0:00:03 > 0:00:06Hello and welcome to Tomorrow's Food.
0:00:11 > 0:00:15Tonight, we're in Warwickshire, home to Ocado -
0:00:15 > 0:00:19Britain's largest and most hi-tech food shopping centre.
0:00:21 > 0:00:26With its robots and 15 miles of computer-controlled conveyor belts,
0:00:26 > 0:00:30we'll reveal how we could all be buying our groceries in the future.
0:00:32 > 0:00:34This is a nation defined by its food
0:00:34 > 0:00:37but that food is changing all the time.
0:00:39 > 0:00:41So what's just around the corner?
0:00:42 > 0:00:45What will be on your supermarket shelves tomorrow?
0:00:46 > 0:00:47COW MOOS
0:00:47 > 0:00:51This series will change the way we think about the food we eat forever.
0:00:52 > 0:00:55I'll be joined by a whole team of experts as we discover
0:00:55 > 0:01:01an amazing new world of breakfast, lunch and dinner.
0:01:01 > 0:01:04Tonight, Michelin-starred chef Angela Hartnett...
0:01:06 > 0:01:08..is finding out if this is the kitchen robot
0:01:08 > 0:01:10we've all been waiting for...
0:01:10 > 0:01:12Doesn't answer back, doesn't turn in sick,
0:01:12 > 0:01:14it's never late.
0:01:15 > 0:01:19..award-winning greengrocer Chris Bavin is in Australia to find
0:01:19 > 0:01:21the ingenious technology
0:01:21 > 0:01:24that could revolutionise the future of farming...
0:01:24 > 0:01:27It's a tomato farm by day and then a banging nightclub at night.
0:01:28 > 0:01:32..Dr Shini Somara travels to Japan to discover
0:01:32 > 0:01:36if tech can replace willpower and help us stick to that diet...
0:01:37 > 0:01:39I feel like I'm getting full already.
0:01:39 > 0:01:41..and I'll be finding out
0:01:41 > 0:01:45how forensic science is beating the food fraudsters.
0:01:45 > 0:01:49This is Tomorrow's Food.
0:02:01 > 0:02:05On Tomorrow's Food, we're on the lookout for new ways to farm
0:02:05 > 0:02:06and new things to eat.
0:02:08 > 0:02:13Our very own Michelin-starred chef Angela Hartnett is in Canada
0:02:13 > 0:02:18to try a protein-packed superfood that makes some people run a mile.
0:02:21 > 0:02:22It may not look it
0:02:22 > 0:02:26but this place is one of the biggest farms in the world,
0:02:26 > 0:02:27at least by population.
0:02:27 > 0:02:31Behind here there are hundreds of millions of livestock
0:02:31 > 0:02:35but they're a little smaller than your average farm animal.
0:02:38 > 0:02:42This is North America's largest edible insect farm.
0:02:44 > 0:02:45Come on in.
0:02:46 > 0:02:47Oh, my God!
0:02:47 > 0:02:49SHE LAUGHS
0:02:49 > 0:02:51Ay-ay-ah!
0:02:51 > 0:02:56Ooh! I can feel my, er, itching already. Jeepers!
0:02:56 > 0:03:01This one barn alone is home to more than 30 million crickets,
0:03:01 > 0:03:04all living in cardboard boxes.
0:03:04 > 0:03:07The farm is managed by Jarrod Goldin.
0:03:07 > 0:03:09These are called cricket condos.
0:03:09 > 0:03:11- Cricket condos? - Yes, where they live.
0:03:11 > 0:03:13- Cool, nice. - This is nice and dark for them.
0:03:13 > 0:03:16They like a dark environment to kind of hide from their predators.
0:03:16 > 0:03:19And how many sort of crickets are on one of those things?
0:03:19 > 0:03:21There's hundreds. Let me show you.
0:03:21 > 0:03:23I'll try to shake these out and you can see.
0:03:23 > 0:03:25You mean shake them? They're all going to come... Oh, my God!
0:03:25 > 0:03:27Ooh la la!
0:03:27 > 0:03:29- SHE LAUGHS - I know I'm itching.
0:03:29 > 0:03:31I don't know whether it's cos there's one inside me
0:03:31 > 0:03:34or whether I'm just slightly freaking out! Oh, my God!
0:03:34 > 0:03:38It might not look like your typical lunch
0:03:38 > 0:03:40but crickets are packed with protein -
0:03:40 > 0:03:43more than twice the amount, gram for gram, than beef.
0:03:45 > 0:03:46They're rich in vitamins
0:03:46 > 0:03:50and have nearly two and a half times more iron than spinach.
0:03:50 > 0:03:54And they're even good for the planet.
0:03:54 > 0:03:57So how efficient, from a farming point of view, are crickets
0:03:57 > 0:03:59as opposed to, you know, the traditional method of farming
0:03:59 > 0:04:01cows and chickens, etc?
0:04:01 > 0:04:04Their water needs are much, much lower
0:04:04 > 0:04:07and their land needs are much, much lower.
0:04:07 > 0:04:08Yeah.
0:04:08 > 0:04:11If a family of four, one day a week, got their protein from insects,
0:04:11 > 0:04:12over a year period,
0:04:12 > 0:04:15they would save the planet about a million litres of water.
0:04:15 > 0:04:17Seriously, a million litres of water?
0:04:17 > 0:04:20- A million a year, yup. - That's quite incredible, that is.
0:04:22 > 0:04:25The crickets take six weeks to grow to full size
0:04:25 > 0:04:31before being humanely killed by freezing and then roasted.
0:04:32 > 0:04:35Most are ground up to make cricket flour, which is
0:04:35 > 0:04:37used in other products,
0:04:37 > 0:04:40though some are also sold whole as a tasty snack.
0:04:40 > 0:04:41What flavours do you have?
0:04:41 > 0:04:45We have er, honey mustard, salt and pepper, Moroccan.
0:04:45 > 0:04:47We have six different flavours.
0:04:47 > 0:04:50Sorry, I was actually joking. You do actually flavour the crickets?
0:04:50 > 0:04:51No, we do, yeah. We do.
0:04:54 > 0:04:57So when I think of farming, this is not necessarily what
0:04:57 > 0:05:01I had in mind, but it's probably cos I'm not used to it.
0:05:01 > 0:05:02Years ago, we never ate lobsters
0:05:02 > 0:05:05cos we thought they were bottom-feeding scavengers
0:05:05 > 0:05:07and now we think they're delicious
0:05:07 > 0:05:09so it is probably a matter of preconception.
0:05:11 > 0:05:13To find out, I'm going to eat some.
0:05:15 > 0:05:17I'm joining Jarrod's family for lunch
0:05:17 > 0:05:21and everything on the menu contains crickets.
0:05:21 > 0:05:26Sister-in-law and chef Karen has cooked up her own insect recipes -
0:05:26 > 0:05:30everything from soup to summer rolls, even cheesecake.
0:05:30 > 0:05:34Is it the pepper I'm crunching or is it the cricket I'm crunching?
0:05:34 > 0:05:37To me, they sort of, um... It's earthy.
0:05:37 > 0:05:39- Mushroomy?- Yeah, mushroomy, yeah. - Yes.
0:05:39 > 0:05:42I've got to try cheesecake. They look really good.
0:05:42 > 0:05:44So has that been caramelised, that little cricket?
0:05:44 > 0:05:47It's been candied with some granulated honey.
0:05:47 > 0:05:48Right.
0:05:48 > 0:05:50Those are my favourite.
0:05:51 > 0:05:53You know, I don't like this. You know the reason why?
0:05:53 > 0:05:55- You've put coconut in it, haven't you?- Yes.
0:05:55 > 0:05:57I cannot stand coconut.
0:05:57 > 0:06:00Give me crickets any day to coconut, seriously.
0:06:01 > 0:06:05Coconut aside, actually, the food was really good.
0:06:05 > 0:06:07I literally thought you were just going to give me, like, a bowl
0:06:07 > 0:06:10of crickets and say "eat them", but the fact that it's incorporated
0:06:10 > 0:06:14into diet, you've got it as flour, a little sprinkling and seasoning...
0:06:14 > 0:06:19You know, it's delicious, thank you. You've got a convert, well done.
0:06:19 > 0:06:21'But don't take my word for it.'
0:06:25 > 0:06:29To find out if insects will ever make it onto the menu at home,
0:06:29 > 0:06:32Chris has taken some tasty bugs to a food fair in Surrey.
0:06:34 > 0:06:36Will the Great British public bite?
0:06:38 > 0:06:41In this food tent, they've got cheeses, chocolates, chutneys.
0:06:41 > 0:06:44They've got a local butcher and a baker.
0:06:44 > 0:06:47What I've got is buffalo worms,
0:06:47 > 0:06:52meal worms, grasshoppers and crickets.
0:06:52 > 0:06:53# I don't like cricket
0:06:55 > 0:06:56# Oh, no
0:06:57 > 0:06:58# I love it... #
0:06:59 > 0:07:01Could I get you to try a grasshopper?
0:07:01 > 0:07:04It's not going to lay eggs in me, is it?
0:07:04 > 0:07:05Would you eat these?
0:07:06 > 0:07:08Eurgh!
0:07:08 > 0:07:11Hm. They're not exactly flying off the shelves.
0:07:11 > 0:07:12THEY LAUGH
0:07:12 > 0:07:14Angela's right.
0:07:14 > 0:07:17If we're going to get people eating insects as part of their daily diet,
0:07:17 > 0:07:20these guys are going to need a PR makeover.
0:07:23 > 0:07:26We'll need a little branding,
0:07:26 > 0:07:29something to attract attention,
0:07:29 > 0:07:32but most importantly, something more appetising.
0:07:38 > 0:07:39If Angela could eat them in a cheesecake,
0:07:39 > 0:07:43perhaps these guys would like them with a sweet makeover, too.
0:07:43 > 0:07:44Look, we've got biscuits here
0:07:44 > 0:07:47that are made of ground-down insect flour,
0:07:47 > 0:07:49and the same with these tortilla chips.
0:07:49 > 0:07:53And look at this delicious fudge. It's even got insects inside it.
0:07:53 > 0:07:55Hello, would you like to try one?
0:07:55 > 0:07:56Yeah, I'll give it a go.
0:07:56 > 0:07:58Tastes like a cookie to me.
0:07:58 > 0:07:59Yeah, nothing different, really.
0:07:59 > 0:08:02Would you like to try some lovely tortilla chips
0:08:02 > 0:08:04made from insect flour?
0:08:04 > 0:08:06Mm!
0:08:06 > 0:08:09Delicious? Would you be happy to eat these like that?
0:08:09 > 0:08:10No.
0:08:10 > 0:08:12But that's what you've just eaten.
0:08:12 > 0:08:13What?!
0:08:14 > 0:08:17As Angela discovered, once the bugs are in disguise,
0:08:17 > 0:08:20they're a whole lot more appetising.
0:08:20 > 0:08:22I'll have a cookie, whatever it's made out of.
0:08:22 > 0:08:24LAUGHTER
0:08:24 > 0:08:27So for all you doubters out there that thought you'd never eat
0:08:27 > 0:08:29an insect or a bug, think again.
0:08:29 > 0:08:32And the next time you find a bug or an insect in your kitchen,
0:08:32 > 0:08:33you might think of it as a snack.
0:08:46 > 0:08:51Now, more and more of us are shopping for our groceries online
0:08:51 > 0:08:54and supermarkets are encouraging us
0:08:54 > 0:08:56to swap our trolleys for a computer mouse.
0:09:02 > 0:09:04So this, week I'm at Ocado...
0:09:14 > 0:09:17..which is Britain's most hi-tech food shopping centre.
0:09:21 > 0:09:23The huge warehouse behind me here,
0:09:23 > 0:09:26I'm told, could house 13 football pitches.
0:09:26 > 0:09:27Of course, it doesn't.
0:09:27 > 0:09:31Instead, it contains lasers and crates and robots and conveyer belts,
0:09:31 > 0:09:34all designed to shift hundreds of thousands of groceries
0:09:34 > 0:09:39every day in order to bring your food to you faster than ever before.
0:09:44 > 0:09:47So is this how we'll all be doing our grocery shop soon?
0:09:50 > 0:09:54It can take as little as five hours for products that arrive here...
0:09:58 > 0:10:00..to go through this warehouse...
0:10:02 > 0:10:04..and leave again on the way to your door.
0:10:06 > 0:10:09Jon, I expected there to be lots of people running round,
0:10:09 > 0:10:10grabbing things off shelves.
0:10:10 > 0:10:12No, it's, um...
0:10:12 > 0:10:14It's a very automated site, a very automated facility.
0:10:14 > 0:10:19It's all around maximising the efficiency on site.
0:10:19 > 0:10:23Aisles have been turned into 15 miles of robotic highways...
0:10:24 > 0:10:27..and checkouts into packing stations...
0:10:28 > 0:10:31..all to move your shopping as fast as possible to the point that
0:10:31 > 0:10:33it's put into your bags.
0:10:35 > 0:10:38So far, that's something no robot can do.
0:10:40 > 0:10:41This is the packing station, I presume?
0:10:41 > 0:10:44Absolutely, Dara. I'm going to hand you over to Kevin now
0:10:44 > 0:10:46who's one of our top personal shoppers -
0:10:46 > 0:10:47he's going to teach you how to pack.
0:10:47 > 0:10:50- How are you?- Very well, yourself? - I'm fine, Kevin.
0:10:50 > 0:10:53This looks really manic. Is it a very straightforward job, though?
0:10:53 > 0:10:56It's straightforward. It's really, really easy.
0:10:57 > 0:11:00All the products are kept in colour co-ordinated baskets.
0:11:01 > 0:11:05The green and yellow ones each bring a different item from storage.
0:11:08 > 0:11:10The red baskets are being packed with your shopping.
0:11:12 > 0:11:15The timing has to be spot on.
0:11:15 > 0:11:19A computer sends the correct green or yellow basket to arrive
0:11:19 > 0:11:21at the same time as your red basket.
0:11:22 > 0:11:25The screen in front of me tells me what you want
0:11:25 > 0:11:28and I just need to put the right thing in the right bag.
0:11:31 > 0:11:34A lot of baby food here. And also, she wants some Mr Kipling cakes...
0:11:34 > 0:11:37- Absolutely.- ..which are here, which have just arrived here!
0:11:37 > 0:11:38- That's remarkable!- Absolutely.
0:11:38 > 0:11:40OK, so that's how fast that is. Put it in there.
0:11:40 > 0:11:43And if you press the doors again... Watch your fingers.
0:11:43 > 0:11:47- Down it goes.- OK. - "Stand back," it says.
0:11:47 > 0:11:49I'm doing this at a relatively leisurely pace.
0:11:49 > 0:11:51How many would you presume to do?
0:11:51 > 0:11:55People on here, they do an average between 600-800 picks an hour.
0:11:55 > 0:11:56- An hour?- Yeah.- OK, fine.
0:11:57 > 0:12:00'That's one every four and a half seconds.'
0:12:01 > 0:12:04'But at the moment, the orders are backing up...'
0:12:04 > 0:12:07Boom, get out of here! Next one.
0:12:07 > 0:12:09'..because I'm easily distracted.'
0:12:09 > 0:12:12Crumpets, they're just here! It's ridiculous.
0:12:12 > 0:12:14You don't even... Look, you don't even see them...
0:12:14 > 0:12:17The old ones going and the new ones arriving.
0:12:17 > 0:12:19And genuinely, I don't know what I'm doing now!
0:12:19 > 0:12:22This thing still means I'm in trouble, by the way.
0:12:22 > 0:12:25This means I'm going too slowly. This stuff just keeps coming.
0:12:25 > 0:12:26BEEPING
0:12:26 > 0:12:29Oh, stop beeping it twice! Oh, right.
0:12:29 > 0:12:31Have you done that one before and put a number in?
0:12:31 > 0:12:32- Yup.- Uh-oh!
0:12:32 > 0:12:35OK, I have put an error into your system!
0:12:35 > 0:12:37Absolutely.
0:12:37 > 0:12:40Really, we've only done about 12 of these and I've made errors on three of them,
0:12:40 > 0:12:44- at least one of which has caused this general stock problem as there's things going round?- Yup.
0:12:47 > 0:12:50Normally, in trained hands, the system allows thousands of items
0:12:50 > 0:12:53to be packed by a single person every day.
0:12:54 > 0:12:56But maybe not today.
0:12:57 > 0:13:00- Unexpected product! - Oh, no, no! Put it back in there.
0:13:02 > 0:13:06A little later, we'll be back here to find out about the amazing
0:13:06 > 0:13:09predictive technology that tells Ocado what you want to
0:13:09 > 0:13:13buy before you know it yourself.
0:13:28 > 0:13:30Online shopping may be the future,
0:13:30 > 0:13:34but 97% of us still buy our food from traditional supermarkets.
0:13:37 > 0:13:40So how will they look in tomorrow's world?
0:13:43 > 0:13:47To find out, mechanical engineer Dr Shini Somara has gone
0:13:47 > 0:13:50to a global technology exhibition in Milan.
0:13:52 > 0:13:56# S-H-O-P-P-I-N-G
0:13:56 > 0:13:57# We're shopping... #
0:13:59 > 0:14:02Designers here have created what they believe will be
0:14:02 > 0:14:04the supermarket of tomorrow.
0:14:08 > 0:14:11It feels really space-agey in here.
0:14:11 > 0:14:14There's, like, digital displays everywhere.
0:14:14 > 0:14:17The displays are combined with motion detectors that sense
0:14:17 > 0:14:20exactly which item I'm looking at.
