Food Unwrapped

Jimmy Doherty discovers that there's more to traditionally-matured cheese than meets the eye, Matt Tebbutt meets a team of researchers to examine why re-heating rice can make you ill, and Kate Quilton heads to Malaysia to find out about vanilla.

Jimmy Doherty investigates whether there is enough cod in the sea to go round, Kate Quilton looks into why most British supermarkets only stock one variety of banana, and Matt Tebbutt examines the methods used to make popcorn.

Kate Quilton visits France to find out if a glass of red wine a day keeps the doctor away. Meanwhile, Jimmy Doherty investigates why the UK seems to be importing venison from New Zealand. Elsewhere, Matt Tebbutt lifts the lid on skimmed milk.

Jimmy Doherty investigates whether manuka honey has any medicinal properties, Kate Quilton discovers how some varieties of caviar are sold with a relatively low price tag, and Matt Tebbutt investigates what gives whisky its distinctive flavour.

Jimmy Doherty gives supermarket fish a sniff to discover how fresh the stock really is. Meanwhile, Kate Quilton investigates how asparagus can be grown all year round, and Matt Tebbutt tracks down UK-grown wasabi plants.