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.

This episode explores how prawns are intensively farmed and discovers why there are often so few wild mushrooms in our wild mushroom soups. Kate flies to Thailand - the worlds biggest producer of farmed prawns - to get a sense of the scale of the industry, and Matt meets a professional wild mushroom forager in the woods of West Sussex.

The team head to Thailand to find out what seafood goes into seafood sticks, and then discover how some British wine is really made... in Spain. In a seafood stick factory in Thailand Kate sees some incredible production techniques and giant frozen blocks of fish called surimi. Confusingly, there are two types of domestically produced wines: British and English. British wine is much cheaper, so whats the difference?

Kate Quilton travels to Holland to find out how manufacturers prevent tomatoes in packaged sandwiches from going soggy, and the team investigates the production of strawberry-flavoured food. Matt Tebbutt and Rachel Edwards-Stuart try to make yoghurt with the average amount of the fruit used in supermarket-own brands - 10 per cent - but the results are disappointing, while Martin Dickie visits the Nestle Rowntree factory to learn about the concentrated strawberry flavour used in their pastilles.

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

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.

Why do we have to pay for pistachios that we cant crack open and eat? Are traditional rolled oats better for us than quick-cook porridge? Plus: the trouble with draught Prosecco.

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 theres an r in the month?

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.

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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?

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

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?

Kate investigates the worrying rise in peanut allergies. Matt traces the British blackcurrant from the field to the Ribena factory. Jimmys on the trail of a surprising food fraud: oregano.

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?

What gives fizzy sweets their fizz, and can you harness their explosive power in a rocket? One in five of us lack vitamin D; can mushrooms help? And is raw kale bad for you?

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, and Matt Tebbutt is in Paris to learn why the macaron has such a hefty price tag.

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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.

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

Helen Lawal heads to one of the worlds 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 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.

Jimmy finds microplastics in some of our most popular soft drinks. Kate Quilton tackles nettles. And Amanda Byram asks why do rhubarb and custard go so well together?

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.

Whats the healthiest lettuce in the salad bag? Is sea salt all its cracked up to be? And in Suffolk, Briony May Williams explores the difference between light and dark ales.

How did sticky rice get its name? Can cream crackers help with weight management? And is cabbage really a saviour for breastfeeding mums?

The gang unwrap festive facts. Whats the secret to perfect stollen? Why red cabbage at Christmas? How long does an open bottle of port stay drinkable? Plus, an alternative to traditional pigs in blankets.

Jimmy Doherty fires up the barbecue and asks why we suddenly all love brioche for our burgers? Plus, the truth about wine bottles and why some ice creams get melty and messy much faster than others.

The gang find out how much meat is in your sausage and where orange wine gets its colour. And Amanda Byram tests a high-tech solution for the perfect slice of millionaires shortbread.

The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn’t shop-bought grated cheese stick together?

Why is the shelf life for a vegetable stir-fry mix so short? Whats the secret to making perfect layers in a rocket ice lolly? And in Portugal, Kate investigates piri-piri.

Matt Tebbutt is in Spain learning why some oranges are so hard to peel, while Jimmy Doherty heads to Thailand to discover why coriander is the herb of choice for some, but for others it seems to taste like soap. Briony Williams finds herself in a bit of a jam as she interrogates an important kitchen conundrum - why dropped toast always lands the wrong side down

How come schnapps is always clear even though its made from colourful fruits? Why do supermarkets carry so many of the same herbs? Plus: soft and crusty bread rolls compared.

Whats the flower in cauliflower wonders Kate? Plus the long life of lemon juice. And a fess-up at the brewery as the meaning of bottle conditioned beer is revealed.

The gang dig up more fantastic food facts. Are shallots actually small onions? Theres a price query about the cost of baked potatoes. And whats wrong with sheeps milk?