Food Unwrapped

Kate Quilton travels to Swaziland to find out how they get tinned grapefruit so perfect. Meanwhile in Finland, Matt Tebbutt discovers exactly what the bacteria are in probiotics.

The quest to find out what many producers wax our lemons with begins in Spain, one of Europe's biggest producers of lemons. Kate Quilton travels to Murcia to see the lemons go from the grove to the processing stage where the wax is applied.

A look at how prawns are intensively farmed and why there are often so few wild mushrooms in wild mushroom soups.

What are the difference between green and black olives? Why doesn't everything that goes into beer get listed in the ingredients?

Kate Quilton travels to Thailand to visit a seafood stick factory and sees some incredible production techniques and the giant frozen blocks of fish used, which are known as surimi.

Kate Quilton heads to Spain to find out how pure squeezed, not-from-concentrate orange juice is really made, and how fresh it really is.

Kate starts at one of the UK's most innovative sandwich factories, which supplies shops, hospitals, the House of Commons and even Buckingham Palace. They use a tomato that has been specially bred to stop soggy sandwiches. Martin Dickie visits the huge Nestle Rowntree factory that makes Fruit Past...

How do food manufacturers smoke products like sausages, cheese, crisps and sauces? Sweden's Stensåkra Charkuteri & Deli - one of Europe's most respected independent producers of smoked foods - reveal how they use liquid smoke to flavour their sausages, which is cheaper and quicker, and enables th...