Food Unwrapped

Return of the programme looking at the secrets behind mass-produced food. Matt Tebbutt finds out how much meat is in a sausage and how the great British banger got its name. Kate Quilton investigates orange wine and how it gets its colour, and Amanda Byram discovers the high-tech solution to cutting a perfect slice of millionaire's shortbread.

Jimmy Doherty sniffs out the best way to remove the smell from fish, Kate Quilton dives into water and whether it makes a difference what kind of water we drink, and Briony May Williams unpacks whether splashing out on recipe boxes is good value.

Matt Tebbutt unbottles the mystery of wine sulphites and hangovers, Amanda Byram explores how peas could solve the plastic pollution problem, and Andi Oliver wonders how shop-bought grated cheese doesn't stick together.

How many apples are there in a can of cider? How does a humble vegetable become trademarked? And is the white stuff on salami something we should be talking about?

The gang find out what exactly locust bean gum is. Also, why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents.