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C4.Food.Unwrapped.Series.6.(2015).txt
C4.Food.Unwrapped.Series.6.(2015)
Information
Food Unwrapped: Series 6
Jimmy Doherty, Kate Quilton and Matt Tebbutt return with a brand you series, uncovering more unusual, intriguing and surprising secrets behind mass-produced food.
Part 1:
Jimmy visits Thailand to find out if the alarming headlines about additive MSG are justified, Kate heads deep into the Amazon rainforest to investigate rumours that the Brazil nuts on UK supermarket shelves are radioactive and Matt reports on a Lincolnshire business producing 1.5 million bottles of elderflower cordial without employing a single flower picker.
Part 2:
Jimmy Doherty investigates the catastrophic effects of not getting enough vitamin D, meeting a young boy suffering from rickets and discovering the surprising origin of the fortified vitamin D that's added to many supermarket foods. Kate Quilton explores how supermarkets are able to sell normally expensive wagyu beef at knockdown prices, while Matt Tebbutt heads to Switzerland to ask why there are holes in Swiss cheese.
Part 3:
Jimmy Doherty visits Spain to meet an entrepreneur who is investing a large amount of money in an attempt to farm the critically endangered Atlantic bluefin tuna. With just one of these fish selling for a record ?1million at auction in Tokyo, the rewards could be huge. Kate Quilton investigates why ice cream in freezers can sometimes get gritty ahead of the best before date, while Matt Tebbutt tries to find out what the difference is between the supermarkets' premium and budget range of frozen peas.
Part 4:
Kate Quilton travels to the mountains of southern Peru, the home of some of the world's finest coffee, before visiting a coffee maker in Europe to learn about the process that turns coffee beans into instant granules. Meanwhile, Jimmy Doherty tests high-end and cheaper versions of vodka, and Matt Tebbutt investigates Wensleydale cheese.
Part 5:
Kate Quilton visits California to find out why there are so many closed pistachios in the packs on supermarket shelves, while Matt Tebbutt heads to Italy where he learns that UK bars or restaurants selling draught prosecco might be at risk of prosecution. Meanwhile, Jimmy Doherty heads to Ireland to investigate whether traditional rolled oats are healthier than quick-cook porridge.
Part 6:
Jimmy Doherty investigates supermarkets' stringent criteria for the perfect vegetable, and the incredible lengths to which farmers go to grow produce that looks more attractive. In America, Kate Quilton examines why wine is getting stronger and learns about a machine that has been removing excess alcohol from some Californian wines since the 1990s. Matt Tebbutt takes on the ultimate tea-break challenge as he tries to settle an age-old dispute once and for all: which biscuit is best for dunking?
Part 7:
Kate Quilton visits Queen Victoria Hospital in East Grinstead, West Sussex, meets a former soldier whose burns are being treated with an enzyme extracted from pineapples. Meanwhile, Jimmy Doherty investigates how bubbles are put in chocolate bars, while Matt Tebbutt asks if there's any truth in the folk wisdom that mussels should be eaten only when there's an 'R' in the month
Part 8:
Putting plums, prunes and prune juice to the test, Jimmy Doherty heads to King's College London to make a concoction that will help keep people's bowel movements regular. In Holland, Matt Tebbutt meets a Dutch pioneer who may have unlocked the secret to growing vegetables using sea water, which could change the lives of millions of people across the developing world, while Kate Quilton takes a close look at how much sugar is in cherry tomatoes, asking if the supermarkets are labelling them correctly
Part 9:
Jimmy Doherty investigates a new technology developed in Ireland that uses high pressure to force crabs, lobsters and mussels to pop clean out of their shells. Kate Quilton learns why toddlers are hardwired to avoid unfamiliar foods and examines techniques to get fussy eaters to eat vegetables, while Matt Tebbutt heads to Germany to find out how gummy sweets are made.
Part 10:
Jimmy Doherty, Kate Quilton and Matt Tebbutt look back at some of their past investigations, including Jimmy reporting on the importing of venison into Britain, while Kate gets up close and personal with 100 buffalo. Plus, Matt finds out why some packs of bean sprouts say they can't be eaten raw, and discovers their potential to harbour bacteria, which can prove lethal.
Further Information
www.locatetv.com
Related Documentaries
Food Unwrapped: Series 3
Food Unwrapped: Series 4
Food Unwrapped: Series 5
Future of Food
Jimmys Australian Food Adventure
Technical Specs
Video Codec: x264 CALVC High@L4.1
Video Bitrate: 3173 Kbps
Video Aspect Ratio: 1280 x 720
Video Resolution: 1.778 (16:9)
Audio Codec: AAC LC
Audio: English
Audio Bitrate: 160 kb/s VBR 48 KHz
Audio Channels: Stereo 2
Run-Time: 25mins
Framerate: 25 fps
Number of Parts: 10
Container Mp4
Part Size: 540 MB average
Source: HDTV
Encoded by: Harry65
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