Food Unwrapped

Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect, and, in Finland, Matt Tebbutt discovers exactly what the bacteria are in Probiotics.

Kate and Matt investigate the wax on our lemons in Spain and Thailand, and Matt gets the real story behind formed ham here in the UK.

Kate investigates how prawns are intensively farmed and Matt discovers why there are often so few wild mushrooms in our wild mushroom soups.

The fourth episode of Food Unwrapped explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients.

The team head to Thailand to find out what seafood goes into seafood sticks, and discover how some British wine is really made... in Spain.

Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how fresh it is.

Kate travels from Essex to Holland to try and find out how sandwich manufacturers stop our packet tomato sarnies from going soggy.

The food enthusiasts discover how much cream is in ice cream, and find out how to smoke cheese, sausages and crisps with liquid smoke.

The team ask: is mouldy bread safe to eat? Kate's on the trail of the chicken that goes into a Kiev.

Jimmy Doherty asks: what exactly is in a Doner kebab? Kate Quilton finds out the safest way of eating oysters. And Matt Tebbutt learns about the amazing ingredient in every bottle of gin.

The team ask: Why are cashew nuts never on the supermarket shelf in their shells? What exactly is scampi? Does expensive salt taste different to cheap salt?

Jimmy, Kate and Matt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is

How is caffeine removed from coffee? What puts the chew into chewing gum? How are the calories counted in diet bread?

Can hot chillies injure you? What's the difference between outdoor-bred and outdoor-reared pork? And what's bugging Jimmy about red food dye?

Does a happy chicken lay a tastier egg? How do the supermarkets get avocados 'ripe and ready'? And why does one type of balsamic vinegar cost 100 times more than another?

Are fresh sardines better for us than tinned sardines? How much is known about the ducks we consume? And, when it comes to pasta, is fresh best?

Jimmy discovers that there's more to traditionally-matured cheese than meets the eye, thanks to a microorganism that helps give the likes of pecorino their distinctive hard rinds

Jimmy Doherty finds out why Iceland supplies most of our cod. Kate Quilton investigates whether the banana's days are numbered. And Matt Tebbutt discovers why popcorn doesn't fill you up.

Kate visits France to find out if a glass of red wine a day keeps the doctor away. Matt lifts the lid on skimmed milk. How do dairy farmers get exactly the right amount of fat in every pint of milk?

Jimmy investigates whether manuka honey has any medicinal properties. Kate discovers why some varieties of caviar are so much cheaper than others. And Matt visits a Scottish distillery.

Jimmy gives supermarket fish a sniff to discover how fresh the stock really is. Kate investigates how asparagus can be grown all year round in one of the driest places on earth - the Ica Valley, Peru.

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?

Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?

Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock candy is made.

Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?

Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?

Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?

Is there any goodness left in tinned tomatoes? What part of a pig makes sweets chewy? And how do prebiotics work?

Are there wasps in fresh figs? Why is ostrich meat red? And Kate's mission to give up added sugar reveals some shocking truths.

Why is halloumi cheese a subject of great debate? Is there a lethal poison lurking in apple cores? And what lives inside every sourdough loaf?

Jimmy visits Bulgaria to find out why rose oil is considered liquid gold. Kate tackles pink pork; is it safe to eat? Matt gets the inside story on oven bags.

Jimmy examines the impact 'healthy' snacks can have on children's teeth. Kate finds out what makes cheap wine taste good, and Matt asks why good garlic gives us bad breath.

Jimmy finds out why pine nuts are so expensive. Kate travels to the Amazon rainforest to discover what gives Red Leicester cheese its colour. And Matt reveals how glacé cherries are made.

Jimmy learns about a potentially devastating Greek yoghurt by-product. Kate uncovers the secrets of saffron, and Matt finds out why you can't eat kidney beans raw.

What do Italians think of the extra-virgin olive oil sold in our supermarkets? Does drinking hot milk help you sleep? How wild is wild boar? And how much truffle is in truffle oil?

Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters.

Jimmy investigates how good omega3 supplements are. Kate asks why Iberico ham is so expensive. Matt finds out what makes chocolate white.

Jimmy investigates mineral water and whether tap water has really been through seven people, while Kate finds out what the vegetable is in vegetable oil

Jimmy, Kate and Matt revisit missions from their casebook. Why is so much supermarket bacon Danish? Jimmy comes face to face with cheese mites. And are the banana's days numbered?

Jimmy, Kate and Matt revisit some of their most surprising food investigations. How fresh is supermarket fish? Is cheese always off-limits if you want to lose weight? And what's in olives?

Are alarming headlines about MSG justified? Jimmy visits a huge factory to find out. Kate investigates rumours that the Brazil nuts in UK supermarkets are all radioactive. Plus: elderflower cordial.

