Food Unwrapped Season 13

How do those chunks in American ice cream stay crispy? Why have olive oil prices been going up? Why are Bloody Marys so popular on planes and why does airline food taste so different at ground level?

How do crumpets get filled with holes? How come baby food has such a long shelf-life? And why's mascarpone more expensive that other soft cheeses?

Jimmy finds out how shredded wheat's made. Matt discovers that lard can be healthier than butter. 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?

Why are some vanilla ice creams more expensive than others? Are baby carrots really babies? And how can coffees have lots of flavours when they use just two types of coffee beans?

Was Edam once used as cannonballs? What's that white powdery stuff that sometimes forms on chocolate? And can bedtime teas really help us sleep?