Food Unwrapped Season 16

Jimmy Doherty finds out how Sri Lanka is coping with a looming coconut shortage, while Kate Quilton discovers whether compostables could be the answer to worldwide plastic pollution problem, and Matt Tebbutt is in Paris to learn why the macaron has such a hefty price tag.

Kate Quilton learns about a potentially life-saving property of discarded shrimp shells and Matt Tebbutt investigates why people cannot seem to get enough of salted caramel. Plus, Jimmy Doherty explores the price differences between fresh and frozen…

Kate uncovers something surprising about small hens' eggs. Plus: why can't you eat supermarket burgers pink? And where do the bubbles in beer come from?

How do you milk a camel? Kate investigates, and explores camel milk's rising popularity. How does supermarket fresh pasta last so long? And should we buy supermarkets' standard products or value ones?