Food Unwrapped Season 25 is yet to be announced by Channel 4

Special episode offering advice on improving health and well-being through food. New recruit John Whaite explores how vegan streaky bacon replicates the texture of meat, Kate Quilton finds out if lettuce can help people sleep, while Helen Lawal uncovers whether any foods can help protect skin from sun damage. Jimmy Doherty is in Alabama to discover why sweet potatoes count as one of the five-a-day, but regular potatoes don't. Matt Tebbutt gets to the bottom of just how much fibre people should be eating for a healthy bowel. Plus, a look at whether black garlic holds the key to staying youthful.

Jimmy Doherty and Briony May Williams embark on an epic journey through the Nordic region. Starting in the Viking fjords of west Norway, they take to the seas to uncover how cod farming could be the future for meeting UK appetites. Travelling east, through the ancient landscape of Sweden, paying a special visit to a certain furniture store and learning just what makes a meatball so Swedish. They finish their journey in Finland, apparently home to the happiest people in the world, finding out what just food is putting a smile on their faces.

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.

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?

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.

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.

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 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.

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.

The team showcase past reports about sweet treats. Matt Tebbutt explores the popularity of sour sweets and just why they taste so sharp, Kate Quilton discovers the secret to slow-melting ice cream, Briony May Williams reveals why some jams are runnier than others, and Amanda Byram finds out what puts the short in shortbread.

Jimmy Doherty unwraps some of his all-time favourite Asian adventures. In Thailand, he reveals an unexpected addition to spring rolls. On a visit to India, Jimmy uncovers why turmeric is in a lot more of your food than you realise. And in Sri Lanka, our host cracks the case of why coconuts are so popular in the UK.

Some of the team's favourite Italian gastronomic getaways. Matt Tebbutt probes the price difference in mozzarella, and visits Mount Vesuvius to find out why so many of our tinned tomatoes are imported from Italy. Jimmy Doherty reveals the saucy secrets behind pasta shapes, and Kate Quilton heads to Rome to learn the story of gelato.

Matt Tebbutt visits the Shreddies factory to uncover how cereals keep their crunch. Kate Quilton finds out why some egg yolks are more yellow than others, and if it is really worth paying extra for them. Briony May Williams goes in search of the ultimate bacon butty, and Amanda Byram visits the largest dairy company in the UK to get the lowdown on the shelf life of milk.

The presenters take a closer look at some sweet treats. Kate Quilton cracks the curious case of why faux cherry flavouring in sweets does not taste like the real fruit. Briony May Williams hits the baking trail to uncover how it is that ready-to-eat cookie dough doesn't need baking, and Amanda Byram finds out who put the hole in doughnuts.

Special episode featuring baking-related reports. Andi Oliver goes behind the scenes at Maryland Cookies, to find out how chocolate chips keep their shape. Briony May Williams heads to Germany to get to the bottom of a pretzel mystery, and also learns the surprising truth behind where bicarbonate of soda comes from, while Jimmy Doherty learns about the explosive properties of flour.

The team unearth secrets of Britain's favourite supermarket giants. Kate Quilton investigates soaring demand for online orders, and how the big chains have enlisted the help of robots to keep up, Matt Tebbutt uncovers the secrets to supermarket ready meals and why only some can be microwaved, while Andi Oliver finds out what supermarkets are doing to tackle food waste.

Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. Kate heads to Spain in pursuit of the perfect tomato and finds herself slap bang in the middle of the world's biggest food fight. Jimmy visits Italy to investigate the difference between risotto rice and long grain. Matt finds out why pork scratchings aren't made from British pigs.

A look back at some of the show's best vegetarian features. Featuring Jimmy Doherty paying a visit to the home of Beyond Burger and putting their meat substitutes through a taste test, Kate Quilton learning more about jackfruit, and an investigation into the UK's soil crisis, that raises some useful tips for viewers planning to grow their own vegetables.

Special episode offering advice on improving health and well-being through food. Jimmy Doherty explores if chia seeds might help with over-eating. Briony May Williams asks why producers of gluten-free products seem to be charging more for less. Matt Tebbutt explores whether raw pet food could be the key to a healthy dog. And Kate Quilton discovers some surprising science about watermelon.

