Food Unwrapped säsong 2

Jimmy Doherty travels to specialist cheese cellars in the south of France where mould is specially grown - to be eaten - before heading to Edinburgh to meet Britain's leading mould expert.

Jimmy Doherty asks: what exactly is in a doner kebab? After going to a kebab manufacturer and helping make a doner, Jimmy is pleasantly surprised by what constitutes a real one. However, he soon discovers that a lot of kebab shops in the UK don't know what meat is in the doners they are selling. ...

Kate Quilton heads into the Mozambique countryside to find out why - unlike walnuts, hazelnuts and almonds - cashews aren't sold in their shells. Jimmy Doherty's voyage of discovery to find out more about pub-favourite scampi and its processed cousin scampi bites gets off to a stormy start as he'...

Jimmy Doherty, Kate Quilton and Matt Tebbutt ask how much cow is in a beef stock cube, how cornflakes are made, and what exactly processed cheese is.

Jimmy Doherty, Kate Quilton and Matt Tebbutt want to know how caffeine is removed from coffee, what puts the chew into chewing gum and how the calories are counted in diet bread. Jimmy visits Brazil to find out more about coffee beans and to try to find a naturally grown caffeine-free coffee. The...

Jimmy Doherty, Kate Quilton and Matt Tebbutt want to know if hot chillies can injure you, and what the difference is between outdoor-bred and outdoor-reared pork. Also, what's bugging Jimmy about red food dye? Kate's in Mozambique, home to the peri peri chilli, one of the most popular peppers in ...

The team finds out if a happy chicken lays a tastier egg, how supermarkets get avocados `ripe and ready', and the reason why one type of balsamic vinegar costs 100 times more than another.

The team try to find out if fresh sardines are better for us than tinned sardines, how much is known about the ducks we consume and, whether fresh pasta is best.