0:14:21 > 0:14:26OK, so just by picking up this product, it's actually
0:14:26 > 0:14:30prompted the display to start telling me more about it.
0:14:30 > 0:14:32It tells me the cost, it's telling me
0:14:32 > 0:14:35the carbon footprint of making pro-biotic yoghurt.
0:14:36 > 0:14:41The designers wanted to create a futuristic supermarket but
0:14:41 > 0:14:46with an open-plan layout inspired by traditional food markets.
0:14:46 > 0:14:49It's a big space but it doesn't feel too oppressive,
0:14:49 > 0:14:51like normal supermarkets.
0:14:53 > 0:14:56And no future supermarket would be complete
0:14:56 > 0:14:58without a sprinkling of these.
0:15:00 > 0:15:04This machine looks like it's doing something really simple.
0:15:04 > 0:15:06It's just stacking apples.
0:15:06 > 0:15:09But it actually represents a real breakthrough
0:15:09 > 0:15:11when it comes to robotic technology
0:15:11 > 0:15:16because normally, human beings and industrial robots shouldn't mix,
0:15:16 > 0:15:18it's quite dangerous,
0:15:18 > 0:15:21but watch what happens when I actually interact with it.
0:15:24 > 0:15:25It stopped.
0:15:27 > 0:15:32Because of this ability to sense if it hits an obstacle,
0:15:32 > 0:15:34this robot is the first of its kind
0:15:34 > 0:15:37that can operate in crowded public spaces.
0:15:39 > 0:15:41# Are friends electric? #
0:15:41 > 0:15:45The hope is that, one day soon, robots like this one could
0:15:45 > 0:15:49work safely alongside us, even in the busiest supermarkets.
0:15:57 > 0:16:00Just around the corner at the exhibition is a very
0:16:00 > 0:16:04different vision of how tomorrow's grocery shopping might look.
0:16:08 > 0:16:11Most of us still like to wander through a supermarket,
0:16:11 > 0:16:13browsing for our groceries,
0:16:13 > 0:16:18so the designers of this system are aiming to recreate that experience
0:16:18 > 0:16:20with these virtual reality goggles
0:16:20 > 0:16:24but they're combining it with the convenience of shopping online.
0:16:25 > 0:16:31OK, so I see this dairy farm in front of me and cereals.
0:16:31 > 0:16:34I'm going to go to cereals.
0:16:34 > 0:16:36Whoa!
0:16:36 > 0:16:40By moving my head, I can look around this virtual world.
0:16:40 > 0:16:42There's a chicken right there.
0:16:43 > 0:16:46I can see and almost touch the food I'm buying.
0:16:48 > 0:16:50I've never seen this product before so it's nice to be able to
0:16:50 > 0:16:52look at the packaging.
0:16:52 > 0:16:57Nutritional facts - that's the thing I'd be most interested it.
0:16:57 > 0:17:0185 calories for 280g - it's actually quite good.
0:17:02 > 0:17:05Yeah, that's definitely going in the basket.
0:17:07 > 0:17:09It was good fun playing with these goggles and I love
0:17:09 > 0:17:13being in a virtual world but I'm not really sure the technology
0:17:13 > 0:17:16is there yet because online shoppers really want to save time
0:17:16 > 0:17:18and they want convenience,
0:17:18 > 0:17:21and this technology doesn't really give you that.
0:17:23 > 0:17:25It's still early days for this system
0:17:25 > 0:17:28but whether it's information at the touch of your fingertips
0:17:28 > 0:17:31or touch-sensitive robots, it seems like the future of
0:17:31 > 0:17:37supermarket shopping is going to be an experience tailored just to you.
0:17:49 > 0:17:53Service, please! Two deep-fried oysters, one baked pumpkin.
0:17:53 > 0:17:57Our very own Michelin-starred chef, Angela Hartnett...
0:17:57 > 0:17:59Can you pass me a bowl, John, please?
0:17:59 > 0:18:01..is trying out some kitchen gadgets...
0:18:01 > 0:18:03Service!
0:18:04 > 0:18:08..that claim they could revolutionise our cooking and our lives.
0:18:10 > 0:18:13So today, it's about a talking frying pan that claims it can help
0:18:13 > 0:18:15you cook the perfect food.
0:18:15 > 0:18:19The pan aims to help total kitchen novices by sending
0:18:19 > 0:18:22step-by-step instructions to an app.
0:18:22 > 0:18:25I'm putting it to the test with a classic steak.
0:18:25 > 0:18:27So, to me, it's all about the timing,
0:18:27 > 0:18:31it's all about the heat of the pan, so let's see how this pan gets on.
0:18:31 > 0:18:34So we're going to go for a medium-rare steak.
0:18:34 > 0:18:35- APP BEEPS - Oops, it's connected.
0:18:35 > 0:18:39APP: 'Preheat the pan to 350 degrees Fahrenheit.
0:18:39 > 0:18:41'Remember to add one tablespoon olive oil to the pan.'
0:18:43 > 0:18:47A sensor in the pan measures the temperature of the surface
0:18:47 > 0:18:50and it sends the information to the app.
0:18:50 > 0:18:52And you can see it's going up in numbers.
0:18:52 > 0:18:55I'm loving the fact it says, "Marvellous, marvellous!"
0:18:55 > 0:18:57It's like being in a kitchen with Mary Berry.
0:18:57 > 0:18:58- APP BEEPS - Ah, put the steak in the pan.
0:18:58 > 0:19:01- 'Put the steak in the pan.' - There we go.
0:19:01 > 0:19:03So far, so good.
0:19:03 > 0:19:06It's asked for the meat to go into a sizzling hot pan,
0:19:06 > 0:19:07just as I would.
0:19:07 > 0:19:10But the temperature sensor on my talking pan seems
0:19:10 > 0:19:11a tad too sensitive.
0:19:11 > 0:19:13APP BEEPS
0:19:13 > 0:19:14'The heat is a bit too low.'
0:19:14 > 0:19:17So I'm going to have to turn it up a little bit.
0:19:19 > 0:19:20- APP BEEPS - Now it's a bit too hot.
0:19:20 > 0:19:25- 'The heat is a bit too high.' - OK, so I'm turning it down again.
0:19:25 > 0:19:27APP BEEPS 'The heat is a bit too high.'
0:19:27 > 0:19:29Yeah, bloody hell, this is quite annoying now.
0:19:29 > 0:19:33It seems to be sort of reacting every time you sort of touch it.
0:19:33 > 0:19:36It's saying, "Turn the heat up, turn the heat down",
0:19:36 > 0:19:37when actually, in normal cooking,
0:19:37 > 0:19:40that wouldn't really make that much of a difference.
0:19:40 > 0:19:42APP BEEPS 'Flip the steak.'
0:19:42 > 0:19:44So what I'm looking for when I cook my steak -
0:19:44 > 0:19:49beautiful caramelisation, and you've got that lovely nutty goldenness.
0:19:49 > 0:19:50APP BEEPS
0:19:50 > 0:19:52'Put the butter into the pan.
0:19:52 > 0:19:55'As it melts, use a spoon to baste the steak with butter.'
0:19:56 > 0:19:59You're getting flavour in there, you're getting moisture in there.
0:19:59 > 0:20:02APP BEEPS 'You're done. Enjoy your steak.'
0:20:04 > 0:20:06So the app's told me to rest my meat,
0:20:06 > 0:20:07which you would always do,
0:20:07 > 0:20:10cos it lets the fibres and the tissues relax
0:20:10 > 0:20:12and that helps to tenderise your meat.
0:20:14 > 0:20:17It looks nice and it looks nicely caramelised but, for me,
0:20:17 > 0:20:21that's not a medium-rare steak, that's a well-done steak.
0:20:21 > 0:20:24I think all that, you know, "It's too hot, it's too cold",
0:20:24 > 0:20:29you never really ever have a pan that is absolutely on 350 degrees.
0:20:29 > 0:20:32I think that pan could work with something...I don't know,
0:20:32 > 0:20:34risotto, it could probably work for something like that.
0:20:34 > 0:20:37It could maybe work for something like stews.
0:20:37 > 0:20:39One-pot wonder dishes for me.
0:20:39 > 0:20:41'Remember to turn off the stove.'
0:20:52 > 0:20:56In this series, I'm investigating how technology can help us
0:20:56 > 0:20:58with some of the big issues that all of us face
0:20:58 > 0:21:01about the food we eat in tomorrow's world.
0:21:04 > 0:21:08This week, the billion-pound industry of food fraud.
0:21:09 > 0:21:12You may not think you've heard of food fraud
0:21:12 > 0:21:13but you'll definitely have heard about
0:21:13 > 0:21:17the horsemeat scandal that rocked the nation in 2013.
0:21:20 > 0:21:22Investigations have started to find out
0:21:22 > 0:21:26how some supermarket beefburgers were found to contain horsemeat.
0:21:26 > 0:21:28We all remember that one, don't we?
