The Science Behind Your Salad – Détails, épisodes et analyse

Whether we’re buying a punnet of fruit, a freshly made burrito or a can of tomatoes, we take it for granted that the food is safe and free of any biological or chemical contamination.

There are a host of food laws, regulatory bodies and food inspection schemes, as well as guidance on food preparation in our homes, to make sure that our food is safe.

In this episode of the Science Behind your Salad, Jane meets Professor Louise Manning, a food system and safety researcher, Eric Kimunguyi, from AAK Grow in Kenya and Andrew Stirling, a potato farmer and processor from Angus in Scotland to understand the different aspects of food safety around the globe.

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There is a huge variety of grains, from quinoa to spelt, from bulgur wheat to pearl barley, from barley to rye. Barley used to feed livestock and used in whisky distilling are found right on Jane Craigie’s doorstep in Aberdeenshire.

In this episode of the Science Behind Your Salad, Jane meets the growers and distillers as they strive to produce the crop sustainably.

She meets Graeme Cruikshank from the award winning Aberlour distillery, Nicola Wordie who has supplied the distillery with barley in the past, Andrew Booth who farms sustainably with a large Anaerobic Digester on his farm and we also hear from Horta, a subsidiary of BASF, striving to improve yields in a part of the world where barley for beer is vital.

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In this bonus episode, we’ll explore the meaning of grapes from a seasonal perspective. During the holidays, grapes play an important role – both in liquid and solid form.

We talk to a winemaker who is working on non-alcoholic wine. His goal is to approach the same quality and taste levels of the alcoholic counterparts. Our second guest is a BASF Agricultural Solutions employees from Philippines. Grapes (and other fruit) have a high relevance in the local cuisine – and are part of a new year tradition.

We wish you a restful holiday season and a happy new year. Subscribe to “The Science behind your Salad” wherever you get your podcasts, so you don’t miss an episode – you'll hear from us again in 2023 with lots of more exciting stories (stay tuned for further insights around grapes coming soon!)

Learn more about the non-alcoholic wines from Christian Nett here (in German only)

Learn more about the “Twelve Grapes” tradition on Wikipedia.

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Loved by Ernest Hemingway in a sandwich, around 4.5 milliion tonnes of onions are grown globally each year.

While Hemingway ate his onions raw, the vegetable is truly versatile and is the basis of sauces and stews, and can be a condiment on meats such as hotdogs and burgers and much, much more.

Onions are a staple crop, traded globally. They can be easily stored and transported, but there is one trait that makes the onion stand out: when you chop it, they bring tears too your eyes.

But not anymore:  30 years of crop breeding have led to the Sunions. It’s an onion that is less pungent, sweeter and it doesn’t make you cry. We explore the development of this groundbreaking new variety.

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Not every crop relating to what we eat is edible. The table dressing also plays a valuable roll with crisp white tablecloths and beautifully folded napkins.

In this episode we focus on the way that sustainability of cotton crops can be traced from the seed to the manufacture and selling of products made from the fabric - a success story in Greece. In order to demonstrate the role blockchain technology can play in each step of the process, a unique fashion show has been staged in a cotton field in Komotini/Greece, and we were there to meet the farmers and scientists involved in the project.  Meanwhile in the USA, a nation at the forefront of developing the industry and one of the world's top growers, we dip into the troubled past and the role slavery played in the success of cotton and explore new developments in seed breeding to ensure the crop can continue to be successful in the face of climate change.

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We are currently facing significant challenges to our food supply. A global pandemic, a war on the ground in the breadbasket of Europe, a volatile climate, plus a growing population, have all led us to a pinch point.

In this episode of The Science Behind Your Salad we examine the threats to our food supply and explore the possible solutions, innovations and approaches that could keep the ever-growing number of hungry mouths fed.

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Waves of golden flowers can currently be seen rippling in the wind across many parts of the world as the oilseed rape (Brassica napus L.) harvest is approaching. But it is in Canada that the crop is a real success story. Oilseed rape grown there is a derivative known as canola. Canola oil is a highly versatile oil used for both animal and human consumption.

The oil is low in saturated fats, so it is very healthy. In this episode we hear from farmers who produce rich golden oils and dressings from rapeseed and we hear about a real farming gamechanger for canola growers: InVigor canola seed. A hybrid canola seed that not only increases yield but also reduces something that is the bane of canola and rapeseed growers around the world: pod shatter.

Pod shatter leads to millions of dollars of seeds being lost when the pods that contain the so-called ‘black gold’ – the seeds that are crushed to make the oil – are shattered by wind and rain before the farmers can get the crop in. With the pod shatter reduction technology, this can now be a problem consigned to the past.

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In this episode we discover the story behind the sweet, crisp, crunch of the salad leaves. From iceberg to Lollo Rosso, from radicchio to endive, the choice of salad ingredients is extensive. The flavours are equally varied from peppery to pea flavoured and plenty in between. We discover the story of the Frenchman who spent his days dressing the salads of London’s High Society in the 1800s and we explore the subterranean growing techniques that could revolutionise the way leaves are cultivated in the future.

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Every year 350 million tonnes of soybean are grown. More than three-quarters of global soy is fed to livestock for meat and dairy production. Most of the rest is used for biofuels, industry or vegetable oils.

Whilst just 7% of soy is used directly as food for us to eat, the crop is packed with protein and is a valuable contributor to global health. This episode looks at breakthroughs in the production of the crop and we look at some of the foods that are made from soy from milk to tofu. It’s a vital crop that, if produced sustainably, could be a gamechanger when it comes to improving nutrition.

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In this surprise bonus episode, we’ll talk about the meaning of wheat from a seasonal perspective: Different Christmas food habits around the world, explained first-hand from BASF Agricultural Solutions employees. Thanks to all colleagues for joining the podcast to share about the meaning of wheat during holiday season. We wish you a refreshing holiday season and a happy and healthy new year. Subscribe to “The Science behind your Salad” wherever you get your podcasts so you don’t miss an episode – you'll hear from us again in 2022 with lots of more exciting stories.

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