Food Unwrapped Season 23

E1: Sausages, Orange Wine, High-Tech Shortbread Slicer

The gang find out how much meat is in your sausage and where orange wine gets its colour. And Amanda Byram tests a high-tech solution for the perfect slice of millionaire's shortbread.

E2: Recipe Boxes, Smelly Fish, Water

Recipe boxes are increasingly popular - but are they good value? Does it matter what kind of water you drink? And Jimmy Doherty reveals the best way to remove the smell of fish.

E3: Hangovers, Peas, Grated Cheese

The team uncork the mystery of wine and hangovers. Amanda Byram explores peas and the plastic pollution problem. And why doesn’t shop-bought grated cheese stick together?

E4: Apple Cider, Salami, Trademarked Vegetables

How many apples are there in a can of cider? How does a humble vegetable become trademarked? And is the white stuff on salami something we should be talking about?

E5: Locust Bean Gum, Strawberry Juice, Animal Feed

The gang find out what exactly locust bean gum is. Also, why is strawberry juice so elusive at the supermarket? And in the Orkney Islands, Matt uncovers some very special residents.

E6: Icing Sugar, Skyr Yoghurt, Edible Seaweed

In Israel, Kate unearths icing sugar's secret ingredient. Jimmy grapples with a team of wrestlers who swear by a mysterious yoghurt called skyr. And Matt deep-dives for edible seaweed.