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White to Brown

Episode 3 of 5

Can Hugh Fearnley-Whittingstall find a way to fibre-charge the nation's favourite foods? He investigates fortification, reformulation and simple switches that make a difference.

Hugh Fearnley-Whittingstall learns all about fibre, and why we need to eat more of it.

In this episode, he looks at how we could improve the everyday staple foods that dominate our dinner plates. Can we fortify white bread, pasta and rice with extra fibre? Can ultra processed foods ever become fibre-rich? Is there an even simpler solution staring us in the face?

Featuring:
Prof Chris van Tulleken from University College London
Dr Cathrina Edwards from the Quadram Institute

Presenter: Hugh Fearnley-Whittingstall
Producer: Sarah Goodman
Exec Producer: Becky Ripley

Available now

14 minutes

Last on

Wed 28 Jan 202613:45
BBC Radio 4

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Broadcast

  • Wed 28 Jan 202613:45
    BBC Radio 4