Food Unwrapped

Jimmy Doherty gets 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.

Kate challenges Matt 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 new machine that preserves food by using pressure instead of heat.

Jimmy finds out how shredded wheat's made, Matt discovers that lard can be healthier than butter, and Dr Helen visits Poland to learn the trick to concentrating apple juice.

Jimmy hunts for the mother of all lagers. Plus, can changing the shape of food help our children eat their vegetables? And why are blueberries coated in a strange cloudy wax?

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.

Jimmy Doherty wants to find out what that off-putting white powdery stuff that can form on chocolate is. In Belgium, Kate Quilton asks if any of the ingredients in bedtime teas can really help us to sleep.