2x1 - Artisanal

April 13, 2004

It is being investigated whether products that have been prepared according to the packaging according to the traditional method differ from ordinary products. What exactly does traditional mean on the packaging of: Van Oers sandwiches with egg and bacon; Italian products from Bertolli, such as olive oil and pasta sauces. One of the reporters visits a pizza baker in Naples to verify whether the Iglo pizza really comes from a wood-fired oven, and also the Knorr factory in Italy where the Bertolli products are said to be made according to traditional methods by the old rural women from the television advertisements.

2x2 - Steak

April 20, 2004

A search for good and tasty steak in the Dutch store. The following is being investigated: what good steak is and how it should be cooked; - where the steak sits on the cow; - the great importance of soothing music for the quality of beef; - the tastiest grass; - that cows are often slaughtered too early; - that the steak itself must also be old (died); - the generally poor quality of steak in the store.

2x4 - Responsible Snack

May 11, 2004

A number of food manufacturers are calling to ask why their snacks are considered responsible. In addition, a Liga factory, a pediatrician, a consumer sociologist and a press officer from the Nutrition Center are being sought.

2x5 - Pet Food (part 1) & Cocoa Slavery (part 1)

May 18, 2004

A number of manufacturers of canned pet food are called with questions about the texts on their packaging about the preparation and composition of pet food and the few similarities between the ingredients according to the packaging and the actual food. Follow-up report on the use of child slaves for the chocolate industry in Africa.

2x6 - Pet Food (part 2)

May 25, 2004

Continued about animal nutrition. It discusses: - the secrecy of pet food manufacturers about the ingredients and production process; - claims by producers about the efficacy of animal feed; - tests on animals to make the composition as cheap as possible; - the small amount of meat in pet food.

2x7 - Turkey

June 1, 2004

Why is turkey meat used in (beef) sausages and chicken products, such as Knaks from Unox, Saté Ajam from Euroshopper (Albert Heijn) and Kipfingers from Mora. It turns out to be so-called turkey mechanically separated meat, which sits close to the bones of the turkey. A turkey farm in North Limburg is visited and, exceptionally, filming is allowed in the Polskamp poultry separation company in Ermelo. Here, poultry remains are mechanically scraped off and ground into minced meat, which is processed into sausage abroad. The bones end up in dog food. Albert Heijn is asked for text and explanation about the presence of turkey meat in their chicken satay.

2x8 - Water

June 8, 2004

What is the difference between drinking water from the tap and from a bottle, carton or water cooler? Bar-le-Duc and Sourcy appear to pump their water up in the area of ​​Bunnik, close to where the Utrecht water company also gets its water from. They search for sources near Utrecht and a hydrologist at TNO assesses the water from various water coolers.

2x9 - Cocoa Slavery (part 2) & Beer, Sausage and Television

June 14, 2004

Progress report on the Steun Teun campaign, aimed against child and slave labor in the cocoa industry. The public prosecutor says he cannot prosecute Van der Keuken. People also wonder how the perfect football evening, with a good picture, beer and sausage, can be created. This focuses on the pros and cons of the widescreen format, that making good sausage takes time; and why a pump is used to blow air into a keg of beer intended for home tap.

2x10 - Minced Beef

June 21, 2004

Where does minced beef from the supermarket come from? By law, its origin does not have to be stated on the label and that does not happen. A lot of minced meat appears to come from humpback whale cows from Botswana and Namibia. Cheap and high-quality lean meat is produced here that is ideal for minced meat and filet américain (it does not discolour quickly). The meat industry and supermarkets do not promote the African origin of the meat because of the unhealthy image of African countries.

2x11 - Bread

June 28, 2004

What is the difference between supermarket and bakery bread? Most bakers appear to bake with mixes supplied by flour suppliers, just as is common with supermarket bread.

2x12 - World Mixes

July 6, 2004

To what extent do dishes prepared with ready-made world mixes approximate the authentic taste of the dish?

2x13 - Down

October 26, 2004

The origin and production process of duck and goose down is investigated.

2x14 - Kidney Beans

November 9, 2004

The origin and quality of canned and potted kidney beans are being investigated. The price difference between the various products is large, while the cost price of brown beans is low.

2x15 - Halal

November 16, 2004

What exactly is meant by halal meat? The researchers telephoned an Islamic shop and a slaughterhouse.

2x16 - E621

November 23, 2004

Research into the flavor enhancer E621 (synonyms: Ve-tsin, MSG, RL-50, sodium glutamate), an addition to various foods to enhance the taste or to stimulate the brain so that people want to eat more of the food.

2x17 - Episode 17

November 30, 2004

2x18 - Toys

December 7, 2004

Investigation into the poor working conditions of employees at Chinese toy factories and the low wages there and the silence of the World Wildlife Fund regarding the origin of its toys.

2x19 - White Teeth

December 14, 2004

Research into claims of whiter teeth. This is examined using different types of toothpaste, and whether the claims of Tel Sell's Rapid White Brush-On and Prodent Arctic Whitener are correct.

2x20 - Healthy Frying

December 21, 2004

The fat percentage of the frying oil from various local chip shops is being investigated. The fat content of fries from Febo, Bram Ladage and McDonald's is also tested. Attention to the 'Responsible frying' campaign of Koninklijke Horeca Nederland, the difference between frying fat and frying oil, the question of whether frying can be done with salad oil and the importance of changing the frying oil on time.

2x21 - Steak & Bertolli

December 23, 2004