Food Unwrapped: Series 5 (2015)

Food Unwrapped: Series 5 (2015)

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Food Unwrapped: Series 5In this new Series, Jimmy Doherty, Kate Quilton and Matt Tebbut present the food and science series that travels the world to lift the lid on what’s really in the food we eatPart 1:Jimmy Doherty, Kate Quilton and Matt Tebbutt return to investigate more food-related issues. In the first edition, they contemplate how much goodness is present in tinned tomatoes, and whether consumers should stick with fresh. Plus, the role of the pig in making chewy sweets and how prebiotics such as bacteria and fungi work in the gut.Part 2:Jimmy Doherty, Kate Quilton and Matt Tebbutt travel the world to answer those niggling questions about different foods. This week, they find out whether there really are wasps inside fresh figs, and why ostrich meat is red. Plus, Kate’s mission to give up added sugar reveals some shocking truths.Part 3:Jimmy Doherty heads to Cyprus to discover why halloumi cheese is the subject of much debate, Kate Quilton investigates whether there is any truth in the tale of potentially lethal poison lurking in apple cores, and Matt Tebbutt finds out what is living inside every sourdough loaf.Part 4:This week, Jimmy Doherty visits Bulgaria to find out why rose oil is considered liquid gold, Kate Quilton tackles the question of pink pork – is it safe to eat? – and Matt Tebbutt explores the pros and cons of oven roasting bags.Part 5:Jimmy Doherty puts so-called healthy snacks under the spotlight as he examines the impact they can have on children’s teeth. Kate Quilton visits Romania to look at what makes cheap red wine taste so good, and asks whether people can really tell the difference when it comes to price. Matt Tebbutt heads to the Isle of Wight to find out why garlic causes bad breath.Part 6:Jimmy Doherty is in Italy to find out what makes pine nuts so expensive. Kate Quilton travels to the depths of the Amazon rainforest in Brazil to discover what gives the humble red Leicester cheese its colour, and Matt Tebbutt is in Spain, where he reveals how glace cherries are made – and it takes his breath away.Part 7:In Greece, Jimmy Doherty learns how Greek yoghurt production creates a potentially harmful by-product. Kate Quilton uncovers the secrets of saffron among the Atlas Mountains in Morocco, and Matt Tebbutt finds out why it is considered unwise to eat raw kidney beans.Part 8:Jimmy Doherty travels to the olive groves of Italy to ask locals what they think of some of the extra-virgin oil sold on UK supermarket shelves. He also visits Holland, where insects are being farmed for human consumption, and discovers some tasty facts about these six-legged treats. Kate Quilton heads to Louisiana to reveal the secrets of its famous hot sauce, and asks if drinking a cup of warm milk before bed helps people sleep. Matt Tebbutt uncovers the surprising truth about how much truffle is in truffle oil, and finds out whether wild boar really is wild.Part 9:Jimmy Doherty finds out what pub favourite whitebait actually is, and travels to Latvia to learn why it’s not available in most supermarkets. Kate Quilton visits a cattle farm in America with supersized cows to feed the huge demand for beef, while Matt Tebbutt discovers which confectionery treat can be deadly to dogs.Part 10:Jimmy Doherty investigates the benefits of omega-3 supplements and finds out which ones are worth buying. Kate Quilton travels to the Spanish countryside to look at why iberico ham is so expensive, and Matt Tebbutt learns about the production of white chocolate.Part 11:Jimmy Doherty investigates the benefits of mineral water, Kate Quilton finds out about the production of vegetable oil and Matt Tebbutt learns why shop-bought pies tend not to spill out their gravy – revealing that the answer grows on trees.Part 12:A look back at a selection of investigations from the Food Unwrapped casebook. Jimmy Doherty asks why so much bacon in supermarkets is Danish, and learns how mites are used to make some traditionally matured cheese. Kate Quilton finds out why most British supermarkets stock only one variety of banana and heads to Malaysia to learn about a disease threatening the future of the popular fruit. She also tracks down the slippery fellows used in the increasingly popular jellied eels. Matt Tebbutt heads to a Scottish distillery to find out what gives whisky its distinctive flavour, and goes on an egg hunt to learn about rare double yolks.

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