Food Unwrapped - Season 12

Jimmy finds out that shellfish consumed by millions have been feeding on plastic discarded in the sea, with shocking global implications. Kate finds out whether the makers of Marmite can really predict whether people will love or hate their distinctive yeast-based spread, as claimed in their latest TV advert, and Matt aims to solve the age-old mystery of how to smoothly extract ketchup from a bottle - by running across a pond of custard.

Jimmy Doherty visits Spain to investigate how much orange is in orange squash. In snowy Canada, Matt Tebbutt finds out why maple syrup is so expensive, while Kate Quilton reveals the surprising reason why so many of the UK's favourite biscuits have little holes all over them.

Jimmy Doherty heads to Portugal to learn about the battle against the hidden nuisance that leads to corked wine, while in Cyprus, Matt Tebbutt solves the riddle of why cooking okra produces tonnes of slime. Plus, Kate Quilton looks into the surprising difference between runny and set honey.

In Scotland, Jimmy Doherty finds out how some whisky gets its smoky flavour. In Cyprus, Matt Tebbutt asks why halloumi cheese doesn't melt, while in France, Kate Quilton visits the world's biggest sweetcorn factory to find out how they get corn off the cob so neatly.

The team investigate why some supermarket food prices have soared this year, and reveal how technology can help us save money, from dynamic pricing to innovative packaging.