Food Unwrapped

Kate's down under, on the trail of one of the most exotic meats going: crocodile. It's started popping up on our supermarket shelves, but how on earth do you farm such a dangerous animal?

At one of Kenya's largest tea plantations, Jimmy discovers that tea comes in multiple grades and flavours, and every batch can be subtly different. He meets a man whose taste buds are insured for one million pounds.

Kate investigates eucalyptus. It's found in throat lozenges and chewing gum, but what exactly is it, where does it come from, and why is it so good at clearing the airwaves?

Kate Quilton travels to Rome to learn what exactly is gelato, and Jimmy visits Mauritius to find out what the difference is between white and dark rum.

Matt visits the town of Tequila, on the trail of Mexico's national drink. Where does the idea of a worm in your tequila come from? Kate visits Spain to find out what the difference is between tangerines, mandarins, satsumas and clementines.

Jimmy finds out if prunes can help the `Food Unwrapped' team stay regular, Kate travels to Vietnam to learn the difference between black and white pepper, and Matt visits Switzerland to find out why there are holes in Swiss cheese.

In Ghana, Kate investigates a ground-breaking new use for a special enzyme found in pineapple that destroys dead skin in your mouth, and Jimmy investigates the catastrophic effects of not getting enough vitamin D.

Jimmy Doherty investigates if food additive MSG is really as bad as some scary headlines claim. Kate visits California to find out why there are so many closed pistachios in the packs we buy.