Food Unwrapped Season 5

Is there any goodness left in tinned tomatoes? What part of a pig makes sweets chewy? And how do prebiotics work?

Are there wasps in fresh figs? Why is ostrich meat red? And Kate's mission to give up added sugar reveals some shocking truths.

Why is halloumi cheese a subject of great debate? Is there a lethal poison lurking in apple cores? And what lives inside every sourdough loaf?

Jimmy visits Bulgaria to find out why rose oil is considered liquid gold. Kate tackles pink pork; is it safe to eat? Matt gets the inside story on oven bags.

Jimmy examines the impact 'healthy' snacks can have on children's teeth. Kate finds out what makes cheap wine taste good, and Matt asks why good garlic gives us bad breath.

Jimmy finds out why pine nuts are so expensive. Kate travels to the Amazon rainforest to discover what gives Red Leicester cheese its colour. And Matt reveals how glacé cherries are made.

Jimmy learns about a potentially devastating Greek yoghurt by-product. Kate uncovers the secrets of saffron, and Matt finds out why you can't eat kidney beans raw.

What do Italians think of the extra-virgin olive oil sold in our supermarkets? Does drinking hot milk help you sleep? How wild is wild boar? And how much truffle is in truffle oil?

Jimmy finds out what whitebait actually is and why it's not available in most supermarkets. Kate visits a cattle farm in America that supersizes cows and asks if what our meat eats matters.

Jimmy investigates how good omega3 supplements are. Kate asks why Iberico ham is so expensive. Matt finds out what makes chocolate white.

Jimmy investigates mineral water and whether tap water has really been through seven people, while Kate finds out what the vegetable is in vegetable oil.