0:21:28 > 0:21:30Where the beefburgers and the 100% beef lasagne
0:21:30 > 0:21:32weren't really 100% beef
0:21:32 > 0:21:34and contained a little bit too much horse?
0:21:34 > 0:21:36Tests showed horsemeat levels
0:21:36 > 0:21:40of between 60 and 100% in some products.
0:21:40 > 0:21:42Horsemeat isn't actually bad for you.
0:21:42 > 0:21:46The problem is that it's not what we thought we were paying for.
0:21:46 > 0:21:48And from lamb that's really chicken
0:21:48 > 0:21:50to bread that's been bulked out with chalk,
0:21:50 > 0:21:53food-related rip-offs are as old as a Sunday roast.
0:21:53 > 0:21:57So can we look forward to a future without food fraud
0:21:57 > 0:21:59or is it just always going to be with us?
0:21:59 > 0:22:01Because one of the reasons that it's always been going on
0:22:01 > 0:22:04is because a lot of the time, we don't know what we're eating.
0:22:04 > 0:22:06# Fish, fish, fish, fish, fish
0:22:06 > 0:22:08# Fish, fish, fish, fish
0:22:08 > 0:22:09# Eating fish! #
0:22:11 > 0:22:14Take a normal visit to the chip shop.
0:22:14 > 0:22:16You want to order some cod and chips -
0:22:16 > 0:22:18please, can I have some cod and chips?
0:22:18 > 0:22:19Can I get some cod and chips?
0:22:19 > 0:22:22We do this all the time, don't we? That'd be lovely.
0:22:22 > 0:22:24Just...OK, there's some cod there,
0:22:24 > 0:22:26and then some more cod there, and some more...
0:22:26 > 0:22:29Like, I'm not that hungry, Pam! Thanks very much.
0:22:29 > 0:22:33The three fish Pam's kindly served up look pretty similar
0:22:33 > 0:22:37but only one is the cod that's written on the menu.
0:22:37 > 0:22:39They all look the same from the outside.
0:22:41 > 0:22:44That breaks the same way. Is this the cod?
0:22:44 > 0:22:46Or this? Or this?
0:22:48 > 0:22:51One of these is haddock and one is whiting
0:22:51 > 0:22:53but most of us can't tell them apart.
0:22:53 > 0:22:58And last year, investigators found one in every six pieces of fish
0:22:58 > 0:23:02sold in chippies was actually a different, cheaper species.
0:23:02 > 0:23:05- Not here, of course, cos this is Long's... - No, we only serve cod and haddock.
0:23:05 > 0:23:07..Belfast's finest fish and chip shop.
0:23:07 > 0:23:09You know the fishermen and the fish you're getting.
0:23:09 > 0:23:12But you might get any of these three fish when you order cod and chips
0:23:12 > 0:23:14because we can't tell the difference.
0:23:18 > 0:23:22But as fast as fraudsters are coming up with new ways to trick us,
0:23:22 > 0:23:26scientists are searching for new ways to beat them at their own game.
0:23:26 > 0:23:29Professor Chris Elliott is at the forefront
0:23:29 > 0:23:31of the war on food fraud,
0:23:31 > 0:23:34the man the government called in after the horsemeat scandal.
0:23:37 > 0:23:39Chris, how common is food fraud?
0:23:39 > 0:23:42Up to 10% of all the food that we buy has some sort of fraud
0:23:42 > 0:23:44- associated with it.- Yeah.
0:23:44 > 0:23:47In the UK, there could be up to £10 billion worth
0:23:47 > 0:23:50of criminal activity going on at any given time.
0:23:50 > 0:23:54So the one that most people know about now is substitution fraud, like in the horsemeat scandal -
0:23:54 > 0:23:56putting something cheap in for something that's expensive.
0:23:58 > 0:24:01Where science can help to fight these fraudsters
0:24:01 > 0:24:04is with identification.
0:24:04 > 0:24:06Much of the meat in the horsemeat scandal was missed
0:24:06 > 0:24:09because it was labelled as British when it wasn't.
0:24:10 > 0:24:12This machine could stop that.
0:24:12 > 0:24:15By analysing the chemical composition of the meat,
0:24:15 > 0:24:18it can tell where in the world it comes from.
0:24:19 > 0:24:22Essentially, what the cow eats and drinks will give him
0:24:22 > 0:24:25a unique regional fingerprint, as it were?
0:24:25 > 0:24:28Yeah. Those animals will have a signature.
0:24:29 > 0:24:32So if the meat has been labelled from the wrong place in order
0:24:32 > 0:24:36to inflate the price or to pass it off as something it's not,
0:24:36 > 0:24:37Chris can spot the fraud.
0:24:40 > 0:24:42And with an armoury of hi-tech weapons like this,
0:24:42 > 0:24:45he's uncovered all manner of food crimes...
0:24:46 > 0:24:49..including olive oil, sold in Britain,
0:24:49 > 0:24:51that doesn't have any olives in it.
0:24:52 > 0:24:54So they put colouring dyes into sunflower oil...
0:24:54 > 0:24:56To make it look like olive oil.
0:24:56 > 0:24:58So what's the price differential between that...
0:24:58 > 0:24:59between those two things?
0:24:59 > 0:25:05So sunflower oil would be maybe 50p for a litre.
0:25:05 > 0:25:07Extra virgin olive oil,
0:25:07 > 0:25:10you could pay upwards of £5 per litre -
0:25:10 > 0:25:11ten times more.
0:25:11 > 0:25:14- That's quite the mark-up, isn't it? - Huge mark-up.
0:25:14 > 0:25:18So somewhere, there is a factory or warehouse into which sunflower
0:25:18 > 0:25:22comes in one door and extra virgin olive oil goes out the other door?
0:25:22 > 0:25:24Yeah, and when you say a factory,
0:25:24 > 0:25:28there are multiple factories across Europe doing that.
0:25:28 > 0:25:30Then there's the honey that's been diluted.
0:25:30 > 0:25:32It tastes very sweet.
0:25:32 > 0:25:3575% honey, 25% sugar.
0:25:35 > 0:25:36Honey laundering!
0:25:37 > 0:25:41And Chris recently discovered that a quarter of the oregano
0:25:41 > 0:25:46on sale in Britain has been cut with tasteless plants.
0:25:47 > 0:25:49As new technology comes on board,
0:25:49 > 0:25:52there are even more frauds which Chris can spot.
0:25:52 > 0:25:53Remember that fish?
0:25:53 > 0:25:55One of Chris' latest bits of kit
0:25:55 > 0:25:58identifies different species in seconds.
0:25:59 > 0:26:02What we have here is a surgeon's scalpel.
0:26:02 > 0:26:04Attached to it is a laser.
0:26:04 > 0:26:09As I cut through that fish, the laser starts to burn the fish.
0:26:11 > 0:26:15A mass spectrometer analyses the smoke particles
0:26:15 > 0:26:18and, by matching the profile against the database Chris is building,
0:26:18 > 0:26:21he's able to identify the fish.
0:26:21 > 0:26:24It's a technique originally developed for cancer surgery
0:26:24 > 0:26:28to distinguish between cancerous and healthy cells.
0:26:28 > 0:26:29- There's the result. - DARA LAUGHS
0:26:29 > 0:26:3385% probability that that is not only cod,
0:26:33 > 0:26:35but it's the tail of the cod.
0:26:35 > 0:26:37Do we pay more for tail of cod? Is tail of cod better...?
0:26:37 > 0:26:39- We pay less for tail of cod. - Oh, really?- Yes.
0:26:39 > 0:26:42So if I'm eating a cod fillet but I'm getting cod tail,
0:26:42 > 0:26:45- somebody is doing better out of that deal?- Exactly.
0:26:45 > 0:26:49Chris' forensic techniques can already reveal a huge amount about
0:26:49 > 0:26:53a piece of food and it's hoped that the growing range of tools at his
0:26:53 > 0:26:58disposal will increasingly give the fraudsters a run for their money.
0:26:58 > 0:27:02What we're trying to do in the UK is make it as difficult as possible
0:27:02 > 0:27:06for fraudsters to operate, so we're trying to make a fortress
0:27:06 > 0:27:09so that those fraudsters will take their trade somewhere else.
0:27:20 > 0:27:22Now, here's something for those moments
0:27:22 > 0:27:25when you can't find the item on your shopping list
0:27:25 > 0:27:28and spend hours wandering round the store looking for it.
0:27:32 > 0:27:35A team in Texas has built a shopping trolley
0:27:35 > 0:27:36with a mind of its own.
0:27:41 > 0:27:44It's a prototype and it's helping one of the design team,
0:27:44 > 0:27:46Eric Schneider, to do his shop.
0:27:47 > 0:27:49- TROLLEY:- 'Hello, Eric. Nice to see you again.'
0:27:51 > 0:27:56Meet the smartest cart - a shopping trolley which knows how you shop
0:27:56 > 0:27:58and where you shop better than you do.
0:28:01 > 0:28:04It can navigate seamlessly round the store...