Jimmy investigates the effects of vitamin D deficiency. Kate wants to know how supermarkets can sell wagyu beef, cheaply. And Matt heads to Switzerland to ask why there are holes in Swiss cheese.

Jimmy heads to Spain to meet an entrepreneur farming blue fin tuna. Kate investigates why ice cream can go gritty, and Matt explores the difference between premium and budget peas.

Jimmy investigates whether it's worth splashing out on expensive vodka, Kate finds out how coffee beans are turned into instant granules, and Matt checks out Wensleydale cheese

Why do we have to pay for pistachios that we can't crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.

Jimmy examines how far farmers go to produce perfect veg for supermarkets. In America, Kate discovers that wine's getting stronger. Matt finds out which biscuit's best for dunking.

Kate discovers how scientists are using pineapple enzymes to help burns victims. How do the bubbles get into chocolate bars? And should we never eat mussels when there's an 'r' in the month?

Do prunes really keep us regular? How much sugar is in cherry tomatoes, and are supermarkets labelling them correctly? And can a Dutch pioneer grow veg using sea water?

Jimmy explores new ways to get crabs to come out of their shell. Kate finds out how to get children to eat their greens. And how are gummy sweets made? Matt investigates.

The team look back at some favourite investigations. Why is that liquid in packets of mozzarella? Why do we import venison when there are so many British deer? Why shouldn't we eat raw bean sprouts?

The team present some favourite investigations. Does what our meat eats make a difference? Why are pine nuts so expensive? And why don't shop-bought pies spill their gravy?

Jimmy, Kate and Matt present some of their favourite investigations, including Greek yoghurt's potentially devastating by-product, as well as red Leicester cheese and ostrich meat

The team present some of their favourite investigations. What gives sourdough bread its twang? Why is rose oil considered liquid gold in Bulgaria? And Kate explores the power of beetroot.

The team present favourite investigations. What exactly is whitebait? Kate reveals the secrets of saffron fraud. The glacé cherry production process takes Matt's breath away, but not in a good way!

The team present some favourite investigations. Kate finds out how cheap red wine is made, Jimmy investigates gluten, and Matt wants to know which part of the pig makes chewy sweets chewy.

Jimmy, Kate and Matt present some more of their favourite investigations. Is there a wasp in your fig? How do energy drinks give you a boost? Why can't you eat kidney beans raw?

Matt makes a surprising discovery about haggis. Jimmy wants to know if you can put dishwasher salt on your chips. And why do chicks have their beaks trimmed?

Are ready meals really twice as big as they were in the 1950s? How do green soy beans become creamy white tofu? And can artificially inseminating cows make milk easier to digest?

Could bananas be used to fight viruses including HIV and influenza? Have Dutch scientists created a meat substitute that tastes of meat? And what are those green bits on crisps?

Why is almond butter more expensive than other nutty spreads? How is wine turned into fortified wine? And why does chopping onions make you cry?

What exactly is processed meat, and is a fresh British banger healthier than a frankfurter? Jimmy investigates dates. And Matt meets a man who has 250 varieties of apple on his tree.

Are crisp flavours made of real cheese and onion or cooked up in a lab? Matt investigates. Meanwhile, Kate learns the secrets of pepper, and Jimmy finds out about different types of yeast.

Why does marmalade taste bitter when it's made of sugar and oranges? Which fish are fully sustainable? And are the British public up for goat meat?

Jimmy joins the battle between the bell pepper and the Mediterranean fruit fly. Matt visits an amazing mobile leek factory. And how can you tell how much manuka is in your manuka honey?

Is coconut oil really healthier than other oils? Can absinthe lead to hallucinations and madness? And what do artichoke hearts have in common with strange African berries?

Jimmy finds out how Kenyan farmers get their green beans so straight. Matt learns about scallop procreation. Kate checks out Cornish pasties and explores swede and turnip confusion.

Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. Kate visits Israel to unearth the mystery ingredient that makes icing sugar so light, fluffy and powdery. Her journey takes her via a dip in the Dead Sea to an enormous phosphate mine in the desert, where all is revealed. In Italy, Jimmy investigates the difference between risotto rice and long grain rice. An early morning trip to a bustling rice auction and a visit to a flooded rice field shed some light. Back in the UK, Jimmy challenges renowned Italian chef Gennaro Contaldo to knock up a risotto using long grain rice; can it be done? And where do pre-packed sandwiches' crusts go? Matt discovers that one sandwich maker has come up with an innovative - and surprising - way of putting the waste bread to good use.

Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal more unusual, intriguing and surprising secrets behind the food we eat. Matt heads to Italy to find out how supermarkets can sell pesto at an affordable price when the traditional ingredients are expensive. He visits one of Europe's biggest pesto producers and takes a remarkable trip to the bottom of the Mediterranean Sea, where basil is being grown in an extraordinary underwater farm. Jimmy wants to know why so many cockles in our supermarkets come from abroad, when he always thought of them as a quintessentially British staple. He visits Wales and the Wash, where two very different stories unfold, and witnesses a remarkable method of cockle gathering that has to be seen to be believed. And why do marshmallows go so crispy and melty at the same time over the campfire? Kate takes a colourful trip around Europe's largest marshmallow factory to find out.

Jimmy checks out craft beer; could it really make a good sports recovery drink? Kate joins the world's biggest food fight at a Spanish tomato festival. And why are tinned anchovies salty?

Jimmy investigates why British cheese sales are soaring across Europe. Kate wants to know what colour of limes are the juiciest. And Matt checks out Parma ham.

Skyr: it looks like yoghurt and it's creamy like yoghurt, but it's fat-free. So is it yoghurt? Jimmy visits Iceland to find out. Are dried strawberries in cereal real strawberries? Plus: oysters.

In Italy, Jimmy investigates why Parmesan costs so much. Kate visits Hungary and Spain to find out where paprika comes from. And Matt looks at mass-produced boiled eggs.

Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the globe in their quest to uncover more unusual, intriguing and surprising secrets behind the food we eat. Jimmy's off to Israel on the trail of an elusive fruit - the fresh date. If raisins are dried grapes and prunes are dried plums, then what exactly are dates? Jimmy's search for the answer takes him to a vast water purification plant, where they harness the raw sewage of Tel Aviv to turn barren desert into fertile farmland. Kate flies to California to investigate why almond butter is more expensive than other nutty spreads, and discovers a combination of extreme weather and global economics have made the price of almonds go completely nuts. And Matt's in Scotland, investigating haggis. He makes a surprising discovery about the dish's true origins - and then faces the nerve-shredding ordeal of delivering some highly unwelcome news to an unsuspecting audience.

Jimmy Doherty, Kate Quilton and Matt Tebbutt reveal unusual, intriguing and surprising secrets behind the food we eat. Jimmy takes to the skies above Israel to join the battle to protect the bell pepper crop from the Mediterranean fruit fly, but is amazed to learn that it's not insecticide that he's helping to spread across the desert. Can you put dishwasher salt on your chips? Jimmy visits an extraordinary underground salt mine in Sicily, with a vast network of tunnels leading to a subterranean salt processing plant. Kate visits Vietnam to find out if coconut oil is any healthier than other oils. She also heads to the Amazon rainforest to investigate rumours that the Brazil nuts on UK supermarket shelves are all radioactive.

Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the globe to uncover more unusual, intriguing and surprising secrets behind the food we eat. Kate's down under, on the trail of one of the most exotic meats going: crocodile. It's started popping up on our supermarket shelves, but how on earth do you farm such a dangerous animal? Kate undertakes a terrifying task in Darwin in Northern Australia: collecting freshly laid crocodile eggs from under their mother's nose. Meanwhile: cod liver oil; rather than using cod, could you make oil from salmon or haddock livers for example? Jimmy's search for the answer takes him first to Grimsby, where he picks his way through tonnes of fish guts, before a trip to Iceland makes everything clear. And bagels' ingredients are virtually the same as bread, so how come they taste so different? Matt wants to visit New York, the spiritual home of the bagel, to find out, but instead finds himself in Rotherham, inside the largest bagel factory in Europe.

Jimmy Doherty, Kate Quilton and Matt Tebbutt uncover more unusual, intriguing and surprising secrets behind the food we eat. What makes some tea more expensive than other tea? At one of Kenya's largest tea plantations, Jimmy discovers that tea comes in multiple grades and flavours, and every batch can be subtly different. So how can the big tea bag manufacturers produce a brew that tastes the same each time? To find out, Jimmy meets a man whose taste buds are insured for one million pounds, in the inner sanctum of one of the UK's largest tea producers. Kate keeps seeing rosemary listed as an unlikely ingredient in hundreds of different products, from chocolate chip cookies to ice cream, so how come none of them has a hint of rosemary flavour?

Kate investigates eucalyptus. It's found in throat lozenges and chewing gum, but what exactly is it, where does it come from, and why is it so good at clearing the airwaves? In Australia, Kate meets one of the world's cutest animals: the koala, raised from birth on a diet of eucalyptus. Kate finds out that eucalyptus is highly toxic, but a local farmer shows her the clever way it's made safe for human consumption. Jimmy's puzzling over pickles. Most pickled goods contain vinegar, but pickled cabbage - or sauerkraut - has no vinegar at all, despite tasting decidedly vinegary. So what's going on? To find out, Jimmy visits a very chilly Poland, the home of sauerkraut, before learning about a remarkable new use for sauerkraut juice in a French power station.

