Exploring Bread Innovation, Dietary Considerations, and Industrial Processes

This global food staple used to account for half of some people's income. Dr Kaori O’Connor a food anthropologist at University College, London, explains how it became central to so many of our diets. Plus we’ll hear from Dominique Anract, President of the National Confederation of French Bakers who explains some of the rules of the bread industry. Renowned chef, Francisco Migoya tells us about recreating Roman loaves, and we hear from James Slater from Puratos who uses ancient grains to develop modern flours. Kevan Roberts spills the secrets of gluten-free baking and consultant Azmina Govindji tells us that carbs are not an evil that needs to be avoided.