0:28:06 > 0:28:08..or, at least, that's the idea.
0:28:08 > 0:28:10'I'm ready to shop if you are.'
0:28:11 > 0:28:16'Your first closest item is spaghetti. It is in aisle 12.
0:28:16 > 0:28:17'I'll follow you there.'
0:28:18 > 0:28:22As well as telling you where to go, the shopping trolley will
0:28:22 > 0:28:26make helpful suggestions about what you might like to buy.
0:28:28 > 0:28:30'Organic spaghetti noodles.
0:28:30 > 0:28:33'This would go well with some Marinara sauce.
0:28:33 > 0:28:35# I always feel like
0:28:35 > 0:28:38# Somebody's watching me... #
0:28:38 > 0:28:40It's powered by electric motors in the wheels
0:28:40 > 0:28:44and it sees the world through a pair of motion-sensitive cameras.
0:28:47 > 0:28:48When it's time to leave,
0:28:48 > 0:28:51as you've already checked everything into your trolley,
0:28:51 > 0:28:55there's no need to check out - all you have to do is pay.
0:28:55 > 0:28:59'Thank you. I can follow you to your car if you'd like.'
0:29:01 > 0:29:05Its creators believe their trolley will be in your supermarket
0:29:05 > 0:29:06within five years.
0:29:09 > 0:29:13Until then, you'll just have to find your own spaghetti.
0:29:21 > 0:29:26With the world population due to hit 9 billion by the year 2050,
0:29:26 > 0:29:29we're running out of space to grow enough food to feed us all.
0:29:31 > 0:29:35So fruit and veg expert Chris Bavin is in Australia
0:29:35 > 0:29:39where ingenious scientists have found a way to grow vegetables
0:29:39 > 0:29:42in one of the most unlikely places on earth - the desert.
0:29:46 > 0:29:49Growing fruit and veg is quite complicated
0:29:49 > 0:29:51but there is a couple of simple rules -
0:29:51 > 0:29:54you need lots of good, fresh, clean water,
0:29:54 > 0:29:56something decent to grow it in
0:29:56 > 0:29:58and you don't want extreme temperatures.
0:29:58 > 0:30:02Which makes this possibly one of the worst places in the world
0:30:02 > 0:30:04to grow fruit and vegetables!
0:30:06 > 0:30:09He's certainly not getting his five a day.
0:30:18 > 0:30:21Welcome to Sundrop Farm
0:30:21 > 0:30:24in the South Australian Outback.
0:30:24 > 0:30:27Here, the temperatures reach 40 degrees
0:30:27 > 0:30:30and there's just 20 centimetres of rain a year.
0:30:32 > 0:30:35But this 2,000 square metre greenhouse
0:30:35 > 0:30:37is packed full of tomatoes.
0:30:38 > 0:30:40So how is this possible?
0:30:41 > 0:30:45I'm here to meet the team behind this desert farm -
0:30:45 > 0:30:48Reiner Wolterbeek and Philipp Saumweber.
0:30:49 > 0:30:50- Hello, guys.- Hey.
0:30:50 > 0:30:52- This place is incredible. - Chris, good to see you.
0:30:52 > 0:30:55- Nice to meet you. How are we doing? - Great, welcome.
0:30:55 > 0:30:57Thank you very much. The tomatoes look good.
0:30:57 > 0:30:58Do you mind if I taste one?
0:30:58 > 0:30:59No, go for it.
0:31:01 > 0:31:03Mm. That is lovely.
0:31:04 > 0:31:07To grow tomatoes, you need water...
0:31:09 > 0:31:14..but the nearest source of fresh water is 250 miles away.
0:31:16 > 0:31:21So the first task was to create their own supply from sea water.
0:31:22 > 0:31:24We're about a kilometre away from the ocean.
0:31:24 > 0:31:28We pump it from there towards here and then we just need heat,
0:31:28 > 0:31:31and what you're looking at is a big solar heat collector.
0:31:33 > 0:31:36These mirrors swivel so they always face the sun.
0:31:38 > 0:31:42They concentrate solar energy onto a pipe filled full of oil.
0:31:45 > 0:31:50The oil heats the sea water until it boils and turns into steam.
0:31:51 > 0:31:54If you condense that water vapour, then you get fresh water.
0:31:54 > 0:31:56And that's our irrigation water.
0:31:58 > 0:32:02The salty water that is left behind is pumped back into the sea.
0:32:05 > 0:32:07So an hour ago, this was water from the great Southern Ocean
0:32:07 > 0:32:09- and now it's good enough to drink? - Yeah.
0:32:11 > 0:32:12Well done, guys. Cheers.
0:32:12 > 0:32:13Cheers.
0:32:15 > 0:32:17But farming in the desert
0:32:17 > 0:32:20isn't just about finding a supply of fresh water.
0:32:22 > 0:32:24They also need to deal with a climate
0:32:24 > 0:32:26that's far too hot for tomatoes.
0:32:29 > 0:32:33- How hot can it get round here? - I've seen it as high as 48.
0:32:33 > 0:32:37Sometimes, they need to drop the temperature in the greenhouse
0:32:37 > 0:32:43by as much as 20 degrees but the way they do it is surprisingly simple,
0:32:43 > 0:32:46using just seawater,
0:32:46 > 0:32:49corrugated cardboard and fans.
0:32:51 > 0:32:55So when you take your summer holiday and you jump into a swimming pool
0:32:55 > 0:32:59and you get out, the layer of droplets on your body start
0:32:59 > 0:33:01evaporating and that creates this chilled sensation.
0:33:01 > 0:33:02Yeah, yeah, yeah.
0:33:02 > 0:33:05It's basically the same what happens here.
0:33:05 > 0:33:07Sea water is poured over the cardboard
0:33:07 > 0:33:10and, as it evaporates, it cools the air.
0:33:10 > 0:33:13The fans then pull the cold air through the whole greenhouse
0:33:13 > 0:33:15to lower the temperature.
0:33:16 > 0:33:18Yeah, you can see it all coming down here.
0:33:18 > 0:33:21It's like an industrial Blue Peter project!
0:33:21 > 0:33:22That is very cold to touch.
0:33:25 > 0:33:26But there are some things
0:33:26 > 0:33:29that Philipp and Reiner can't control.
0:33:30 > 0:33:33As well as kangaroos getting into the greenhouse...
0:33:35 > 0:33:36..there's the bees.
0:33:38 > 0:33:40Or rather, the lack of them.
0:33:43 > 0:33:46The native Australian bees don't like tomato flowers
0:33:46 > 0:33:47and won't pollinate them
0:33:47 > 0:33:50so these guys have had to come up with a new way
0:33:50 > 0:33:52to pollinate their plants.
0:33:52 > 0:33:55MUSIC: Bangarang by Skrillex
0:33:57 > 0:34:01You use that? You use the vibration from a speaker?
0:34:01 > 0:34:03Yup. At the end of the day, it does the same trick.
0:34:03 > 0:34:06It just vibrates air and that vibrates in the flower,
0:34:06 > 0:34:07and we're now trying
0:34:07 > 0:34:11to get it in the right frequency to mimic the normal bumblebees.
0:34:14 > 0:34:16So it's a tomato farm by day
0:34:16 > 0:34:19- and then a banging nightclub at night, is it?- Yeah.
0:34:26 > 0:34:29So to help bring us fresh fruit and veg,
0:34:29 > 0:34:32a barren desert has been turned into a fertile oasis.
0:34:33 > 0:34:37What this place shows us is you can grow fruit and vegetables
0:34:37 > 0:34:40in some of the most inhospitable, arid parts of the world,
0:34:40 > 0:34:43even without access to fresh water.
0:34:43 > 0:34:46Maybe desert farming in the future could be one of the solutions
0:34:46 > 0:34:48to feed our growing population.
0:34:53 > 0:34:57Now, back to Britain. We're a nation of habit.
0:34:57 > 0:35:02Did you know that as much as 80% of the items in your shopping basket
0:35:02 > 0:35:04are the same every week?
0:35:06 > 0:35:09Most supermarkets use that information
0:35:09 > 0:35:12to predict what you'll want so they can make sure it's in stock.
0:35:15 > 0:35:19At Ocado, the team that knows more about your shopping that you do
0:35:19 > 0:35:20is run by Paul Clarke.
0:35:24 > 0:35:26We collect a huge amount of data
0:35:26 > 0:35:28on everything that people buy,
0:35:28 > 0:35:29the frequency at which they buy,
0:35:29 > 0:35:32and then we use those to try and predict
0:35:32 > 0:35:34what they're going to ask us for tomorrow.
0:35:34 > 0:35:36What are the single most popular items?
0:35:36 > 0:35:40- Milk and cucumber are surprisingly at the top of the range.- Really?
0:35:40 > 0:35:43And, obviously, people buy many different kinds of milk,
0:35:43 > 0:35:46but cucumber, I think, is slightly bizarre but that's the case.