Fascinating facts behind favourite festive food. Matt Tebbutt is in Portugal, wondering how long an unfinished bottle of port stays drinkable for. Jimmy Doherty finds out why red cabbage is associated with Christmas. Briony May Williams travels to Germany to uncover the secret to a perfect stollen, and uncovers an ingenious invention that might just help with any national shortage of pigs in blankets. Kate Quilton tries out some inventive glazes for seasonal ham.

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.

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.

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.

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.

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.

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.

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.

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.

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 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 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.

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.

The team take a good look at 'superfoods'. Do pomegranates help with Alzheimer's? Can rosemary increase focus for teens at exam time? Will kefir improve mood? And what about histamines in food?

The team tracks down fascinating facts from around the world related to the growing British tradition of savouring takeaway food, on which a billion pounds is spent a month. Jimmy Doherty is in Thailand to discover the unexpected addition in spring rolls. He then heads to India to find out the real reason takeaway curry can be so delicious - the mythical ingredient, ghee. Amanda Byram spills the beans on coffee and learns why some cups leave consumers more `buzzing" than others. Andi Oliver has the meaty task of learning how doner kebabs are made and bags herself an invite to the fancy award ceremony known as the Kebaftas.

The team hits the road to sample some of the UK's finest dishes. Andi Oliver samples some Pimm's, and Jimmy Doherty examines the growing popularity of Caribbean jerk seasoning, and the qualities of different cooking apples. Kate Quilton meets a porridge-making champion, and Matt Tebbutt heads to the island of Orkney to discover the perfect vinegar for fish and chips.

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.

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?

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.

The team offers tips on how to eat more healthily in 2021, with Jimmy Doherty reporting on how alcohol affects diet, and Matt Tebbutt putting together a low-fat cheeseboard. Amanda Byram digs up an easy way to feel fuller for longer, Kate Quilton investigates the weight loss benefits of chewing gum, and Briony May Williams samples some low calorie cakes.

Jimmy Doherty hosts a Christmas party at his farm, and the team investigates the secrets behind the food that will be on people's tables over the holiday period. Amanda Byram exposes the surprising truth about turkey crowns, Kate Quilton shares the trick to making the ultimate Christmas cake, Briony Williams investigates the classic starter of prawn cocktail, and Matt Tebbutt finds out just how they get the cranberries into fruity cheese.

Compilation of reports on store cupboard staples, including Kate Quilton taking a look at the secrets behind peanut butter's long shelf life, solving the mysteries of Marmite's famously divisive flavour, and discovering if it is safe to feed cats dog food and vice versa. Jimmy Doherty travels to Sri Lanka to discover why lentils are sold split rather than whole, and Matt Tebbutt witnesses anchovy fishing off the coast of Italy.

A special episode focusing on comfort food. Helen Lawal travels to Tanzania to discover the secrets behind vanilla ice cream, Kate Quilton discovers the surprising reason some of Britain's best-loved biscuits are punctured with holes, and Jimmy Doherty investigates how fish fingers are made and compares the prices for fresh and frozen pizzas. Plus, Matt Tebbutt reveals what pork pie jelly is actually for.

The team looks back at snack-based stories from past episodes. Jimmy Doherty investigates unusual shaped crisps, Matt Tebbutt discovers the dangers of double-dipping tortilla chips, Helen Lawal reports on whether rice cakes are as good a diet snack as commonly believed, and Kate Quilton delves into the world of macadamia nuts in Hawaii, and uncovers the reasons for rising numbers of children with peanut allergies.

Kate Quilton heads to the world's biggest bread factory, finding out why some loaves fall to pieces at first contact with a knife, while others can happily survive a good spreading. Jimmy Doherty is in Turkey, investigating the intoxicating properties of the poppy seeds in bagels, while Matt Tebbutt sets out to find the secrets behind the writing on some cakes - is it the work of man or machine?

A trip through the show's archives, looking back at some favourite chocolate-based investigations, including Jimmy Doherty on the trail of how bubbles end up in bubbly chocolate. Matt Tebbutt heads to one of the UK's largest chocolate factories to find out what makes white chocolate white and gets the inside story on the UK's best-selling after-dinner mint, while Kate Quilton heads to Ghana to uncover the truth behind reports that dark chocolate can be good for your health.

