Grapefruit and Probiotics

September 10, 2012

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Food Unwrapped - S1 - E1

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.

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Food Unwrapped: Season 1 - 8 Episode s

1x1 - Grapefruit and Probiotics
September 10, 2012
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.
1x2 - Lemons and Ham
September 17, 2012
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.
1x3 - Prawns and Mushrooms
September 24, 2012
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 world's 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.
1x4 - Olives and Beer
October 1, 2012
This episode explores the difference between green and black olives, and why not everything that goes into beer processing is listed in the ingredients. Matt travels to South Africa to visit one of the country's largest olive orchards in the Western Cape, where he discovers that black olives are just riper green olives, but that both need a year's soaking in brine to make them edible. In Spain, Kate is shown how mass production factories make super black olives found in pizza and salads. And Matt heads to a small brewery near Belfast to discover if it really is just water, hops, barley and wheat in beer.
1x5 - Seafood Sticks and Wine
October 8, 2012
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 what's the difference?
1x6 - Orange Juice and Mayonnaise
October 22, 2012
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 then travel around the UK to find out what is used to replace the fat in low-fat mayonnaise, and discover it's a bacteria that usually grows on rotting cabbages.
1x7 - Tomatoes and Strawberry Flavour
October 29, 2012
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.
1x8 - Sausages and Ice-Cream
November 5, 2012
Matt Tebbutt travels to Sweden to learn how a food company uses liquid smoke to flavour sausages, a method that is cheaper and quicker and enables flavours to be tailored more effectively. The Food Standards Agency requires that ice-cream needs to contain milk protein and any kind of fat - vegetable being the one most commonly used. Martin Dickie and James Watt head to Brighton beach with an old-fashioned bicycle adorned with banners saying `Ice Vegetable Oil'. What will the public make of this product?

Grapefruit and Probiotics

Food Unwrapped - S1 - E1

Food Unwrapped: Season 1 - 8 Episode s

1x1 - Grapefruit and Probiotics

1x2 - Lemons and Ham

1x3 - Prawns and Mushrooms

1x4 - Olives and Beer

1x5 - Seafood Sticks and Wine

1x6 - Orange Juice and Mayonnaise

1x7 - Tomatoes and Strawberry Flavour

1x8 - Sausages and Ice-Cream

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