Food Unwrapped

The return of the series uncovering secrets behind mass-produced food. Matt Tebbutt finds out why the shelf life for a vegetable stir-fry mix is so short, Jimmy Doherty uncovers the sweet secret of how ice lolly makers get such perfect layers in a rocket lolly and Kate Quilton travels to Portugal to discover just what piri-piri is.

Briony May Williams finds out why some radishes are hotter than others. Andi Oliver wonders why pre-made sandwiches seem to invariably have mayonnaise in them, while Kate Quilton heads north to the Scottish isles to discover how they are growing truffles.

Why does dropped toast always land the wrong side down? The truth about hard-to-peel oranges. And how come some love coriander and others think it tastes of soap?

More fun facts about our food. Why some fruits are hairier than others, the difference between single and double cream, and the science of canned food and why it keeps so long

Kate Quilton finds out if there is any difference between soft and crusty bread rolls, and Andi Oliver reveals why chocolate chips don't melt when baked in cookies. Andi also asks why pre-made sandwiches always seem to have mayonnaise in them, Matt Tebbutt uncovers some of the secrets of ready meals and Briony May Williams discovers the surprising science of how canned food can last so long.