Food Unwrapped

At a green bean plantation in Kenya, Jimmy learns how they grow the beans so straight for the supermarkets. At a Norwegian scallop farm, Matt joins the divers harvesting scallops by hand from the sea bed.

Kate visits Israel to unearth the mystery ingredient that makes icing sugar so light, fluffy and powdery. In Italy, Jimmy investigates the difference between risotto rice and long grain rice.

Matt heads to Italy to find out how supermarkets can sell pesto at an affordable price when the traditional ingredients are expensive. Jimmy wants to know why so many cockles in our supermarkets come from abroad.

Jimmy wants to know exactly what craft beer is, and what makes one beer craftier than another. Kate goes in search of the perfect tomato, and finds herself in the middle of the world's biggest food fight in Valencia.

In Paris, at the largest wholesale food market in the world, Jimmy learns that our cheeses' explosion in popularity is down to increasingly strong flavours. Meanwhile, Matt finds out why Parma ham has such a high fat content.

In Iceland, Jimmy looks into skyr, a mysterious yoghurt-like product that claims to be entirely fat-free but has a surprisingly creamy texture. At Jersey oyster farm, Kate learns that most oysters in the UK are sterile.

In Italy, Jimmy looks into why Parmesan costs up to twice as much as supermarket Cheddar. Kate's been puzzling over paprika and travels to Hungary and Spain to find out exactly where it comes from.