An episode celebrating all things sweet, looking back at some favourite sugar-centred investigations. Matt Tebbutt hits the patisseries of Paris to find out why macarons are so expensive and explores the reasons for the surge in salted caramel Jimmy Doherty heads to America to find out how the chunks in ice-cream stay solid, asks why chocolate sometimes goes a funny white colour, and learns the secrets behind fizzy sweets. Kate Quilton reveals why some honey is runny, while other varieties are not.

A special guide to healthy eating for the New Year. Jimmy Doherty takes a trip to Thailand to discover if ginger makes people more resistant to cold and puts the belief that beer should be drunk before wine, not after, to the test. Amanda Byram learns some surprising facts about the fitness benefits of spinach and presents some dietary tips to help with working out, Matt Tebbutt discusses easy ways to get a daily dose of fruit and vegetables, and Andi Oliver learns if chocolate may actually be good for teeth.

From novel turkey cooking methods to affordable fizz, this special show reveals everything you need to know to feed your family and friends better, cheaper and faster

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.

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

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

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.

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

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

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.

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.

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.

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?

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?

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?

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.

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.

Jimmy Doherty investigates whether protein supplements help build better bodies and also heads to Japan to learn about wasabi. Matt Tebbutt exposes the potential dangers of consuming grapefruit while on certain medications, and finds out which foods generate the most wind, while Kate Quilton lifts the lid on peanut butter's shelf life, and asks if there is really any difference between dog and cat food.

This special Food Unwrapped vegan episode asks if we should all be going vegan. Meat-loving and meat-rearing Jimmy Doherty attempts to go vegan for a week in the USA. While he's there, he sees if there's a solution to carbon emissions from belching cows, and samples the latest fake meats on offer, including chicken nuggets grown in a lab. Matt Tebbutt sets out to discover why some vegan products are more expensive than their meaty equivalents. Dr Helen Lawal asks if we should raise children as vegan, and Kate Quilton delves into the surprisingly secret world of the vegan cheese melt.

Food Unwrapped investigates what will happen to the food on our shelves, in our fridges and on our plates, and how our supermarkets will look and behave, after we leave the EU

Matt Tebbutt delves into the secret world of KFC, who are on the frontline of the fight against flaccid fries. Kate Quilton goes behind the scenes at Deliveroo to discover how they're cooking up a food revolution, and she gets a pass to Papa John's to see how they achieve consistency on a mass scale. Jimmy Doherty travels to New York to investigate the surprising health benefits of a Mexican taco and Matt discovers the concealed contents lurking in cheap takeaways.

Food Unwrapped kicks off 2019 with a diet special full of hints and hacks for how to beat that post-Christmas bulge. Kate Quilton hits the surf in Australia to find out if replacing carb and meat classics with popular veg and fruit-based alternatives is a good way to cut calories. Dr Helen Lawal follows nine people who've been on three of the nation's favourite diets for nine months, to uncover the truth about long-term dieting. Jimmy Doherty finds out which foods and drinks can help during endurance training, and Matt Tebbutt goes dry for a month to see if ditching booze can make him look younger.

This seasonal special reveals the delicious facts about your favourite traditional Christmas food. Jimmy Doherty heads to Sri Lanka to find out if there's anything in your Yuletide spices that can give you a dose of Christmas cheer. Matt Tebbutt visits Mr Kipling's mega mince pie factory; he asks what the difference is between raisins and sultanas, and he discovers how they get the Christmas spirit into boozy chocolates. Helen Lawal investigates whether we should score our sprouts. And Kate Quilton is wondering if the traditional Christmas dinner is a bit of a turkey, so she checks out a more decadent dish from the past: the multi-bird roast.

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 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.

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.

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.

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?

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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.

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 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.

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.

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?

Food Unwrapped jets off to find out the best foodie hacks, tips and tricks to help you feel great on your summer holiday. Jimmy Doherty discovers the truth about crash diets, reveals what it really means to stay fuller for longer and explores whether astronauts could hold the key to weight loss. Kate Quilton delves into the multi-million-pound collagen drinks market, and finds out how shots of the liquid claim to boost your skin's appearance. In Valencia, Matt Tebbutt checks out tiger nut milk, Spain's secret summer-friendly superfood. And Dr Helen Lawal investigates whether popping weight-loss pills can help summer slimmers.

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.

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?

