Food Unwrapped: Series 12
Jimmy Doherty, Kate Quilton and Matt Tebbutt return to unveil more secrets about the world of mass-produced food.
Part 1: Plastic Packaging
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.
Part 2: Orange Squash
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.
Part 3: Corked Wine
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.
Part 4: Whisky
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.