0:35:46 > 0:35:48Wow, OK. It's a nation of cucumber lovers!
0:35:48 > 0:35:51It's a nation of cucumber lovers, yeah.
0:35:51 > 0:35:54But many of our favourites can change on a daily basis.
0:35:56 > 0:36:00So right now, you presume that this breakfast biscuit thing,
0:36:00 > 0:36:02which I've actually never seen before,
0:36:02 > 0:36:05is going to sell more than this gingerbread man?
0:36:05 > 0:36:06That's what we predict.
0:36:06 > 0:36:09It's all about trying to predict what customers are going to
0:36:09 > 0:36:12buy tomorrow before they even have a clue themselves.
0:36:12 > 0:36:14Their computers use this information
0:36:14 > 0:36:17to position the most popular items close together,
0:36:17 > 0:36:21which can wipe crucial seconds off your delivery time.
0:36:22 > 0:36:24It's strange to think that the popularity is...
0:36:24 > 0:36:27As I fan my hands out, these are equally popular.
0:36:27 > 0:36:30- Now, if I'm stretching, they're less popular.- That's it.
0:36:30 > 0:36:33Again, behind me, this is presumably very, very popular things.
0:36:33 > 0:36:36Some brands are very well known but some brands I've never heard of.
0:36:36 > 0:36:39This is a banana-apple-peach juice.
0:36:39 > 0:36:42Are you really selling as many of them as you are of the muffins?
0:36:42 > 0:36:46As many of them as you are of this well-known brand?
0:36:46 > 0:36:48- That's what the data says. - Yes, that's intriguing.
0:36:48 > 0:36:52And this well-known brand of blackcurrant cordial
0:36:52 > 0:36:53sells as much as Bell's Whisky,
0:36:53 > 0:36:55so there is a window on the British population.
0:36:59 > 0:37:02So next time you're struggling to decide
0:37:02 > 0:37:04what should be in your weekly shop,
0:37:04 > 0:37:08be aware these guys probably already know what you're going to buy.
0:37:22 > 0:37:27Next, with up to a quarter of us on a diet at any one time,
0:37:27 > 0:37:30can technology help us with the battle of the bulge?
0:37:34 > 0:37:39Shini has travelled to Tokyo to take part in an experiment to see
0:37:39 > 0:37:41if you can lose weight without willpower.
0:37:47 > 0:37:49So to prepare for this eating experiment,
0:37:49 > 0:37:51I've been told not to eat for a few hours
0:37:51 > 0:37:54and that's all I know at this stage and I'm starving!
0:37:59 > 0:38:02I've been kept in the dark about exactly what's going to happen.
0:38:02 > 0:38:06The test is being run by Professor Takuji Narumi.
0:38:06 > 0:38:09Hi. Nice to meet you. Konichiwa.
0:38:11 > 0:38:14The first thing he gets me to do is put on some goggles.
0:38:14 > 0:38:16Can you see your hand?
0:38:16 > 0:38:18Oh, yeah, I can see my hands.
0:38:18 > 0:38:21OK, this is a cookie.
0:38:21 > 0:38:24So please eat until you are satisfied.
0:38:28 > 0:38:31The headset is part of a system that combines the real world
0:38:31 > 0:38:33with the virtual world.
0:38:33 > 0:38:35It's called augmented reality.
0:38:35 > 0:38:39They seem smaller than the usual size cookie.
0:38:39 > 0:38:42Oh, but it's maybe Japanese size.
0:38:42 > 0:38:43HE CHUCKLES
0:38:43 > 0:38:46Takuji wants to know how many I can eat.
0:38:48 > 0:38:49I didn't know it...
0:38:49 > 0:38:51Five cookies that was.
0:38:51 > 0:38:55..but the headset was actually manipulating what I saw.
0:38:56 > 0:38:58OK, this IS my last one.
0:39:01 > 0:39:04So that's part one of the experiment over.
0:39:04 > 0:39:06I'm still not quite sure what's going on
0:39:06 > 0:39:08and tomorrow I'm back for part two.
0:39:14 > 0:39:17The next day, I had to do exactly the same thing.
0:39:20 > 0:39:22These cookies are huge.
0:39:22 > 0:39:23HE CHUCKLES
0:39:23 > 0:39:25I could eat a fifth
0:39:25 > 0:39:28but I'd be forcing myself to have that.
0:39:28 > 0:39:29Mmm...
0:39:31 > 0:39:34But this time, I could only manage five.
0:39:34 > 0:39:36Oh...
0:39:36 > 0:39:38That's enough cookies for me.
0:39:39 > 0:39:42I have my suspicions about those cookies.
0:39:42 > 0:39:45- Were they bigger cookies than yesterday?- No.
0:39:45 > 0:39:49- You only ate this one kind of cookie.- Really?- Yes.
0:39:49 > 0:39:51On both days, the same cookie?
0:39:51 > 0:39:52Yes.
0:39:52 > 0:39:55I had like eight yesterday.
0:39:55 > 0:39:56So, seeing is believing.
0:40:01 > 0:40:04All the cookies were exactly the same size.
0:40:06 > 0:40:09But Takuji's researchers found that if the cookies look bigger,
0:40:09 > 0:40:11we eat fewer of them.
0:40:11 > 0:40:14On average 10% less.
0:40:18 > 0:40:19People are fooled
0:40:19 > 0:40:22because it's not just the cookies that are changing size.
0:40:26 > 0:40:29What's really clever about this technology is the fact that
0:40:29 > 0:40:33I can see my hand and it looked as it does in reality but the cookie
0:40:33 > 0:40:36I was holding wasn't what it seemed to be.
0:40:38 > 0:40:42A computer system was actually changing the shape of my hand.
0:40:42 > 0:40:45As it made the images of the cookies bigger or smaller,
0:40:45 > 0:40:47my hand was changing as well.
0:40:50 > 0:40:53You may not be getting your own augmented reality glasses
0:40:53 > 0:40:54any time soon...
0:40:56 > 0:40:59But studies have shown that just putting your meals
0:40:59 > 0:41:02onto a smaller plate
0:41:02 > 0:41:04makes them seem bigger.
0:41:05 > 0:41:07And that can make you eat less.
0:41:22 > 0:41:26Tomorrow's Food promises new technologies, new tastes
0:41:26 > 0:41:28and new textures.
0:41:29 > 0:41:32So could our future food be created in a lab,
0:41:32 > 0:41:34rather than growing on a farm?
0:41:47 > 0:41:51# How do you like your eggs in the morning... #
0:41:51 > 0:41:54I've come to California where they're trying to redesign
0:41:54 > 0:41:57one of nature's most versatile foods.
0:41:57 > 0:42:00- Morning.- Hi, how are you?- Good, what can I get for you this morning?
0:42:00 > 0:42:03Can I get... Oh, can I get something with eggs, please?
0:42:03 > 0:42:05Oh, you've come to the right place.
0:42:06 > 0:42:10In the UK we eat our way through over a million eggs a day.
0:42:12 > 0:42:13Eggs are incredible.
0:42:13 > 0:42:16If you beat eggs, they will hold in air
0:42:16 > 0:42:19and make food fluffy and light like pancakes, or omelette.
0:42:19 > 0:42:22You can glaze with them and they will caramelise like French toast.
0:42:22 > 0:42:25You can use them to hold ingredients together,
0:42:25 > 0:42:28like in a cake, or you can even use them to emulsify,
0:42:28 > 0:42:32which means to stop oil and water separating
0:42:32 > 0:42:34so that you can make mayonnaise.
0:42:34 > 0:42:37Eggs - what would we do without them?
0:42:40 > 0:42:43I'm here in Silicon Valley, more famous for computer companies
0:42:43 > 0:42:46like Google and Facebook - it's not famous for food,
0:42:46 > 0:42:48but one company wants to change that
0:42:48 > 0:42:50because they want to...not redesign the egg,
0:42:50 > 0:42:53but design something that will do the job an egg does
0:42:53 > 0:42:57without using any chickens or any animals at all, just using plants.
0:42:57 > 0:42:59They're making the eggless egg
0:42:59 > 0:43:01and it's not being made by farmers or chefs -
0:43:01 > 0:43:02it's being made by nerds.
0:43:03 > 0:43:06Here at a company called Hampton Creek,
0:43:06 > 0:43:08they think they've cracked it.
0:43:08 > 0:43:09So that's it, that's how it looks.
0:43:09 > 0:43:11- Absolutely.- So you make a mixed egg?
0:43:11 > 0:43:14Yes, this is a representative of a whole egg.
0:43:14 > 0:43:17Well, scrambled egg does seem like a fairly straightforward test
0:43:17 > 0:43:19of how effective an egg substitute this is.
0:43:19 > 0:43:21That's our really big test.
0:43:21 > 0:43:22We want to see how it performs.
0:43:22 > 0:43:25People have been making scrambled eggs in their homes for years
0:43:25 > 0:43:26and they know the feel,
0:43:26 > 0:43:27the speed in which it cooks.