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 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.

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

Jimmy Doherty, Kate Quilton and Matt Tebbutt present some of their favourite investigations. In Israel, Kate unearths the mystery ingredient that makes icing sugar so light, fluffy and powdery. She takes a dip in the Dead Sea before all is revealed at an enormous phosphate mine in the desert. Skyr is a mysterious yoghurt-like product that claims to be entirely fat-free but is surprisingly creamy. So what exactly is it? In Iceland, Jimmy grapples with a team of wrestlers who say they swear by the stuff, before a trip to the factory reveals that it may not be a yoghurt at all. In Cornwall, Matt dives for the edible seaweed that has started cropping up on supermarket shelves. Can we eat any old seaweed? And how does seaweed spaghetti match up in a blind taste test against pasta? Kate also heads to Spain, in pursuit of the perfect tomato.

Food Unwrapped reveals the secrets of China's food. In China, Jimmy Doherty and Matt Tebbutt sample extraordinary and exotic dishes, meet the skilled workers working in small cooperatives, and witness a blend of ancient farming techniques and commercial production on an epic scale. Jimmy visits the incredible remote village of Juehui, in the Sichuan province, where all the residents work together to make noodles the traditional way, by hanging them out to dry on their rooftops, creating views that have to be seen to be believed. Matt visits China's largest meat processing base, where 20,000 people work, and explores how China has become the world's biggest producer of garlic. He sees the life-changing effect this humble crop has had on rural communities and discovers a turbo-charged variety that packs a punch.

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.

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 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.

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.

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.

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.

A bit bloated after Christmas? Got the January blues? Kick off 2018 with a health boost from Jimmy Doherty, Kate Quilton, Matt Tebbutt and Dr Helen Lawal as they share surprising tips for staying healthy, and little-known ways of getting body and mind back on the rails through food. In Hollywood, Jimmy tries the latest trend that's like something from a sci-fi movie: meal replacement drinks, apparently so packed with nutrients that they're all you'd ever need to consume. Kate investigates whether a weight-loss superpower is hidden in curry. Matt hunts for the ultimate diet snack and looks into whether low-calorie rice cakes are as nutrient-dense as other tasty alternatives. And Helen heads to Tanzania where the Hadza tribe's unique diet could reveal how to stay healthy and maybe even happy!

Christmas is coming and you're cordially invited to join Jimmy Doherty, Kate Quilton, Matt Tebbutt and Dr Helen Lawal as they reveal astonishing surprises behind our favourite festive grub, from the mystery of why Christmas puddings last so long to the perfect stuffing for your turkey. Jimmy visits north-west America to check out the latest non-meat treat for Christmas day: tofurkey, and finds himself on a wild turkey chase in a town overrun with them. Meanwhile, Matt searches for the best accompaniment to real turkey, and visits Britain's biggest manufacturer of sage and onion stuffing, before a flavour scientist in Belgium insists that the best match for turkey is chocolate, nuts and mushrooms! In Italy, Kate tracks down the makers of those festive silver ball cake decorations to find out if there's any real silver in them. And in beautiful Zanzibar Helen checks out Christmas spice cinnamon, and what difference those delicious sticks or cinnamon powder make to mulled wine.

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.

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.

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.

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 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.

This special episode examines the innovations that are making meat healthier for us and better for the planet, from muscle-bound cattle to sustainable alternatives to beef

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 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.

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.

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?

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?

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

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.

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.

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

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?

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?

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.

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?

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.

The team examine recent trends and scientific advances in weight loss. Can eating more fat make us thin? Should we skip breakfast? And drink full-fat milk? Or just get a good night's sleep?

In this Christmas special, Jimmy Doherty, Kate Quilton and Matt Tebbutt explore how the food industry brings the taste of Christmas to our tables. The number one complaint at Christmas is a dried-out turkey, so Matt turns to science for the answer. His experiments include cooking upside down and even strapping ice packs to the bird, but will any of them deliver? Kate gets the tough job of investigating pink champagne. It's becoming a preferred option at Christmas, but what makes it pink? And who knew that the wrong temperature could mean a trip to A&E from an exploding cork? Jimmy also faces explosions, with chestnuts. They should be roasting on an open fire, but how do you stop them going off like bangers?

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 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.

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.

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.

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.

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 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 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 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.