Kate visits Rome to find out what the difference is between gelato and ice cream. Are dark rum and white rum made with different ingredients? Why do mints make your mouth cold?

What are those worms doing in bottles of tequila? How do you stop carp tasting of mud? And what's the difference between tangerines, mandarins, satsumas and clementines?

Jimmy, Kate and Matt present some of their favourite investigations. Do prunes help you stay regular? Why are there holes in Swiss cheese? Plus, black pepper.

Jimmy, Kate and Matt present some of their favourite investigations, including a ground-breaking use for an enzyme found in pineapples. Plus vitamin D, and elderflower cordial.

Jimmy, Kate and Matt present favourite investigations. Is MSG as unhealthy as some headlines claim? Why do onions make you cry? Why are there closed pistachio nuts in our packs?

Jimmy Doherty, Kate Quilton and Matt Tebbutt return for a new series, travelling the globe to uncover more unusual, intriguing and surprising secrets behind the food we eat. Jimmy investigates shock reports that changing sea temperatures mean squid and chips could one day replace fish and chips as our national dish. To see what could be in store, he visits Thailand, where squid is a national obsession. He joins the Thai squid fishing fleet to witness a colourful display of night fishing that's so spectacular it can be seen from space. Meanwhile, millions of us take multivitamins every day. Kate investigates where they actually come from, and how much we need them. At Nasa, an astronaut lets her into the secrets of space nutrition. And what gives clotted cream its distinctive yellow colour? To find out, Matt visits the UK's leading producer in Cornwall, and an astonishing algae farm in the desert in Israel.

Bergamot gives Jimmy's Earl Grey tea flavour, but what exactly is it? How does instant tea match up against tea bags? Plus Kate visits a jelly bean factory. And pork scratchings.

How much prawn's in a prawn cracker? What's in low-salt food instead of salt? Plus the new high-tech method of keeping fresh herbs alive for longer

Could a scientist's genetically engineered goats' milk save 500,000 lives a year? Is the fish we're buying really what we think it is? And what exactly is spreadable butter?

In this Food Unwrapped diet special, Jimmy Doherty, Kate Quilton, Matt Tebbutt and guest presenter Kiran Jethwa cross the globe to unearth the very latest dietary trends and scientific advances in the world of weight loss. In Los Angeles, home of the body beautiful, Kate investigates reports that caffeine could be a powerful secret weapon in the battle of the bulge. Could a double espresso really help us burn extra calories, even after we finish exercising? Kate meets one of California's leading sports scientists to find out. Jimmy visits Belgium on the trail of the dieter's holy grail: a chocolate that could be good for you. The secret? It's a probiotic chocolate bar, packed with bacteria that are supposed to keep us healthy and even help us stay slim. But how does probiotic chocolate stack up against other gut-friendly foods such as sauerkraut or yoghurt?

Can high-tech surveillance save our salmon? How on earth can you barbecue a kangaroo? Plus: the secrets behind the annual race to get seasonal asparagus into supermarkets.

Jimmy Doherty, Kate Quilton and Matt Tebbutt return with a new episode, uncovering more unusual, intriguing and surprising secrets behind the food we eat. Kate looks into coloured crisps. In Chile she finds out how these rainbow snacks get their colour, and discovers why the common white potato is king of the crop, despite the other fantastic options on offer. Meanwhile, Jimmy investigates one of the trendiest items on our shelves: avocados. But the rapidly rising demand for these fantastic fruits has led to alarming reports of a crime wave hitting growers. A trip to an avocado farm in Spain reveals the extent of the problem, and also sheds light on the secret to making a lovely green guacamole. And in Belgium Matt finds out about one of the tangiest tipples on our supermarket shelves: sour beer.

Jimmy, Kate and Matt present some favourite investigations. Jimmy joins the fight to protect bell peppers. Are Brazil nuts radioactive? And can Matt turn the public on to goat meat?

Jimmy finds out that shellfish consumed by millions have been feeding on plastic discarded in the sea, with shocking global implications. Kate finds out whether the makers of Marmite can really predict whether people will love or hate their distinctive yeast-based spread, as claimed in their latest TV advert, and Matt aims to solve the age-old mystery of how to smoothly extract ketchup from a bottle - by running across a pond of custard.