0:43:27 > 0:43:30It's a very unique process that it goes through
0:43:30 > 0:43:32while cooking an egg in a pan.
0:43:32 > 0:43:35- Make me some scrambled eggs. - Absolutely! Let's do it.
0:43:37 > 0:43:41The reason they've managed to raise millions of dollars to create
0:43:41 > 0:43:44an egg made of plants is not only because they think there could be
0:43:44 > 0:43:46a billion-dollar market for it,
0:43:46 > 0:43:48but if they can create an eggless egg,
0:43:48 > 0:43:51the possibilities for food are endless.
0:43:52 > 0:43:56But first, their egg needs to be convincing.
0:43:56 > 0:43:58You can make an omelette out of this, a scrambled egg,
0:43:58 > 0:44:01it does the exact same thing at the same rate of speed.
0:44:03 > 0:44:05It's taken years to trawl through a database
0:44:05 > 0:44:08of 18 billion plant extracts
0:44:08 > 0:44:12to shortlist around 4,000 chemical compounds
0:44:12 > 0:44:13that look most promising.
0:44:15 > 0:44:17As it cooks, it looks more and more like scrambled egg.
0:44:17 > 0:44:20It doesn't look like egg when it goes in.
0:44:20 > 0:44:23Then a computer calculated the combination of these plant extracts
0:44:23 > 0:44:26most likely to make an eggless egg cook
0:44:26 > 0:44:27and taste like the real thing.
0:44:29 > 0:44:33Finally, chefs like Trevor tweak the recipe to make sure
0:44:33 > 0:44:34it works in the real world.
0:44:34 > 0:44:36I'm just about there.
0:44:36 > 0:44:40The exact recipe used is a closely guarded secret.
0:44:40 > 0:44:45All I know is it's definitely 100% chicken free.
0:44:48 > 0:44:52So this is it, this is the non-egg scrambled egg?
0:44:52 > 0:44:53You got it!
0:44:57 > 0:44:59- The texture feels very egg-like. - Mm-hm.
0:44:59 > 0:45:01That's remarkable.
0:45:01 > 0:45:04Basically any way you would cook your egg at home,
0:45:04 > 0:45:06this will do the exact same thing.
0:45:06 > 0:45:09- Of course eggs do loads of different jobs.- Absolutely.
0:45:09 > 0:45:12While the eggless scrambled egg is still a prototype,
0:45:12 > 0:45:15one of their products should be hitting UK stores soon.
0:45:15 > 0:45:19So we have four of them out here. That's just our regular mayonnaise.
0:45:19 > 0:45:21We have got a garlic, a Sriracha and a chipotle.
0:45:21 > 0:45:24- I'm going to try the chipotle.- OK.
0:45:29 > 0:45:31- Nice.- Thanks so much.
0:45:31 > 0:45:32The job of this isn't for me to go,
0:45:32 > 0:45:35"Oh, my God, that's too much chipotle." The, er...
0:45:35 > 0:45:37There's quite a kick on that one, actually.
0:45:37 > 0:45:39The job of this isn't for me to go,
0:45:39 > 0:45:41"This is the most amazing thing I've ever tasted in my life."
0:45:41 > 0:45:43The job for me here is to go,
0:45:43 > 0:45:45"That's exactly the same thing I've always tasted."
0:45:45 > 0:45:47You're going to use it exactly the same way
0:45:47 > 0:45:48you used any other product.
0:45:50 > 0:45:53Food engineers like those at Hampton Creek have big plans
0:45:53 > 0:45:55to transform the food industry.
0:45:58 > 0:46:02And other companies are already developing cow-free milk and cheese.
0:46:04 > 0:46:06Like all of these new start-up companies,
0:46:06 > 0:46:09the people here speak about how this product is going to change the world
0:46:09 > 0:46:13because it will reduce carbon emissions and save water resources
0:46:13 > 0:46:16and will make people healthier and it will be like a revolution
0:46:16 > 0:46:19and they all talk like that but this one could work,
0:46:19 > 0:46:21because even though it's a revolution,
0:46:21 > 0:46:23when you put it in your mouth, it's like nothing has changed.
0:46:35 > 0:46:38Go to the veg aisle of any supermarket today
0:46:38 > 0:46:40and you'll be greeted by a riot of colour.
0:46:42 > 0:46:46Our greens are no longer just green.
0:46:46 > 0:46:49From candied beetroot to rainbow chard,
0:46:49 > 0:46:51or purple cauliflower,
0:46:51 > 0:46:52everything has a twist.
0:46:54 > 0:46:57But have you ever wondered why?
0:46:57 > 0:47:00Well there is signs that suggest the appearance of our food
0:47:00 > 0:47:02affects how it tastes.
0:47:03 > 0:47:07Chris Bavin has gone down to the market to find out more.
0:47:13 > 0:47:16I'm in New Spitalfields Market in London's East End.
0:47:17 > 0:47:20This is the largest fruit and veg market in the UK.
0:47:21 > 0:47:23There's 120 businesses in here,
0:47:23 > 0:47:26selling thousands of tonnes of fresh produce every day.
0:47:29 > 0:47:32Now these guys may not be Michelin-starred chefs
0:47:32 > 0:47:34but they do know a thing or two about taste.
0:47:37 > 0:47:41So I want to find out if what they see can fool their taste buds.
0:47:43 > 0:47:45I've got three different coloured drinks here.
0:47:45 > 0:47:48One yellow, one green and one red.
0:47:50 > 0:47:53- Shall we start with the yellow one first, please?- Cheers.
0:47:53 > 0:47:55Have you got to shoot it down?
0:47:55 > 0:47:59No, it's a taste test so just sip it, try and get the flavour.
0:48:01 > 0:48:03- Not much, really.- Nothing.
0:48:03 > 0:48:05Slightly flavoured tap water.
0:48:05 > 0:48:06OK, no problem.
0:48:06 > 0:48:08Do you want to try the green one?
0:48:09 > 0:48:11- That's exactly the same. - Very similar.
0:48:11 > 0:48:14- There might be a bit of apple or something in it.- It's a bit sweeter.
0:48:14 > 0:48:18OK, cool. If you'd like to taste the red one for me.
0:48:18 > 0:48:20- Cranberry. - The only one with a flavour.
0:48:22 > 0:48:25What they don't know is that all three drinks are identical.
0:48:25 > 0:48:28It only the colour that's different.
0:48:28 > 0:48:30So they should all taste the same.
0:48:30 > 0:48:32It's like an artichoke flavour.
0:48:32 > 0:48:34You've a refined palate there, haven't you?
0:48:34 > 0:48:37The green one tasted the best but obviously
0:48:37 > 0:48:38it's got some vegetables in it.
0:48:38 > 0:48:40They were all exactly the same.
0:48:43 > 0:48:47Just coloured water with a little bit of sugar
0:48:47 > 0:48:49but exactly the same.
0:48:49 > 0:48:52There's nothing in it that makes it change flavour?
0:48:52 > 0:48:53Absolutely nothing at all.
0:48:53 > 0:48:56You so strongly associate the colour red with sweetness,
0:48:56 > 0:48:58with berries and cherries,
0:48:58 > 0:49:01that your brain overrides your taste buds
0:49:01 > 0:49:05and tells you this is sweeter, this is a sweeter drink.
0:49:05 > 0:49:09So colour alone can trick the brain into tasting things differently.
0:49:09 > 0:49:13Something the food industry is already putting to good use.
0:49:17 > 0:49:19A purple or black potato there,
0:49:19 > 0:49:21gold beetroot.
0:49:21 > 0:49:23Candied beetroot.
0:49:23 > 0:49:25Bi-coloured peppers.
0:49:25 > 0:49:26A nice purple carrot.
0:49:26 > 0:49:30It is thought these colourful variations on our staple veg
0:49:30 > 0:49:34could be more appealing, especially for kids.
0:49:34 > 0:49:37Research has shown that if your child's plate
0:49:37 > 0:49:39has up to six different colours on it,
0:49:39 > 0:49:41they're far more likely to eat it all.
0:49:42 > 0:49:46It's an interesting idea but it will have to compete with some more
0:49:46 > 0:49:48established parenting techniques.
0:49:48 > 0:49:51If you don't eat it, you don't go on the PlayStation.
0:49:51 > 0:49:52CHRIS LAUGHS
0:49:59 > 0:50:02Now if you can't cook, or you just don't have the time,
0:50:02 > 0:50:06how about a robot that does it for you?
0:50:08 > 0:50:10And to cordon bleu standards.
0:50:13 > 0:50:15So imagine if you have the world's greatest chefs
0:50:15 > 0:50:18permanently installed in your kitchen.
0:50:18 > 0:50:22There's a catch though, so we sent our own Michelin-starred chef,
0:50:22 > 0:50:26Angela, to find out if she's about to be replaced by a machine.
