The world has a big appetite for AI – but we really need to know the ingredients | John Naughton

Much ‘artificial intelligence’ harvests original creative work by humans. Regulators must demand transparency about training dataThere’s an old saying that no one would ever eat a sausage if they knew how sausages were made. This is no doubt unfair to the meat-processing industry, for not all sausages are, as some wag famously observed, “cartridges containing the sweepings of the abattoir floor”. But it’s a useful cautionary principle when confronted by produc