Jimmy Doherty visits Spain to investigate how much orange is in orange squash. In snowy Canada, Matt Tebbutt finds out why maple syrup is so expensive, while Kate Quilton reveals the surprising reason why so many of the UK's favourite biscuits have little holes all over them.

Jimmy Doherty heads to Portugal to learn about the battle against the hidden nuisance that leads to corked wine, while in Cyprus, Matt Tebbutt solves the riddle of why cooking okra produces tonnes of slime. Plus, Kate Quilton looks into the surprising difference between runny and set honey.

In Scotland, Jimmy Doherty finds out how some whisky gets its smoky flavour. In Cyprus, Matt Tebbutt asks why halloumi cheese doesn't melt, while in France, Kate Quilton visits the world's biggest sweetcorn factory to find out how they get corn off the cob so neatly.

The team investigate why some supermarket food prices have soared this year, and reveal how technology can help us save money, from dynamic pricing to innovative packaging.

Jimmy jets off to the USA to find out how those big chunks in American ice cream stay so crispy. Kate investigates a rise in olive oil prices, and discovers a disease wiping out olive trees in southern Italy. And Matt finds out why Bloody Marys are so popular on planes - and why airline food tastes very different at ground level.

Kate Quilton challenges Matt Tebbutt to make crumpets, and finds out how they get filled with unique holes. Jimmy Doherty looks into the unusually long shelf-life of baby food, and is introduced to a brand new machine that preserves food by using pressure instead of heat. And, in Italy, Matt finds out why mascarpone is more expensive than other soft cheeses.

Food Unwrapped reveals more secrets about the food we eat. Jimmy Doherty finds out how shredded wheat is made. Matt Tebbutt is surprised to learn that the bad boy of British baking, lard, can actually be a healthier choice than butter. And, in Poland, Dr Helen Lawal learns the trick to concentrating apple juice.

Jimmy Doherty visits Europe's biggest brewery as he hunts for the mother of all lagers. Kate Quilton drops in on a Bristol primary school to investigate if changing the shape of a food can really help our children eat their vegetables. And Matt Tebbutt visits Poland to find out why our blueberries are coated in a strange cloudy wax.

Jimmy Doherty visits Italy to discover how manufacturers can claim to pack so many flavours into their coffee pods when they use just two types of coffee beans. In the Netherlands, Matt Tebbutt finds out if baby carrots are really babies. In France, at the HQ of one of the world's biggest luxury ice cream brands, Kate Quilton asks why some vanilla ice creams are more expensive than others. And, in Tanzania, Dr Helen Lawal sees the incredible lengths that vanilla farmers must go to.

Jimmy Doherty tries to find out what the white powdery residue that can form on chocolate is with the aid of the world's biggest X-ray machine, which is 2.3km in circumference. In Belgium, Kate Quilton asks if any of the ingredients in bedtime teas can really help people to sleep, while Matt Tebbutt is in the Netherlands to discover if balls of Edam really were once used as emergency cannonballs.

Kate Quilton looks into Britain's plastic crisis while Jimmy Doherty and Matt Tebbutt visit South Africa on a piquanté pepper hunt

Jimmy Doherty asks what makes a London dry gin a London dry gin. He also finds out about a threat to British juniper berries that could spell the end of gin's recent resurgence. Kate Quilton heads to tropical Hawaii to find out why macadamia nuts aren't sold in their shells. She ropes in some Hawaiian muscle in the Big Island shipyards to help crack the case. At a Food Unwrapped party, Matt Tebbutt grosses out the crew with his notorious habit of double dipping: going back for a second dip in a communal salsa with a tortilla chip that's already been in his mouth. In a laboratory, Matt investigates what germs he may be transferring to the dips, and whether he needs to change his mucky ways.

In China, Matt Tebbutt helps to cultivate pearls from surprising creatures. And why does sliced ham sometimes have a weird rainbow pattern on it?

Jimmy Doherty wants to know why jelly won't set if you add chopped papaya to it. In South Africa, Jimmy discovers that the exotic fruit contains enzymes that can also help tenderise meat. But could they also help the human gut? Jimmy quizzes Holland and Barrett, who sell papaya extract as an after-meal supplement. In Hawaii, Kate Quilton visits America's only tuna auction to find out why some fish have dangerous levels of mercury, while others don't. She also visits a ground-breaking tech start-up in San Francisco who hope to feed the world by growing fish flesh in a dish. And Matt Tebbutt wants to know why homemade ice cubes are always cloudy, when the ones that you buy in shops are always clear. They're all made with tap water, so what's the trick?

