Food Unwrapped Season 4

Jimmy wants to know why so much of the bacon in supermarkets comes from Denmark. Kate meets mozzarella makers in Italy. What is the liquid that mozzarella balls are bobbing in?

Kate wants to know where liquorice comes from. She's not a fan, but will she be converted once she's seen the experts in Calabria, Italy turn bitter-tasting liquorice roots into sweet treats?

Jimmy Doherty explores how blood is becoming trendy in gastronomy, including blood meringues. Kate Quilton asks why Spanish melons are so juicy, and Matt Edwards finds out how rock is made.

Jimmy finds out how food producers are using seaweed to reduce their salt content. Jellied eel sales are booming, but where do the eels come from? And why does tonic water glow in UV light?

Matt wants to know how it's possible for British onions to be sold in supermarkets year-round. The answer lies not in our soil, but in an aircraft hangar. Plus: is pricey aged steak worth the wait?

Jimmy wants to know what gives stout its smooth texture. Kate's on the trail of the ultimate superfood. And why is English mustard hot while the Dijon variety is relatively cool?