In this hour-long Food Unwrapped special, the team get stuck into the truth about sugar. In Mexico, Matt looks into agave syrup, which is often touted as being a healthier, more natural alternative to table sugar, but is it? Matt's search for the answer leads to an unlikely encounter with 1980s showbiz legend and agave entrepreneur Cleo Rocos. In Mauritius, Jimmy investigates whether brown sugar is any better for us than white sugar. In a ground-breaking experiment, Kate undergoes a brain scan that will show for the first time exactly what goes on in our heads when we consume artificial sweeteners, compared to what happens when we consume sugar. Kate also meets a chef who makes ready meals for a number of major supermarkets, all of whom are under pressure to reduce sugar content in their meals.

This special episode revisits a basketful of not-to-be-missed missions from the Food Unwrapped casebook. Jimmy asks why so much bacon in supermarkets is Danish and visits one of the largest pork abattoirs in Europe. And he comes face to face with traditionally-matured cheeses' residents, cheese mites. Kate investigates why most British supermarkets only stock one variety of banana, and heads to Malaysia to learn about a disease that could mean the end to one of our favourite fruits. She also tracks down the slippery fellows used in the increasingly popular jellied eels. Meanwhile, Matt visits a Scottish distillery to find out the surprising truth about what gives whisky its distinctive flavour and goes on a real life egg hunt to find out more about double yolks. But with 1.5 million hens eggs laid every day at just one UK farm, he may need to use some special techniques to find the rare 'double-yolkers'.

UPDATE:

This episode does not appear on the Food Unwrapped official page episode guide (http://www.channel4.com/programmes/food-unwrapped/episode-guide).

From the thetvdb.com description above, this episode appears to be a combination of previously existing episodes; Revisited: Bacon, Cheese and Banana, in full, with added segments from Seaweed and Eels, Caviar Conversation, and Avocados, Eggs and Balsamico.

Super-slimmers share the secrets of their dieting success, while Jimmy, Kate and Matt check out miso soup, the apple cider vinegar diet, gut bacteria and more.

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 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?

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?

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.

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.

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?

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?

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?

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?

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?

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.

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 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.

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

Can you still have treats when you're on a diet? This episode includes raw chocolate, and the possible holy grail of sugar-free baking. Can alcohol-free beer taste of beer? Plus: chilli, and cheese.

Jimmy, Kate and Matt check out budget smoked salmon and Irish cream liqueur, and ask why goose is pricier than turkey and what an almond shortage means for Christmas cake

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?

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?

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.

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?

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?

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.

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 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

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 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.

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, Kate and Matt reveal how food can help you get into great shape for summer. Do greens give you a golden glow? Are konjac noodles a dieter's dream? How can you get buff for the beach?

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?

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

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.

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 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.

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 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 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.

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?

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

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

Jimmy Doherty and the team uncover the truth about diet foods. Could green tea help knock off some pounds? Is soup the secret to losing weight? And can beetroot improve your physical performance?

Why is farmed salmon pink? Can you grow a chicken as big as a turkey? Is the gold in drinks real gold? Can you eat frankincense? How do they make wafer-thin after-dinner mints?

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?

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 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?

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.

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 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?

Is dark chocolate good for you? Could daffodils help treat Alzheimer's disease? Jimmy, Kate and Matt uncover remarkable secrets about the nation's favourite springtime produce.

Jimmy Doherty, Matt Tebbutt and Kate Quilton take another look at some of their favourite food discoveries from Series 3 in this special episode.

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 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.

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 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.

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

A huge range of diet products and plans are available, from fasting to detoxing and cutting out certain foods. Jimmy, Kate and Matt want to know which ones actually work.

Jimmy Doherty, Kate Quilton and Matt Tebbut uncover the secrets behind our festive food. Do the bubbles in Champagne really make it go to your head faster? And why do children hate sprouts?

Jimmy Doherty, Matt Tebbutt and Kate Quilton answer more viewers' questions. Jimmy heads to Brazil to put stock cubes in the spotlight. How can something so small taste so beefy?

In this special episode Jimmy Doherty, Matt Tebbutt and Kate Quilton test some of the food techniques they've discovered during the series, to answer viewers' questions

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?

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?

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?

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

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

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

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

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

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

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.

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.

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

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 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.