Jimmy Doherty investigates the new sugar tax, and finds out how manufacturers have responded by reducing the sugar in some of our favourite brands. But what exactly are they adding to keep the flavours the same? Kate Quilton asks why some sliced bread falls apart when it's buttered, while other sliced loaves stay firm. Kingsmill reveal the secret baker's trick, and it's all about bubbles! Meanwhile, Matt Tebbutt has noticed that strange white stripes are appearing more and more often on chicken breasts, and finds out why in Italy.

In a unique laboratory that could be mistaken for a pub, Jimmy Doherty investigates the popular belief that coffee can sober you up. He also looks into interesting new research linking coffee consumption and a reduced risk of liver disease. In San Francisco, Kate Quilton investigates new trendy drink kombucha, and the mind-blowing American team who are turning it into clothes! And Matt Tebbutt takes a bite out of thin-cut steak, and wonders why the supermarket labels don't say which cut of beef they come from. Are retailers trying to fob us off with inferior cuts?

What's the difference between white and dark rum? Are they made from different ingredients? Jimmy finds the answer in a Mauritius distillery. Back home, he learns where the term 'proof' originally came from: the answer's explosive, and it nearly blows Jimmy away! Jelly beans don't contain gelatine, so what is the jelly in a jelly bean? To find out, Kate visits the world's largest jelly bean producers, in California, at what may well be one of the world's most colourful factories. And fresh anchovies aren't salty, so why do tinned anchovies taste so salty? To find out, Matt goes on a remarkable night-time fishing trip off Italy's Amalfi Coast and visits an anchovy processing plant.

Food Unwrapped returns for a new run, revealing more secrets about our food. Jimmy Doherty finds out if eating too many poppy seeds could make him fail a drugs test. Kate Quilton learns the consequences of tipping your waste cooking oil down the drain. And Matt Tebbutt has a Sicilian bake-off with increasingly popular ancient grain bread.

Jimmy Doherty travels to Turkey on the trail of a surprising food fraud: oregano. Kate Quilton investigates the worrying rise in peanut allergies. And Matt Tebbutt traces the elusive British blackcurrant from the field to the Ribena factory.

Food Unwrapped reveals more secrets about our food. Matt Tebbutt investigates concerns about levels of naturally-occurring arsenic in baby rice products. Jimmy Doherty examines Marks and Spencer's claim that they can trace all their beef burgers back to the cow. And Kate Quilton explores whether a parasite could be hiding in your sushi.

We don't have a summary for Split red lentils, Tea, Bubblegum & Chewing Gum yet. Hang in there, or go ahead and contribute one.

Why is there jelly in our pork pies and how does it get there? What in nature provides the natural bright blue dye in our sweets? And why is soft shell crab such a delicacy?

Kate Quilton investigates malt, revealing how one of the unsung heroes of the kitchen cupboard is produced, while Jimmy Doherty follows the trail from Russia to Ramsgate to discover why caviar is so expensive and Matt Tebbutt examines what goes into muesli.

Jimmy Doherty sets out to find out how to make a kipper, and why this nutritious fish is no longer a breakfast favourite in Britain. In the Netherlands, Jimmy wonders if we should copy the Dutch, who eat their herring raw. In Germany, Kate Quilton investigates gherkins, and discovers a space-age machine that can pickle food in seconds. And if rice cakes are made from brown rice, how come they're white? Matt Tebbutt and Helen Lawal investigate.

Jimmy Doherty wonders what gives fizzy sweets their fizz, and swots up on his chemistry, to see if he can harness their explosive power in a rocket. In Ireland, Kate Quilton asks if a range of vitamin-enriched mushrooms could help the one in five Britons who lack vitamin D. Meanwhile, Matt Tebbutt investigates headlines that claim that raw kale may be bad for you, and finds out if our breakfast smoothies are safe.

In America's heartland, Jimmy Doherty finds out just how baked our baked beans are. Kate Quilton asks why stinky cheese smells so bad but tastes so good, and Matt Tebbutt heads to France to get the skinny on diet champagne.

Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton discovers whether compostables could be the answer to worldwide plastic pollution problem, annd Matt Tebbutt is in Paris to learn why the macaron has such a hefty price tag.

Kate Quilton learns about a potentially life-saving property of discarded shrimp shells and Matt Tebbutt investigates why people cannot seem to get enough of salted caramel. Plus, Jimmy Doherty explores the price differences between fresh and frozen pizzas in supermarkets.

Kate uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from?

How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does supermarket fresh pasta last so long? And should we buy supermarkets' standard products or value ones?

Can booze keep you warm? How safe is bacon? Jimmy discovers something unexpected in fish fingers. Why is there calcium in bread? And how can New Zealand lamb be sold as 'fresh' here?

