How Much Sugar Inded, How Much Fat in It All?

Meet the flavourists – the people who bring together art and science to create the flavours in our food. Each crisp, soft drink, or toothpaste flavour has been concocted by someone in a lab who has spent years studying why things taste good.

In this programme, Ruth Alexander visits the International Flavour Research Centre at the University of Nottingham in the UK, where flavour chemist Professor Ian Fisk demonstrates machines that can act as an artificial nose and tongue. Historian Dr Nadia Berenstein explains how this profession began and evolved alongside the boom in consumer goods in the 20th century. And we meet a master flavourist at the top of their field – Yukiko Ando Ovesen from Japan, who works for the international flavour and fragrance firm, Firmenich.

Presented by Ruth Alexander

Produced by Beatrice Pickup

(Image: girl eating doughnut with brightly coloured sprinkles. Credit: Getty/BBC)