0:50:30 > 0:50:32I've eaten lots of meals,
0:50:32 > 0:50:33I've met lots of chefs,
0:50:33 > 0:50:36but today is going to be a real first.
0:50:36 > 0:50:39I'm having a meal cooked by a robot.
0:50:43 > 0:50:45Meet Robochef,
0:50:45 > 0:50:49two sleek and silent, ultra-precise animatronic arms.
0:50:53 > 0:50:56This robot doesn't just mechanically plod through recipes.
0:50:56 > 0:50:59It can be programmed to copy the actions
0:50:59 > 0:51:01of any celebrity chef precisely.
0:51:04 > 0:51:07Right now it's a prototype,
0:51:07 > 0:51:10but one of these could be installed in our kitchens in the future.
0:51:12 > 0:51:15And then you could choose to have a robot version of Jamie Oliver,
0:51:15 > 0:51:19James Martin, or even me cooking for you in your own home.
0:51:22 > 0:51:24At the moment, the arms mimic the actions
0:51:24 > 0:51:27of MasterChef winner Tim Anderson.
0:51:29 > 0:51:31- Hey.- Hello, Angela.- Hey Tim! - How's it going?- Long time.
0:51:31 > 0:51:33- Are you all right? - Thanks for coming down.
0:51:33 > 0:51:35- My God - this is it!- This is it.
0:51:35 > 0:51:38These are effectively your arms, no?
0:51:38 > 0:51:40They could be anybody's arms but for now they're mine.
0:51:40 > 0:51:43So is this for the industrial kitchen?
0:51:43 > 0:51:45I mean, basically, do I get rid of all my chefs and buy ten of these?
0:51:45 > 0:51:49It doesn't answer back, it doesn't turn in sick, it's never late.
0:51:49 > 0:51:52No, keep your chefs, as long as they're good.
0:51:52 > 0:51:54Um, this for domestic kitchens.
0:51:54 > 0:51:55It's meant to replace situations
0:51:55 > 0:51:59- where people would turn to takeaways and ready meals.- Got you. Yeah.
0:51:59 > 0:52:02For people who can't cook, who don't want to cook, things like that
0:52:02 > 0:52:05but who want fresh, nutritious food, basically.
0:52:08 > 0:52:12The robot isn't intelligent, so to learn it has to record
0:52:12 > 0:52:14and copy the actions of a real chef.
0:52:17 > 0:52:19Let's get you strapped in.
0:52:19 > 0:52:21- This one on first? - That one on first.
0:52:22 > 0:52:25The robot arms can be programmed using a system
0:52:25 > 0:52:27known as motion capture.
0:52:27 > 0:52:30Cameras and sensors record tiny movements
0:52:30 > 0:52:32of my hands and arms.
0:52:33 > 0:52:36That's my thumbs up.
0:52:36 > 0:52:38Hello!
0:52:38 > 0:52:39These movements can be recorded
0:52:39 > 0:52:42and copied exactly by the robotic arms,
0:52:42 > 0:52:44time and time again.
0:52:44 > 0:52:46In this way, Tim has programmed them
0:52:46 > 0:52:49to cook precisely the way that he does.
0:52:49 > 0:52:52But before I hang up my apron and look for a new job,
0:52:52 > 0:52:55I want to see just how well Robochef can make the only dish
0:52:55 > 0:52:59it knows so far - a soup called crab bisque.
0:53:02 > 0:53:04Straight away, there's a problem.
0:53:04 > 0:53:05Like most celebrity chefs,
0:53:05 > 0:53:09Robochef doesn't really do kitchen preparation.
0:53:10 > 0:53:14Basically the robot, because it has no senses and no eye,
0:53:14 > 0:53:17it can't...it can't manipulate raw ingredients
0:53:17 > 0:53:19because there's too many subtle variations in them.
0:53:19 > 0:53:21As in the sense that it couldn't know
0:53:21 > 0:53:24- that one onion's a large onion, one's small, OK.- Right.
0:53:24 > 0:53:25It doesn't know size and shape,
0:53:25 > 0:53:28doesn't know how to deal with things like a peel which are always
0:53:28 > 0:53:29a little bit different.
0:53:29 > 0:53:32I love the fact you've given me the worst knife in the world, you know.
0:53:32 > 0:53:35I mean, you could have got the robot to do it, to be honest.
0:53:37 > 0:53:39Prepped and measured, the ingredients then have to be put
0:53:39 > 0:53:44in exactly the right spot so the robot can find them.
0:53:44 > 0:53:47Everything is in place, it's good to go.
0:53:47 > 0:53:50So that's sea salt and black pepper.
0:53:50 > 0:53:52So it's adding the seasoning. Right, OK.
0:53:52 > 0:53:53The tomatoes go in.
0:53:54 > 0:53:58What would happen now if I put the...took the pan off the heat?
0:53:59 > 0:54:02Oh, it would carry on as if nothing happened basically.
0:54:02 > 0:54:04Oh, really? The arms wouldn't react to that?
0:54:04 > 0:54:07Their timing would think that the pan was still on there.
0:54:07 > 0:54:10- It would pour cream onto the surface of the hob.- Right, OK.
0:54:12 > 0:54:15The inventors hope that one day soon you will be able to sit
0:54:15 > 0:54:18in your kitchen and tell the robot which celebrity chef
0:54:18 > 0:54:21you'd like to have cooking for you tonight.
0:54:23 > 0:54:25After 15 minutes of stirring, pouring, sweating
0:54:25 > 0:54:29and more stirring, my crab bisque is ready.
0:54:32 > 0:54:34There you go - crab bisque.
0:54:34 > 0:54:36THEY LAUGH
0:54:36 > 0:54:38I hope you like it.
0:54:38 > 0:54:39If not, blame the robot.
0:54:43 > 0:54:45It's very nice.
0:54:45 > 0:54:46- It's lovely actually.- Thank you.
0:54:46 > 0:54:48Well, not you, you did nothing!
0:54:51 > 0:54:52That really was a delicious bisque
0:54:52 > 0:54:55and made by the robot, quite incredible.
0:54:56 > 0:54:58But it comes with a hefty price-tag.
0:54:59 > 0:55:05When it goes on sale, it will cost a staggering £50,000.
0:55:05 > 0:55:07Oh, oh...
0:55:07 > 0:55:10You could get a real chef to come and live with you for that money
0:55:10 > 0:55:12and they'd even chop their own veg.
0:55:32 > 0:55:36We're back at Ocado. This warehouse alone will deliver
0:55:36 > 0:55:39one million individual products every day.
0:55:41 > 0:55:44This may just make you pine for your corner shop
0:55:44 > 0:55:46and your local greengrocer,
0:55:46 > 0:55:48but increasingly this is how we're going to be doing our shopping
0:55:48 > 0:55:53where it's all about process and scale and efficiencies.
0:55:53 > 0:55:54But there is a human element.
0:55:54 > 0:55:56If you live somewhere in the Midlands,
0:55:56 > 0:55:59the Birmingham area and you recently received a package
0:55:59 > 0:56:02from these people that was missing a packet of biscuits,
0:56:02 > 0:56:04don't shout at the guy. That was me.
0:56:04 > 0:56:07I pressed the button and the thing just scooted off so,
0:56:07 > 0:56:09you know, my bad... I owe you some biscuits, OK.
0:56:09 > 0:56:11I'll see you right for the biscuits, right?
0:56:11 > 0:56:13That's all from us this week.
0:56:13 > 0:56:15Next week...
0:56:15 > 0:56:18Shini looks at how mushrooms can suck the calories
0:56:18 > 0:56:19out of your bar of chocolate...
0:56:19 > 0:56:22Gosh, I never knew mushrooms were so clever.
0:56:22 > 0:56:26Chris investigates how to grow veg without sun, rain or soil.
0:56:28 > 0:56:33Angela discovers that tomorrow's pasta could be printed by machine.
0:56:33 > 0:56:35I don't know what my grandmother would say about this, Jon Carlo.
0:56:35 > 0:56:38- She would be mad about this, I'm sure.- She would be very mad.
0:56:41 > 0:56:43And I'll be visiting the only place in the world
0:56:43 > 0:56:46that can turn these tiny specks
0:56:46 > 0:56:49into thousands of tonnes of high protein food.
0:56:54 > 0:56:57But before we go, I know many of you probably couldn't stomach
0:56:57 > 0:57:00eating insects, but could you drink them?
0:57:00 > 0:57:04This gin is made with the essence of 62 woodland ants.
0:57:04 > 0:57:08And the reason they choose ants is, when ants want to defend themselves,
0:57:08 > 0:57:11they spray an acid called Formic acid from their abdomen.
0:57:11 > 0:57:14But if you take that acid and put it into gin,
0:57:14 > 0:57:17apparently it offers a very citrusy taste.
0:57:17 > 0:57:18Here goes...
0:57:18 > 0:57:20To the ants!
0:57:25 > 0:57:28Yeah, or you could put in a lemon, you know.