Have you ever wondered how the humble spud is turned into the unusual shapes in your favourite bag of crisps? Jimmy Doherty visits Germany to learn the secret behind the twists, twirls and curls of this much-loved snack. Dr Helen Lawal investigates whether carb-restrictive diets really burn fat quicker, and uncovers an astonishing medical use for this popular weight-loss tool. And Matt Tebbutt finds out the surprising reason why smoked fish is dyed yellow.

Jimmy Doherty asks what offers better value: growing your own fruit and veg or buying from the supermarket? Plus, investigating the illegal trafficking of eels, and ginger beer.

Matt Tebbutt reveals the secret behind the iced writing that is so perfect on every supermarket birthday cake, while Kate Quilton looks at the growing trend of hemp-based food products. Jimmy Doherty heads to Japan to establish why soy is in so many of the public's favourite foods and learns how this little bean could be health enhancing.

Some favourite investigations as Jimmy Doherty looks at how our national dish could become squid and chips, Kate Quilton reports on kangaroo meat, and Matt Tebbutt looks at pesto

Kate and Helen explore vanilla, while in the Netherlands Matt explores the myth that Edam balls were once used as emergency cannon balls!

Favourite investigations. Kate Quilton visits McVitie's to ask why many biscuits have little holes all over them. Jimmy Doherty finds out how corks are made for wine bottles.

Favourite investigations. Jimmy Doherty visits Europe's biggest brewery. Kate Quilton challenges Matt Tebbutt to make crumpets. And Matt discovers why maple syrup is so expensive.

Jimmy Doherty visits Spain to ask how much orange is in orange squash, Matt Tebbutt runs across a pond of custard, and Kate Quilton lifts the lid on Marmite

Favourite investigations. Jimmy Doherty finds out what gives piquanté peppers their sweetness. And Kate Quilton investigates potentially dangerous levels of mercury in tuna fish.

Favourite investigations. Matt Tebbutt visits China, the world's biggest oyster producer. Jimmy Doherty looks at dry gin. Kate Quilton asks if herbal bedtime teas can help you nod off.

The return of the programme exploring the secrets behind mass-produced food, with Jimmy Doherty heading to Paris to find out why baguettes go stale so much faster than sliced loaves of bread. Matt Tebbutt is in Italy to investigate why buffalo mozzarella is much more expensive than that from cows and Briony May Williams discovers the surprising secret to the making of mushy peas.

A trip to California reveals the secret of perfect walnuts. Plus, what makes sour sweets sour? And how do brewers make their trendy hazy beers cloudy?

Matt Tebbutt investigates an intriguing claim about tomato ketchup bottles, Kate Quilton discovers how oysters turned from a Victorian bar snack to a wallet-busting luxury, and Amanda Byram uncovers the difference between medium and large eggs.

Helen Lawal heads to one of the world's biggest coffee factories to find out how instant cappuccinos get their froth. Matt Tebbutt is in Naples to discover why most tinned tomatoes come from Italy, while Kate Quilton embarks on a panettone odyssey across Europe to learn how the fluffy cake lasts so long.

Jimmy Doherty is in Thailand asking how the blossom from a banana tree is shaking up fish and chip suppers. Matt Tebbutt visits Spain to find out how the delicate raspberry gets from fields to fridges without turning to mush, and Andi Oliver heads to an onion factory to see how the eye-watering vegetables are peeled on a gigantic scale.

Jimmy investigates turmeric in India and Kate finds out how much milk is in chocolate, while Andi draws the short straw and investigates asparagus and pungent pee problems.

More fascinating food facts from around the world, including the role of candy floss in an astonishing food revolution in the US. Plus: crayfish trapping, and brie.

Jimmy Doherty puts some of the UK's most popular soft drinks under the spotlight, and uncovers the shocking truth about the levels of so-called microplastics some contain. Kate Quilton meets a Devon resident who loves to eat nettles, and Amanda Byram learns why some foods such as rhubarb and custard seem so inseparable.

The team lift the lid on al fresco food. Does using marinades or dry rubs make a difference to your meat? Plus: halloumi, fruit salad, edible charcoal and more.

Matt Tebbutt reports from Argentina on the price of sunflower seeds. Amanda Byram is in Yorkshire's rhubarb triangle, where she investigates how forced rhubarb can grow in complete darkness. Plus, Andi Oliver reveals how much added sugar goes into takeaway milkshakes.

Matt Tebbutt visits Argentina to learn the secret of perfect popcorn, Andi Oliver looks at how the mould gets put inside blue cheese, and Jimmy Doherty is in Germany to see how electricity is used in cutting edge crisp production.

Amanda Byram learns if there's anything Scottish at all about scotch eggs, and Matt Tebbutt heads for Argentina to find out what the red liquid in a supermarket steak is if not blood. Kate Quilton reports on the dangers of feeding honey to young children.

