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Grapefruit and Probiotics
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.
Lemons and Ham
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.
Prawns and Mushrooms
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 .. show full overview
Olives and Beer
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 .. show full overview
Seafood Sticks and Wine
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 .. show full overview
Orange Juice and Mayonnaise
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 .. show full overview
Tomatoes and Strawberry Flavour
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 .. show full overview
Sausages and Ice-Cream
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 .. show full overview
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