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Saison 7
Date de diffusion
Mar 25, 2016
Jimmy Doherty heads to Sicily, where a vast network of tunnels leads to a subterranean salt-processing plant. Kate Quilton looks at free range hens, and is surprised to learn that most
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Jimmy Doherty heads to Sicily, where a vast network of tunnels leads to a subterranean salt-processing plant. Kate Quilton looks at free range hens, and is surprised to learn that most chicks on British farms have their beaks trimmed at birth. In the Netherlands, she visits a new cutting-edge farm designed using the latest scientific advances in hen welfare. Plus, in Scotland, Matt Tebbutt makes a surprising discovery about the origins of haggis, and then faces the ordeal of delivering some unwelcome news to an unsuspecting audience.
Date de diffusion
Avr 01, 2016
Kate Quilton heads to Japan on the trail of tofu, wondering how green soy beans are turned into something so white and creamy. Jimmy Doherty investigates reports that supermarket ready
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Kate Quilton heads to Japan on the trail of tofu, wondering how green soy beans are turned into something so white and creamy. Jimmy Doherty investigates reports that supermarket ready meals have nearly doubled in size since the 1950s. He tracks down the ready meals of his childhood and discovers whether bigger plate sizes could also be causing people to eat more. Plus, in Wales, Matt Tebbutt looks into a new kind of milk, which it is claimed is easier to digest.
Date de diffusion
Avr 08, 2016
Jimmy visits Ecuador, the largest banana exporter in the world, to investigate remarkable claims that the banana could one day be used in the fight against a number of viruses including
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Jimmy visits Ecuador, the largest banana exporter in the world, to investigate remarkable claims that the banana could one day be used in the fight against a number of viruses including HIV and influenza. Kate goes in search of the food industry's Holy Grail: a meat substitute that actually tastes of meat. Scientists in the Netherlands have developed a product called 'plant meat', but does it taste like the real thing? Can these vegetarian steaks, chicken pieces and sausage rolls fool the taste buds of three meat-loving barbecue chefs? What are those green bits you find on some crisps, and are they safe to eat? To find out, Matt visits one of Britain's largest crisp manufacturers, where he sees the high-tech machinery employed to weed out the green ones before they hit our crisp packets.
7x4
Épisode final de la saison
Almond Butter, Fortified Wine, Onions
Episode overview
Date de diffusion
Avr 15, 2016
Kate Quilton visits California to investigate why almond butter is more expensive than other nutty spreads. Jimmy Doherty heads to Spain and Portugal to find out how wine is turned into
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Kate Quilton visits California to investigate why almond butter is more expensive than other nutty spreads. Jimmy Doherty heads to Spain and Portugal to find out how wine is turned into fortified wine, and with help from an innovative farmer and a team of cage fighters, Matt Tebbutt learns why slicing onions makes people cry.
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