experience of food and drink, making stale potato chips taste fresh, adding the sensation of cream to black coffee, or boost ...  Show more

Welcome back to Create Tomorrow. On this week’s episode Claire Lancaster, WGSN head of Food & Drink and Katherine Schub, Forecaster and Strategist on our Food and Drink team join Bethan to discuss snacking culture.

Consumers are snacking more than ever, whether for ...

Pretty much everyone recognizes Pringles -- these tasty, not-quite potato chips come in tons of at-times bizarre flavors, all neatly packed in a nifty tube. But where did Pringles come from? In today's episode, Ben, Noel and Matt dive deep into the hidden history of this snack, t ...  Show more

Brian Cox and Robin Ince examine their own diets and the diet fads of the past to ask what we should actually be eating. They are joined by Dr Chris van Tulleken, Professor Janet Cade and comedian Harry Hill to discuss the nutritional merits, or lack thereof, of everything from s ...  Show more