Food Unwrapped

Jimmy Doherty, Kate Quilton and Matt Tebbutt return with a new series of Food Unwrapped, travelling the globe to reveal what's really in the food we eat. In this first episode they ask: is there any goodness left in tinned tomatoes, or should we stick to fresh?

We discover if it's true that there are wasps inside fresh figs, and Kate's mission to give up added sugar reveals some shocking truths. Plus, how can ostrich meat be red when it's from a bird?

Jimmy heads to Cyprus to discover why halloumi cheese is a subject of great debate, Kate investigates the tale that there is a lethal poison lurking in an apple core, and Matt Tebbutt finds out what's living inside every sourdough loaf.

Jimmy Doherty visits Bulgaria to find out why rose oil is considered liquid gold. Kate Quilton tackles pink pork, and Matt Tebbutt gets the inside story on oven bags.

Kate Quilton visits Romania to find out what makes cheap red wine taste so good, and asks: when it comes to price, can we really tell the difference? Matt Tebbutt heads to the Isle of Wight to find out why good garlic gives us bad breath.

Jimmy Doherty is in Italy to find out what makes pine nuts so expensive. Kate Quilton travels to the Amazon rainforest to discover what gives humble red Leicester cheese its colour, and Matt Tebbutt reveals how glacé cherries are made in Spain.

In Greece, Jimmy Doherty learns that Greek yoghurt production creates a potentially devastating by-product. Kate Quilton uncovers the secrets of saffron in Morocco, and Matt Tebbutt finds out why kidney beans cannot be eaten raw.

Jimmy Doherty asks the Italians what they think of the extra-virgin olive oil sold in British supermarkets, and visits Holland where they're farming insects for human consumption. Kate Quilton reveals the secrets of a famous hot sauce from Louisiana.

Jimmy Doherty finds out what pub grub 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 to explore whether what our meat eats matters.

Jimmy Doherty investigates how good omega3 supplements are and finds out which ones we actually need. Meanwhile, Kate Quilton travels to the Spanish countryside to look at why Iberico ham is so expensive.

Jimmy Doherty wonders what we're paying for in mineral water, and Kate finds out what the vegetable is in your vegetable oil. Meanwhile, Matt discovers that the answer to why shop-bough pies don't spill out their gravy actually grows on trees.