How the UK food industry is meeting the challenges of climate change, including a look at an innovative plan to reduce supermarkets' reliance on plastic packaging for fruit and vegetables. Kate Quilton investigates why cucumbers come wrapped in so much plastic, Amanda Byram finds out what becomes of pumpkins after Halloween, and Matt Tebbutt reports on a protein made in the UK that provides a more environmentally friendly alternative to both meat and soy.

Jimmy Doherty is in Thailand getting to grips with sticky rice. Kate Quilton works out how cream crackers could help with weight management, and Amanda Byram tests if cabbages could be a saviour for breastfeeding mothers.

Jimmy Doherty finds out why pasta comes in so many different shapes, Kate Quilton is hot on the trail of the spice ratings in our ready meals, and how they are determined, and Briony May Williams looks at the butter content in buttermilk.

Matt Tebbutt travels Uruguay to solve a mystery surrounding corned beef, and Briony Williams heads to Ireland to discover the difference between Scottish whisky and Irish whiskey. Plus, Dr Helen Lawal finds out the tricks snack manufacturers use to keep customers wanting more.

Jimmy Doherty determines whether brioche is bread or cake and why it has become the preferred choice for burgers, and Matt Tebbutt is on a mission to find out why our wine comes in bottles of so many different shapes and sizes. Kate Quilton gets to the bottom of why some ice creams melt faster than others.

Return of the programme looking at the secrets behind mass-produced food. Matt Tebbutt finds out how much meat is in a sausage and how the great British banger got its name. Kate Quilton investigates orange wine and how it gets its colour, and Amanda Byram discovers the high-tech solution to cutting a perfect slice of millionaire's shortbread.

Jimmy Doherty sniffs out the best way to remove the smell from fish, Kate Quilton dives into water and whether it makes a difference what kind of water we drink, and Briony May Williams unpacks whether splashing out on recipe boxes is good value.

Matt Tebbutt unbottles the mystery of wine sulphites and hangovers, Amanda Byram explores how peas could solve the plastic pollution problem, and Andi Oliver wonders how shop-bought grated cheese doesn't stick together.

How many apples are there in a can of cider? How does a humble vegetable become trademarked? And is the white stuff on salami something we should be talking about?

The gang find out what exactly locust bean gum is. Also, why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents.

The return of the series uncovering secrets behind mass-produced food. Matt Tebbutt finds out why the shelf life for a vegetable stir-fry mix is so short, Jimmy Doherty uncovers the sweet secret of how ice lolly makers get such perfect layers in a rocket lolly and Kate Quilton travels to Portugal to discover just what piri-piri is.

Briony May Williams finds out why some radishes are hotter than others. Andi Oliver wonders why pre-made sandwiches seem to invariably have mayonnaise in them, while Kate Quilton heads north to the Scottish isles to discover how they are growing truffles.

Why does dropped toast always land the wrong side down? The truth about hard-to-peel oranges. And how come some love coriander and others think it tastes of soap?

More fun facts about our food. Why some fruits are hairier than others, the difference between single and double cream, and the science of canned food and why it keeps so long

Kate Quilton finds out if there is any difference between soft and crusty bread rolls, and Andi Oliver reveals why chocolate chips don't melt when baked in cookies. Andi also asks why pre-made sandwiches always seem to have mayonnaise in them, Matt Tebbutt uncovers some of the secrets of ready meals and Briony May Williams discovers the surprising science of how canned food can last so long.

In search of the secret to the bubbles in bubble tea, Kate Quilton visits a cassava farm in Kenya to get to the root of it. Jimmy Doherty is in Somerset exploring why sour milk is sneered at, though soured cream is revered. Plus, Helen Lawal reports from Portugal on canned fish.

Kate Quilton visits a farm in Cornwall to get to the bottom of the 'flower' element in a in cauliflower. Helen Lawal is in Spain to find out what makes lemon juice last so long, while Matt Tebbutt gets the beers in at a Worksop brewery, as he explores what the term 'bottle conditioned' actually means.

Kate Quilton heads to Kenya to see how cold-brew coffee differs from iced coffee. Helen Lawal tries frozen pastries in Portugal to see how well they perform well against fresh, while Briony May Williams heads to Staffordshire to learn how parsnips are cultivated to taste so sweet.

Kate Quilton makes for Lincolnshire, to see whether shallots are actually just small onions. Helen Lawal is in Spain to find out why you get sheep's cheese in the supermarket, but never sheep's milk. Kate visits a potato farm looking for the reason why baking potatoes cost more, while Matt Tebbutt heads to McCain to learn the best way of baking 6000 of them in one batch.